Ingredients
250 g ribeye steak, thinly sliced
SIDS SALT & PEPPER
1 tbsp rice bran oil
1 tbsp SIDS HOT WORCESTER SAUCE
2 tbsp butter
1 orange bell pepper, sliced
1 onion, sliced
125 g mushrooms, sliced
1 loaf French bread, cut in half lengthwise
¼ cup SIDS RASPBERRY HONEY MAYO
250 g Provolone cheese, sliced
Directions
Preheat the oven to 200°C.
Sprinkle SIDS SALT & PEPPER on the ribeye steak. Heat the oil on high heat in a frypan. Add the steak to the pan 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 then add butter, bell peppers, onion and mushrooms. Season with SIDS SALT & PEPPER to taste. Cook for two minutes, stirring occasionally.
Spread SIDS RASPBERRY HONEY MAYO over both halves of the bread. Layer with slices of Provolone cheese. Add the steak and vegetables then layer with remaining cheese.
Cook in oven for 10-15 minutes on the middle rack until browned.
Slice into 5 cm thick slices and serve immediately.
