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.
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This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Sophia's Restaurant, Buffalo, NY
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