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1
Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
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2
In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
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3
Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; saute until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
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4
To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
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5
Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
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6
Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
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7
On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
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8
Season with black pepper and then top with browned onions.
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9
Top with the remaining bread, the cut into serving size pieces.
