Ingredients
225 g Ribeye Steak, thinly sliced
SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
2 tsp SIDS HOT WORCESTER SAUCE
2 tbsp butter
1 orange bell pepper, sliced
1 yellow onion, sliced
110 g mushrooms, sliced
1 French stick, cut in half lengthwise
¼ cup Best Foods mayonnaise
225 g Provolone, Fontina or Mozzarella cheese, sliced
Directions
Preheat the oven to 200°C.
Add the SIDS SALT & PEPPER to the ribeye steak.
Heat the oil on high heat in a cast iron frypan.
Add the steak and cook for 2 minutes until the meat has a good sear. (don't flip)
Add SIDS HOT WORCESTER SAUCE and toss with the meat.
Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
Season with SIDS SALT & PEPPER to taste.
Cook for two minutes, stirring occasionally.
Spread mayonnaise over both halves of the bread. Layer with slices of Provolone cheese.
Add the steak and vegetables. Layer with remaining cheese.
Cook for 10-15 minutes on the middle rack until browned.
Slice into 5 cm thick slices and serve immediately.
