Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. When oil is hot, sear beef pieces 3–4 minutes per side until deeply browned. Work in batches to avoid crowding. Transfer seared beef to a plate.

Sauté aromatics

Reduce heat to medium, add the sliced onion and cook 4–5 minutes until softened and beginning to brown. Add minced garlic, remaining Italian seasoning, oregano, crushed fennel seeds, and red pepper flakes; cook 30–60 seconds until fragrant.

Deglaze and combine

Stir in Worcestershire sauce, scraping up browned bits from the pot. Return beef to the pot. Pour in 4 cups beef broth and add pepperoncini or giardiniera if using. Bring to a simmer.

Braise

Cover the pot and reduce heat to low. Simmer gently for 2.5–3 hours, or until beef is fork-tender and shreds easily. Alternatively, braise at 300°F (150°C) in a 2–2.5 hour oven.

Shred and skim

Remove beef to a cutting board, reserve braising liquid. Use two forks to shred beef into bite-sized strands. Skim fat from the top of the braising liquid and taste; season with remaining 1 tablespoon kosher salt and additional pepper if needed. Return shredded beef to the pot with 1–2 cups of strained au jus to keep moist; reserve remaining au jus for dipping.

Sandwich Build

Prepare rolls

Preheat broiler or skillet. Lightly butter cut sides of the rolls (about 2 tablespoons butter total). Toast rolls cut-side up under broiler or in a hot skillet until golden—about 1–2 minutes under broiler or 1 minute per side in skillet.

Assemble sandwiches

Pile 1/2 pound (about 8 oz) of shredded beef per roll evenly across 6 rolls (adjust to preference). Spoon 2–3 tablespoons of hot au jus over the meat in each sandwich to moisten. If adding cheese (extra charge), lay a slice of provolone over the hot beef and briefly place under broiler or in oven (about 30–60 seconds) just until cheese melts. If adding sweet peppers (extra charge), layer 2–3 tablespoons roasted sliced sweet peppers on top of or under the cheese.

Serve

Close sandwiches and serve immediately with a small bowl of reserved au jus for dipping. Provide salt and pepper at the table to taste.

More from Beef Villa

1h 30m

Sport Peppers

Inspired by Beef Villa

Sport peppers are small, deliciously spicy peppers commonly used in pickling or as a condiment in various dishes. They offer a vibrant heat and a crunchy texture that enhances the overall flavor profile, especially in Chicago-style hot dogs, where their tangy and spicy nature shines. Here's how to pickle them for a zesty addition to your meals.