°eight oz thinly sliced ribeye steak
°half teaspoon kosher salt, divided
°1/4 coarsely black pepper, divided
°1 tablespoon canola oil
°1 tablespoon Worcestershire sauce
°2 tablespoons butter
°1 pepper reduce into slices
°1 yellow onion, sliced
°four oz sliced mushrooms
°1 loaf of French bread, reduce in 1/2 of lengthwise
°1/3 cup mayonnaise
°eight oz sliced provolone cheese
Heat the oven to 375 degrees. Season the steaks with 1/2 of the salt, pepper, and canola oil.
Heat a solid iron skillet over excessive warmness and cook the steak for two mins, with out flipping or flipping. Add Worcestershire sauce and my heart.
Remove it from the pan and upload the butter, pepper, onion, mushroom, and the rest of the salt and pepper. Cook for three-four mins or till it turns barely brown.
Spread mayonnaise on each halves of the bread.
Cover with 1/2 of of the provolone cheese, then upload the beef slices and veggies with the rest of the cheese on top.
Cook for 15 mins at the center rack, till browned.