Ingredients
- 1 loaf French Bread, sliced lengthwise
- 1 cup Cento Naples-Style Pizza Sauce
- 1/2 jar Cento Sauteed Onions (12 oz)
- 1/2 cup Cento Marinated Portobello Mushrooms with Roasted Red Peppers
- 1/2 tsp Cento Italian Seasoning
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 lb Ribeye Steak, thinly sliced
- 8 slices Provolone Cheese
- 1 cup Mozzarella Cheese
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Fresh Parsley, for granish
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat your oven to 375°F. Begin by heating 1 tablespoon of olive oil in a skillet over medium heat. Cook steak, searing on both sides until just cooked through, about 2-3 minutes. Season with salt and pepper, then set aside. Place halved French bread on a baking sheet, cut side up. Spread pizza sauce evenly over each half. Layer provolone slices across the top, topping with steak, onions, and mushrooms. Sprinkle on shredded mozzarella, italian seasoning, red pepper flakes, salt, and pepper.
Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven, sprinkle with chopped parsley, and a drizzle of olive oil. Serves 2.
