Rachael's Chicago Beef Sandwiches

For Giardiniera (Chicago style, in oil and vinegar dressing)

• 1 small cauliflower, chopped
• 3 celery ribs with leafy tops, chopped
• 1 large carrot, peeled and chopped (or 2 medium carrots)
• 4 jalapeno peppers, sliced (or Serrano peppers)
• 4 red finger chilies, seeded and chopped
• 1/2 cup kosher salt
• 1 cup white wine vinegar
• 1 cup light olive oil, or safflower oil
• 4 garlic cloves, crushed and finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon red chili flakes
• 1 teaspoon fennel seed
• 1 cup olives with pimento, coarsely chopped

For the beef sandwiches

• 6 frying peppers, cubanelle and/or red frying peppers
• Olive oil or safflower oil, for liberal drizzling
• Salt and pepper
• 1 tablespoon each granulated garlic, granulated onion, and dried oregano
• 1 1/2 to 1 3/4 pounds very thinly sliced boneless beef ribeye
• 2 cups beef stock, or consomme
• 6 Italian sub rolls, split

For the giardiniera: Cover the vegetables with salt and water and refrigerate overnight. Rinse and drain vegetables, and whisk dressing: vinegar and oil, garlic, herbs and spices, and olives. Combine with vegetables and store in jars for up to 1 month.

For the beef sandwiches: Position rack 1 run above center and preheat oven to 500˚F.

Halve, seed and cut peppers into fat strips lengthwise, then into thirds across. Arrange peppers on large baking sheet, coat lightly in olive oil and season with salt and pepper and some of the spice blend of garlic, onion, and oregano. Roast to tender and brown at edges, 15 to 18 minutes.

Heat a large cast-iron skillet over medium-high to high heat, add a thin layer of oil, add a single layer of meat and season with salt, pepper and some of the spice blend. Toss with tongs or a spatula to brown. Chop meat, remove and repeat with remaining meat.

Heat stock in a large skillet over medium-low heat.

Crisp rolls in oven for a minute or 2, then dip rolls into warm beef jus. Fill sandwiches with beef and top with roast peppers and giardiniera relish.