Name: Spicy Roast Beef and Capicola Sub Sandwich
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 12 ounces thinly sliced deli roast beef, cut into strips; 6 ounces thinly sliced hot capicola ham, cut into strips; 1 sweet onion, sliced 1/4 inch thick; 1 red bell pepper, seeded and sliced into 1/2-inch-wide pieces; 1 yellow bell pepper, seeded and sliced into 1/2-inch-wide pieces; 2 tablespoons tomato paste; 2 tablespoons brine from a jar of hot pickled cherry peppers, plus 3 peppers seeded and chopped; Four 8-inch sub rolls, split and lightly toasted; 4 ounces thinly sliced provolone

Directions

Preheat the oven to 400 degrees F.
Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the beef and capicola, and cook, stirring, until just beginning to crisp on the edges, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
Scoot the vegetables to the side of the pan. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables. Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan. Simmer just until the sauce coats the meat and vegetables, about 1 minute.
Divide the meat and vegetables among the rolls. Top with the cherry peppers and provolone. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.

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Spicy Roast Beef and Capicola Sub Sandwich

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