Cheesesteak in Philly Cheesy Bread, made with only a few basic ingredients, is a crowd-pleasing flavor of Philly! It comes together in minutes and packs a punch of flavor in every bite!
16 oz. finely cut ribeye steak
season with salt and pepper to taste
1 tblsp. rapeseed oil
Worcestershire sauce, 1 tablespoon
2 tablespoons unsalted butter
1 sliced medium green bell pepper
1 sliced medium yellow onion
4 oz. sliced mushrooms
1 French loaf of bread, split in half lengthwise
1 tablespoon mayonnaise
Provolone cheese, 10-12 slices
Preheat oven to 400 degrees Fahrenheit. Season the ribeye steak with salt and pepper.
Heat the oil in a big cast iron skillet over medium high heat. Sear the meat for about 2 minutes on each side.
Toss in the Worcestershire sauce with the meat. Remove the pan from the heat.
Season with salt and pepper and add the butter, bell peppers, onion, and mushroom to the pan.
Cook for a further two minutes, or until the vegetables are tender.
Mayonnaise should be spread on both half of the bread.
Provolone cheese slices are layered on top.
Combine the steak and veggies in a large mixing bowl.
Finish with the remaining cheese.
Cook on the center rack for 10-15 minutes, or until browned.
Serve immediately after slicing into two-inch thick pieces.