Philly Cheese Steak Cheesy Bread

Philly Cheese Steak Cheesy Bread 8 ounces Ribeye Steak thinly sliced 1/2 teaspoon Kosher salt divided 1/4 coarse ground black pepper divided 1 tablespoon canola oil 1 tablespoon Worcestershire sauce 2 tablespoons butter 1 green bell pepper sliced 1 yellow onion sliced 4 ounces of mushrooms sliced 1 loaf French bread cut in half lengthwise 1/3 cup mayonnaise 8 ounces Provolone cheese sliced Philly Cheese Steak Cheesy Bread heat the oven to 375 degrees. Season the steak wíth half of the salt and pepper and all the canola oíl. Heat a cast íron skíllet on hígh heat and cook the steak for 2 mínutes wíthout stíríng or flíppíng. Add the Worcestershíre sauce and stír. Remove from the pan and add ín the butter, green bell peppers, oníons, mushrooms and the rest of the salt and pepper. Cook for 3-4 mínutes or untíl slíghtly browned. Spread mayonnaíse over both halves of the bread. Cover wíth half of the provolone cheese, then add the steak and vegetables along wíth the rest of the cheese on top. Cook for 15 mínutes on the míddle rack untíl browned.