A delightful sandwich combining tender steak, sautéed mushrooms, and melted cheese, perfect for a hearty meal.
Preheat the broiler and slice the bread in half lengthwise.
Using a serrated knife makes slicing crusty bread easier and cleaner.
Spread butter on the cut sides of the bread and place them under the broiler until lightly toasted.
Keep an eye on the bread to prevent it from burning.
Heat a skillet over medium heat and sauté sliced onions in butter until golden and caramelized. Remove and set aside.
Stir occasionally to ensure even caramelization of the onions.
In the same skillet, sauté mushrooms and minced garlic until the mushrooms are browned and tender. Remove and set aside.
Avoid overcrowding the skillet to allow the mushrooms to brown properly.
Deglaze the skillet with beef broth, Worcestershire sauce, ketchup, and Dijon mustard. Simmer for a few minutes to thicken.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Add the sliced steak and the mushroom mixture to the sauce, stirring to combine and heat through.
Simmer gently to avoid overcooking the steak.
Assemble the sandwich by layering mozzarella and cheddar cheese, green bell pepper rings, steak mixture, and caramelized onions on the bottom half of the bread.
Press the sandwich gently to help the layers adhere together.
Top with the other half of the bread, slice into portions, and serve warm.
Use a sharp knife to cut the sandwich cleanly without squishing the layers.
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