Ingredients

24 oz ribeye steak, sliced 1/8” thick
1/2 cup sliced provolone
1/4 cup canola oil
1/2 cup sweet bell peppers, sliced
1/2 cup fresh mushrooms, sliced
1/2 cup onion, chopped
8 fresh okra, sliced
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
4 toasted italian rolls

Directions

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

In a non-stick skillet, sauté the onions in some of the soybean oil. Set aside.

In the same skillet, sauté the sweet peppers. Set aside.

Same skillet, sauté the mushrooms. Set aside.

In the same skillet, sauté the steak. Cook until medium rare.

On a split, toasted italian roll, layer steak, onions, mushrooms and peppers. Top with cheese slices and fried okra.