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

Instructions

1. 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.
2. Remove the rib-eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
3. Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.