Italian Beef Sandwich

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READY IN: 2hrs 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
  • Rub the spice mixture all over the beef, and put the meat in a resealable bag.
  • Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
  • Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
  • Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
  • Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
  • Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
  • Slide the sliced rolls into the oven to toast slightly as the oven cools down.
  • Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
  • Saute until the onions begin to soften, about 4 minutes.
  • Season with the remaining salt and dried oregano.
  • Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
  • Slice the meat, against the grain, as thinly as possible.
  • When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
  • Cook until the meat is just heated through, about 3-4 minutes.
  • Serve meat with peppers and onions, on toasted rolls.
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