Categories: Sandwiches
Ingredients
- 6 sweet peppers, green and red Italian peppers of choice, such as large cubanelle, mild Italian green peppers or red field peppers
- 6 tablespoons butter
- 2 large yellow onions, thinly sliced
- 4 cloves garlic
- 4 tablespoons AP flour
- 1 1/2 cups milk
- 1 1/2 cups shredded provolone cheese
- Neutral oil, such as refined oil or safflower oil, in squeeze bottle
- 1 to 1 1/4 pounds shaved/very thinly sliced boneless rib eye, from the butcher counter
- 1 teaspoon (1/3 palm full) each salt, black pepper and granulated garlic
- 1 1/2 cups beef bone broth or stock or consomme
- Italian rolls, hoagie rolls of choice
- Hot Italian cherry pepper rings, Cento preferred brand
- 1 jar giardiniera (Italian hot pickled vegetables) in brine not oil
Directions
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Gather your ingredients.
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Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
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When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
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In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
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Preheat a large cast-iron skillet over medium-high heat.
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Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
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Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
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Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
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To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.