Italian Beef Sandwiches

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 30 min



1/2 cup shredded carrots

1/2 cup sliced pepperoncini 

1/4 cup sliced pickled jalapeños 

1/4 cup sliced roasted red peppers 

1 tablespoon olive oil 

1 tablespoon pepperoncini liquid 

1/2 teaspoon garlic powder

Freshly ground black pepper 


2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes

Kosher salt and freshly ground black pepper 

2 tablespoons olive oil 

2 teaspoons Italian seasoning 

2 garlic cloves, minced 

1 1/2 cups low-sodium beef broth 

1 1/2 tablespoons balsamic vinegar 

To Serve:

4 hero rolls, split

12 slices provolone 


Special equipment:
a mandoline, optional
  1. For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
  2. For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
  3. Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
  4. Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

Let's Get Cooking!

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