To kick things off, preheat your oven to 400°F (200°C). While the oven heats, season your thinly sliced ribeye steak with salt and pepper. This simple step ensures every bite of meat is flavorful.

Place a cast iron skillet on medium-high heat and add the canola oil. Once the oil is hot, add the steak slices and sear each side for about two minutes. The goal here is to develop a nice golden-brown crust on the meat. If you’re a fan of hearty flavors, check out our collection of steak recipes for even more delicious ideas. After cooking, toss the steak with Worcestershire sauce for a subtle tangy kick, then remove it from the skillet.

Using the same skillet, melt butter over medium heat. Toss in the sliced green bell pepper, yellow onion, and mushrooms. Season them lightly with salt and pepper, then sauté for about two minutes until the veggies are tender but still vibrant. This step locks in a ton of flavor while softening the veggies.

Take your French bread and cut it in half lengthwise. Spread a generous layer of mayonnaise over each half. This not only adds creaminess but also keeps the bread soft under the cheese.

Now comes the fun part! On each bread half, layer slices of provolone cheese, ensuring that the bread is fully covered. Top the cheese with the cooked steak and vegetable mixture, spreading it evenly for consistent bites. Add another layer of provolone cheese on top for maximum cheesiness.

Place the prepared bread halves on a baking tray. Bake in the oven for 10–15 minutes, or until the cheese is bubbly and lightly browned. Keep an eye on it so it doesn’t overcook.

Remove the bread from the oven and allow it to rest for a minute or two. Then, cut it into two-inch-thick slices. Serve immediately, and get ready for the rave reviews!