Ingredients for 1 servings:
1. 2 tablespoons butter
2. 1/4 medium onion, sliced
3. 4 large fresh mushrooms, sliced or 1 (4 ounce) can sliced mushrooms, drained
4. 1/4 red bell pepper, sliced into long strips
5. 1 (8 ounce) well-marbled chuck steaks, sliced as thinly as possible
6. 3 tablespoons chopped pickled hot peppers
7. 1 teaspoon hot pepper sauce
8. 2 ounces sharp provolone cheese
9. salt, to taste
10. ground black pepper, to taste
11. 0.333 (12 1/16 inch) baguette, cut in half lengthwise

Directions:
1. Place stake in freezer for 1-2 hours before slicing; then use your sharpest knife.
2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
3. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. Stir fry 3-4 minutes, until almost browned. Return the onion and pepper to the pan. Cook until heated through.
4. Lay cheese slices on baguette, then scoop meat on top, allowing cheese to melt. Spoon any juices from pan onto cut surface of bread.

Enjoy your meal!