CHEESESTEAK BREAD RECIPES

Steps:

• Preheat oven to 350° and line a large baking sheet with parchment paper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onions and peppers, and season with salt and pepper to taste. Sauté until onions are translucent and peppers are tender, 7 to 10 minutes. Push the vegetables to one side of the pan and add meat to the other side. Season with oregano, salt and pepper. Let them sit for a minute or so to get a nice sear, then sauté on the same side of pan until mostly cooked through, about another 5 minutes. Toss everything together in pan to evenly distribute meat and vegetables. Remove from heat and set aside. Scoop out the middles from both bread halves to create shallow boats. Place about half of the cheese on the bread then top with the steak and onion mixture. Add the rest of the cheese and bake until the cheese is melted and the bread is slightly toasted, about 15 minutes. Garnish with parsley and cut into long slices. Serve warm.

Steps:

• Preheat the oven to 400 degrees.
• Add the salt and pepper to the ribeye steak.
• Heat the canola oil on high heat in a cast iron skillet.
• Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don't flip).
• Add the Worcestershire sauce and toss with the meat.
• Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan.
• Season with salt and 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 two inch thick slices and serve immediately.