Chicago Italian Beef Pepper Sandwiches

Ingredients

• 1 1/4 lb beef sirloin or top round, in one piece
• 4 sandwich rolls
• 2 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 4 garlic cloves, minced
• 2 bell peppers, sliced
• 1/2 cup sliced pepperoncini, plus 2 tbsp of their brine
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3 cups beef broth
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 450F (230C). Rub the beef all over with 1 tablespoon of the oil, the oregano, salt, and plenty of black pepper.
2. Roast for 20 to 25 minutes, until the centre reaches 130F (54C) for medium-rare. Deliberately undercook it; it goes back into hot jus later and will keep cooking.
3. Rest the beef on a board for at least 20 minutes, then chill it briefly in the freezer if you can. Cold, rested beef slices far thinner than warm beef.
4. Meanwhile heat the remaining oil in a pan and cook the onion and bell peppers for 10 minutes until soft, adding the garlic and red pepper flakes for the last 30 seconds. Set aside.
5. Pour the broth into the roasting pan with any resting juices, scrape the base, and simmer for 10 minutes to make the jus. Season it well.
6. Slice the beef as thinly as you possibly can against the grain, using a sharp knife and long strokes.
7. Drop the slices into the hot jus for 30 to 60 seconds only, just until warmed through. Any longer and thin beef turns grey and stringy.
8. Pile the beef into the rolls with the peppers and pepperoncini, spoon over more jus, and serve with the herbs and extra jus for dipping.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.