Sandwich Cusimano (Da Kuz)

Ingredients:

• 6 sweet peppers
• 6 tablespoons of butter
• 2 large onions, thinly sliced
• 4 cloves of garlic
• 4 tbsp flour
• 1.5 cups of milk
• 1.5 cups grated provolone cheese
• 450-600 g thinly sliced ​​boneless ribeye steak
• 1.5 cups beef bone broth or consommé
• 1 teaspoon each of salt, black pepper, and granulated garlic
• Hoagie buns
• Hot cherry pepper
• 1 can giardiniera

Preparation:

1. Line a baking sheet with foil and preheat the oven to broil. Place the peppers on the foil-lined baking sheet and roast until the skins are charred, 15-20 minutes, turning once.
2. Once the peppers are evenly charred and soft, place them in a bowl, cover, and let cool.
3. In a small skillet over medium heat, melt 2 tablespoons of butter. When foaming, add the onion and cook, stirring, for 10 minutes. Chop the garlic and add it to the onion. Add about 0.5 cups of water and cook for another 10-15 minutes until light golden brown.
4. Heat a large cast iron skillet over medium-high heat.
5. Heat the saucepan over medium-high heat. Melt 4 tablespoons of butter and, when it foams, whisk in the flour and butter and slowly add the milk. Bring the sauce to a simmer and stir until it thickens and coats the back of a spoon. Stir in the cheese until melted, turn off the heat, and cover.
6. Place the oil next to the skillet and prepare a large, thin meat shovel or sturdy tongs. Pat the meat dry and separate the slices. Combine 1 teaspoon of salt, pepper, and granulated garlic in a small dish, then sprinkle the mixture over the meat. Fry half the meat at a time, basting the pan with oil, until crisp, 3-4 minutes per serving. Transfer the cooked meat to a serving platter in a mound. Add the bone broth to the skillet, bring to a simmer, and reduce the heat.
7. Peel and seed the roasted peppers (when you remove the peppers from the oven, place the buns in the oven to keep them warm).

8. Assembly:

   
   Place a few spoonfuls of softened onion on the bun. Dip the beef in the broth and fill the buns with the meat. Top with roasted peppers, cheese sauce, cherry peppers, and giardiniera.