1 cup beef broth
1 cup Dr Pepper
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
¾ teaspoon black pepper
1½ pounds ribeye steak
3 cloves garlic, minced
¼ cup butter, melted
1 tablespoon minced parsley
Large loaf of Italian bread
1 cup sautéed onions
2 packages sliced provolone
1. Preheat oven to 375ºF.
2. Pour beef broth, Dr Pepper, garlic, Worcestershire sauce, and pepper into a small pot. Bring to a simmer and let reduce for 15–20 minutes, until only about ⅓ cup of liquid remains. It will be almost syrupy and very dark. Set aside.
3. Freeze steak for 30 minutes, or until very cold. Slice steak as thinly as possible. Drizzle with olive oil. Sprinkle with salt and pepper.
4. Heat up cast-iron skillet until very hot. Add steak and let sear on each side, tossing occasionally. When steak is mostly cooked through but some red parts remain, pour in Dr Pepper sauce. Continue to cook for another minute or two, until all the sauce evaporates and coats the steak. Remove from heat. Mix sautéed onions into the steak.
5. Using a serrated knife, cut ¾-inch slices in the bread, without cutting all the way through, so the loaf stays intact (similar to a hasselback potato).
6. Fold a slice of provolone in half and wedge it in between each slice. Fill each cheese pocket with steak and onions.
7. Whisk together minced garlic, melted butter, and parsley to make the garlic butter. Brush butter over loaf.
8. Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven and serve immediately.