Cheesy Philly Bread (Print Version)
# Ingredients:
→ Seasoned Steak
01 -
1 tablespoon canola oil
02 -
1 tablespoon Worcestershire sauce
03 -
1/2 teaspoon kosher salt, divided
04 -
1/4 teaspoon coarse black pepper, divided
05 -
8 ounces thinly sliced ribeye steak
→ Veggies
06 -
1 green bell pepper, cut into strips
07 -
4 ounces mushrooms, chopped
08 -
2 tablespoons butter
09 -
1 yellow onion, sliced into thin pieces
→ Bread and Toppings
10 -
8 ounces provolone cheese, in slices
11 -
1/3 cup mayo
12 -
1 French bread loaf, split open
# Instructions:
01 -
Turn on your oven to 375°F (190°C) and let it warm up.
02 -
Toss the ribeye slices in half the pepper and salt, then rub in the oil so everything's coated.
03 -
Crank up a cast iron skillet on high until it’s super hot. Drop in the steak, let it cook for a couple of minutes without touching so it gets that seared look.
04 -
Splash Worcestershire over the steak, give it a quick stir, then take it off the heat and set it aside.
05 -
Using the same pan, throw in the butter, sliced bell peppers, mushrooms, and onion. Sprinkle with the other half of the salt and pepper. Stir it around for 3-4 minutes until the veggies soften and get a bit golden.
06 -
Take the bread halves and smear mayo evenly across the cut sides.
07 -
Lay down some provolone slices on each bread piece. Add the steak and those delicious veggies, then cover the top with the rest of the cheese.
08 -
Put the loaded bread onto a baking sheet. Slide it into the warmed oven, middle rack, and bake for about 15 minutes until the cheese bubbles and the edges turn golden.
# Notes:
01 -
If the steak's still a little frozen, it’s easier to get those super-thin slices.
02 -
Want extra kick? Sprinkle a touch of garlic powder over the veggies while cooking!