Name: Italian Beef Sandwiches
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; 4 hero rolls, split; 12 slices provolone

Directions

Watch how to make this recipe.

Special equipment:

a mandoline, optional

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.
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.
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.
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.