Planning a party? This recipe is wonderfully prep-friendly. You can cook the steak and vegetable filling up to a day in advance, then store it separately in the refrigerator. When you’re ready to serve, simply assemble on fresh bread and bake. This approach lets you spend more time with your guests and less time in the kitchen.
Pro Cooking Tips
The Broiler Secret: For that restaurant-quality finish with beautifully browned, bubbly cheese, use your oven’s broiler during the final minute of cooking. Position your baking sheet on an upper rack and watch closely—the difference between perfectly golden and burned happens quickly under a broiler.
Slicing Matters: Request your butcher to slice the ribeye as thinly as possible, or partially freeze the steak before slicing it yourself. Thin slices cook quickly and evenly, creating tender bites throughout your dish.
Vegetable Variations: While this recipe calls for the classic trio of peppers, onions, and mushrooms, feel free to customize based on your preferences. Some people prefer just onions, while others love loading up on mushrooms. Make this recipe your own!
Nutritional Information (Per Serving)
- Calories: 927
- Carbohydrates: 69g
- Protein: 44g
- Fat: 53g
- Saturated Fat: 22g
- Cholesterol: 112mg
- Sodium: 1736mg
- Fiber: 4g
- Sugar: 9g
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