Open-Faced Steak Sandwich

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 onions sliced mushrooms, sliced onions and cheddar cheese
Directions
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.

Remove the rib-eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.

Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and cheddar cheese.