1/2 cup bottled giardiniera (such as Cento), drained
How to Make It
Heat the oil in a large nonstick skillet over medium heat. Add bell pepper and garlic; sauté for 2 minutes. Stir in oregano and broth. Bring to a boil; reduce heat, and simmer for 10 minutes. Remove bell pepper mixture from pan. Add beef to pan, and cook for 45 seconds. Divide beef evenly among the bottom halves of rolls; top each roll half with 1/4 cup bell pepper mixture, and 2 tablespoons giardiniera; cover with roll tops.
Giardiniera are spicy pickled vegetables; the heat varies depending on the amount of hot peppers in the product.
This was good, but next time would make modifications such as adding cheese, some horseradish and maybe some pepperocinis. I didn't really care for the giardiniera. It was very quick and easy to make and given the right circumstance I would serve it to guests. Served with potato chips.
Loved this recipe. Husband made sure to let me know it's ok to make this again! Easy, quick and flavorful. I used another kind of pickled veggie since the one this recipe asks for was over 5 bucks at the grocery store. Also threw in some onions with the peppers.
I make a variation of this recipe with a chuck roast, 2 jars of gardeniera - with juices ( 1 mild 1 spicy), a can of consumme, and a drained jar of spicy cherry peppers. I sear the roast, then pop into the crock with all the other ingredients, and cook on LOW for 6-7 hours. Drain the au jus, and put the veggies on the side. Usually, I try to make this a day ahead and de-fat the jus and reheat with the meat. Serve like a french dip with shredded beef on the bread with veggies and au jus. YUMMY!
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