4 crusty Italian rolls, split lengthwise keeping bottom side intact
16-20 slices provolone cheese
Finishing sea salt to taste
Thinly slice beef then place in a bowl with chopped garlic and 1 tablespoon oil. Marinate in fridge for 1 hour
In the meantime, in a large pan, heat 2 tablespoons oil and sauté sliced onions until tender and lightly caramelized. Remove onions from pan and set aside.
Return pan to stove and heat 2 tablespoons oil, add shishito peppers, turning after a while to blister on both sides. Remove from pan and keep warm in a covered container.
In the same pan, over medium-high heat, sauté beef in remaining oil in batches for about 1 minute per batch. Season with salt & pepper to taste. Add onions back to pan and toss in with beef to heat through. Remove from heat and cover to keep warm.
Butter each crusty roll and lightly toast in a preheated 400°F oven.
To assemble sandwiches, divide the beef and onion mixture into the 4 buttered and toasted rolls, then place provolone slices on top of beef. Place sandwiches on a parchment-lined baking sheet and put back in the oven for a couple of minutes to melt the cheese.
Remove from the oven and garnish the top with 5 or 6 blistered shishito peppers and a sprinkle of finishing sea salt. Serve warm.
Freeze beef slightly until firm but not completely hard. This will make it much easier to thinly slice it by hand.
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