Instructions
1. Prep the Steak
Place rib-eye on a cutting board and slice into thin strips. (Tip: Freeze for 1 hour to make slicing easier.)
2. Sear the Meat
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add steak, season with salt and pepper, and cook for 3–4 minutes, flipping halfway. Stir in Worcestershire and transfer steak to a plate—slightly pink is fine; it’ll finish cooking in the oven.
3. Sauté the Veggies
Reduce heat to medium-low. Add remaining tablespoon of olive oil, then toss in bell pepper and onion. Cook 2–3 minutes until just soft, then add garlic and sauté for 1 more minute.
4. Build the Base
Place French bread halves cut-side up on a board. Spread with mayonnaise and layer 4 slices of provolone on each half. (Optional: Wrap the sides in foil to help maintain shape.)
5. Layer the Flavor
Pile on the sautéed veggies and cooked steak (juices included!), then top each half with remaining cheese slices.
6. Bake & Serve
Place on a baking sheet and bake uncovered at 375°F (190°C) for 10–15 minutes, or until the cheese is fully melted and bubbling. Slice and serve hot!
ADVERTISEMENT
