1 1/2 pounds thick-cut sirloin
4 T Olive Oil
salt & pepper
1 red bell pepper
1 large onion, quartered & sliced
5 garlic cloves minced
1 large loaf of ciabatta bread or other chewy Italian loaf, split
1/2 c. grated Pecorino Romano cheese
1/2 c. dry red wine
1/2 c. beef stock
1 c. tomato sauce or crushed tomatoes
fistful of fresh parsley chopped or dry will work
8 oz. chunk provolone cheese
Slice the meet thinly. Heat 2 T of olive oil, when the olive oil ripples, add the meat. Sear them for a minute or two. Keep the meat moving with tongs season with salt and pepper. Remove the meat, and set aside. Go around the pan with 2 T of olive oil reduce heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook stirring frequently 5 min.
Preheat the broiler. Top the bread with the grated Pecorino Romano & grind a little pepper on it. Melt the cheese- about 45 seconds. Remove the bread and reserve.
Add the wine to the softened vegetables and cook down for 1 min. Add the stock, then tomatoes, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to reheat 2-3 min.
Slice or shred the provolone. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Broil until bubbly. Cute each open-faced sammy into 4 sections.
