Italian Beef and Roasted Red Pepper Sandwiches

• 1 lb beef top round
• 1 roasted red bell pepper, jarred or homemade, sliced
• 4 sub rolls
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup beef broth
• 1/4 cup shredded provolone cheese
• 2 tbsp unsalted butter
• 2 tbsp sweet relish
• 1 tbsp red wine vinegar

Steps

1. 1 Slice the beef thinly against the grain.
2. 2 Heat olive oil in a large skillet over medium heat. Add beef, garlic powder, oregano, salt, and pepper. Cook until browned.
3. 3 Pour in beef broth, cover, and simmer for 15 minutes.
4. 4 Meanwhile, slice the sub rolls and lightly toast them.
5. 5 Add roasted red peppers to the skillet with the beef for a couple of minutes.
6. 6 Spread relish on the bottom halves of the rolls.
7. 7 Layer beef and peppers on the rolls, top with provolone.
8. 8 In the same skillet, melt butter and toast the tops of the sandwiches until cheese melts.
9. 9 Drizzle with red wine vinegar before serving.

Equipment

• Large skillet
• Chef's knife
• Cutting board
• Tongs

Variations

• Add sautéed onions or mushrooms for a gourmet touch.
• Use hot giardiniera peppers for a spicy kick.

Substitutions

• Substitute beef with thinly sliced roast pork for a different flavor.
• Use vegan cheese and skip the butter for a vegan version.

Pairings

• A robust red wine like a Sangiovese
• Classic Italian antipasto platter

Nutrition

Tips

• For extra flavor, marinate the beef in the spices and broth for an hour before cooking.
• If using homemade roasted peppers, roast them under the broiler until blackened, then steam and peel.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore the sandwich's crunch.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a preheated oven.

Serving Suggestions

• Serve with a side of sweet potato fries and a tangy coleslaw.
• Pair with a crisp Italian soda for a refreshing contrast.

FAQ