Recipe for 4
300gr rib-eye steak, very thinly sliced
2 fresh thick French baguettes split in half crosswise
3 tablespoons unsalted butter
1 white onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup provolone cheese, grated
Ketchup for topping
Preheat the oven to 170oC.
Heat a large non stick frying pan over medium-high heat. When hot add the butter and let to melt. Add the onions and bell peppers, and cook, stirring, until caramelized (about 5 minutes). Add the garlic, salt, and pepper, and cook, stirring, for 1 more minute. Remove cooked vegetables into a bowl and set aside.
Add the meat to the hot pan and cook, stirring and pushing down with a spatula or a fork, until almost no longer pink (about 2-3 minutes). Mix in the sautéed vegetables and the grated cheese. Stir until cheese melts and all ingredients combine. Remove from heat.
Place the baguettes for 2 minutes in the oven just to warm up. Remove from the oven and spoon the cheesy meat mixture into the warm bread. If you want sprinkle with ketchup and serve the sandwich immediately while still hot. Enjoy!