Ingredients:

  • 1 lb ribeye or top sirloin steak, very thinly sliced
  • 1 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, sliced into thin strips
  • 8 oz cremini mushrooms, thinly sliced
  • 2 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 large loaf French bread (approx. 16 inches), sliced lengthwise
  • 4 tbsp unsalted butter, softened
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 6 slices provolone cheese
  • 1.5 cups shredded mozzarella cheese

Instructions:

  1. Place the steak in the freezer for 20 minutes to firm up, then shave into paper-thin ribbons across the grain.
  2. Preheat oven to 375°F (200°C). Mix softened butter, minced garlic, and oregano. Spread the mixture evenly over the cut sides of the bread loaf.
  3. Place bread on a parchment-lined baking sheet and toast for 5–7 minutes until edges are golden, creating a fat barrier to prevent sogginess.
  4. Heat olive oil in a cast iron skillet over high heat. Sauté onions, bell peppers, and mushrooms until charred and tender. Remove vegetables from the skillet.
  5. In the same skillet, sear the beef ribbons in a single layer until browned. Return the vegetables to the skillet, add Worcestershire sauce, salt, and pepper, and toss to combine.
  6. Divide the steak and vegetable mixture evenly over the toasted bread halves. Layer with provolone slices and top with shredded mozzarella.
  7. Bake for 10-12 minutes until the cheese is bubbly and beginning to brown. Slice into 8 pieces and serve immediately.