Italian Beef Sandwiches

Update:  Feel free to cook the meat as directed below, but our new favorite way to prepare the meat is found here:  crispy beef & pork

2 c. giardiniera pickled vegetables, plus 1 Tbs. brine

1/4 c. mayonnaise

1 1/2 lbs. shaved steak (or slice it as thin as you can)

1 tsp. garlic powder

salt & pepper

2 Tbs. vegetable oil

1/4 c. finely chopped onion

1/2 tsp. dried oregano

1 tsp. minced garlic

1 tsp. flour

2 c. beef broth

4-8 ciabatta rolls split lengthwise 

1.  Pulse giardiniera and mayonnaise until finely ground, set aside.

2.  Season the beef with garlic powder, salt, and pepper.

3.  Heat 1 Tbs. oil in a skillet over medium heat.  Add half of the beef, breaking up any clumps, cook for 2-3 minutes.  Remove from skillet and repeat with remaining oil and beef.  Remove to a plate.

4.  Add a little oil and onion to now-empty skillet, cook for 1-2 minutes.  Stir in oregano, garlic, and flour. Then add the broth and brine, scraping up any browned bits.  Simmer until the mixture reduces to 1 cup, about 8 minutes.

5.  Turn off the heat, add the beef back to the skillet and stir to combine.

6.  Spread giardiniera mixture on rolls, then top with beef.

{from Cook It In Cast Iron}