Ratatouille breakfast/Provençal cheese steak lunch

I made ratatouille for breakfast this morning and then used the leftovers for a cheese steak sandwich later, with a French twist.

Provençal Cheese Steak Sandwich

2 slices rustic, crusty bread

Brie cheese, sliced

1/4 lb thin sliced steak labeled "for pepper steak"

1/4 c. leftover ratatouille (see ravioli-avec-ratatouille)

Grill seasoning

olive oil

Cut the meat into modest bite-size pieces and sprinkle generously with the grill seasoning. Heat the oil in a heavy skillet on high heat. Brown to desired doneness. Re-heat the ratatouille in the same pan. Place the brie slices on hot toasted bread and top with meat and ratatouille.