Ingredients:
1 French baguette or Italian bread loaf
2 tbsp unsalted butter, melted
3 cloves garlic, minced
1 lb ribeye steak, thinly sliced
1 tbsp olive oil
1 small onion, sliced
1 small green bell pepper, sliced
1/2 cup mushrooms, sliced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Worcestershire sauce
1/2 tsp smoked paprika
1 cup shredded provolone cheese
1/2 cup mozzarella cheese
1 tbsp fresh parsley, chopped
Directions:
Preheat oven to 375°F (190°C).
Slice the baguette in half lengthwise and place it on a baking sheet.
In a small bowl, mix melted butter with minced garlic and brush over the bread. Toast in the oven for 5 minutes until slightly golden.
Heat olive oil in a skillet over medium-high heat. Add sliced ribeye steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, sauté onions, bell pepper, and mushrooms for 3-4 minutes until tender.
Return the steak to the skillet and season with salt, pepper, Worcestershire sauce, and smoked paprika. Stir well.
Evenly distribute the steak mixture over the toasted garlic bread.
Sprinkle shredded provolone and mozzarella cheese on top.
Bake for 8-10 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings
