Better than Chicago's Italian Beef Sandwich

Von Matty Matheson · 120 Min.

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Zubereitung

1. Partly freeze the ribeye for 30-45 minutes until firm but not solid, then thinly slice it and refrigerate.
2. In a pot, combine the beef stock, all the spices, half a white onion, 3 peeled carrots, 3 celery stalks, 2 whole green bell peppers and 2 crushed garlic cloves.
3. Bring to a boil, then lower the heat and simmer for at least 30 minutes until aromatic.
4. When the green peppers are about 40% cooked (still crunchy), remove them, put them in a bowl with a splash of giardiniera liquid and cover to lightly steam.
5. Strain out the vegetables and solids, pour the clear broth into a clean pot and keep it hot on low heat.
6. Finely dice the giardiniera and extra pickled peppers and mix with the Duke's mayo, adjusting the seasoning to taste.
7. Toast the sourdough slices in olive oil in a cast iron pan until golden on both sides, then rub each side with a cut garlic clove while still hot on a wire rack.
8. On half of the toast, layer provolone, mozzarella and cheddar, then melt under the broiler or in a hot oven until bubbly.
9. Drop thin ribeye slices into the hot broth for a brief cook until no longer pink, then lift them out with tongs or a slotted spoon.
10. Pile the beef onto a cheesy slice, add spoonfuls of the giardiniera mayo and the lightly braised peppers, top with another cheesy slice, and serve with hot broth for dipping.

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