From craving to table
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced beef and sear until browned, about 3-4 minutes. Remove and set aside.
- 2
Add onion and garlic to the same pan. Sauté until softened and fragrant, about 2 minutes.
- 3
Return the beef to the pan. Add beef broth, oregano, basil, crushed red pepper, salt, and black pepper. Stir to combine.
- 4
Bring to a simmer, cover, and cook for 30 minutes, stirring occasionally, until the beef is very tender.
- 5
While the beef simmers, sauté the green and red bell peppers in a separate pan over medium heat until tender, about 5 minutes. Set aside.
- 6
Once the beef is done, shred it with two forks directly in the pot and mix it into the juices.
- 7
Preheat the oven to 350°F (175°C). Split the rolls, and if desired, add a slice of provolone cheese inside each roll.
- 8
Fill each roll generously with hot beef and juices, then top with sautéed peppers and giardiniera.
- 9
Place the assembled sandwiches on a baking sheet and bake for 5 minutes, just until the rolls are warm and the cheese is melted.
- 10
Serve immediately with extra au jus for dipping, if desired.