Name: Open-Faced Steak Sandwich
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT18H40M0.000S
Yield: 4 servings
Ingredients: 2 to 3 tablespoons dried oregano; 2 to 3 tablespoons granulated garlic; 2 to 3 tablespoons kosher salt; 2 to 3 tablespoons dried parsley; 1 to 2 tablespoons dried basil; 4 cups vegetable oil; 24 ounces rib eye, cut into bite-size cubes; Butter, for bread; French bread, sliced; 1 red pepper, seeded and sliced; 1 green pepper, seeded and sliced; Toppings: sliced mushrooms, sliced onions and provolone cheese

Directions

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.