Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib-eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
Remove the rib-eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Sam Doherty, owner of Sophias Restaurant in Buffalo, NY.