Better than Chicago's Italian Beef Sandwich

Use code MATTY for 50% off your first order of Sundays for Dogs: https://www.sundaysfordogs.com/matty LIKE A SEAL SUCKIN DOWN A MACKEREL THIS IS AN ITALIAN BEEF MELT DIP LIKE AN ITALIAN BEEF DIP BUT MORE MELT THIS IS FOR CHICAGO THIS IS FOR ME THIS IS FOR THE MILLENIALS SUCK THIS ONE BACK TODAY ON COOKIN’ SOMETHIN’! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: 1 lb ribeye, partially frozen 4 cups beef stock ½ white onion 3 carrots, peeled 3 celery stalks 2 green bell peppers, whole 4 garlic cloves, divided 1 tsp dried basil 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder ½ tsp celery seed ½ tsp sweet paprika ½ tsp chili flakes (adjust to heat preference) 1 cup giardiniera pickles ½ cup pickled peppers (or mixed into giardiniera) ½ cup Duke’s mayo (or preferred mayonnaise) 8 slices sourdough bread 2 tbsp olive oil 4 slices provolone ½ cup shredded mozzarella ¼ cup shredded cheddar Salt & pepper, to taste COOKING METHOD: Prep the Ribeye: 1. Place the raw ribeye in the freezer for 30–45 minutes, until firm but not frozen solid (this makes it easier to slice thin). 2. Once chilled, slice thinly using a meat slicer or sharp knife. Set aside, refrigerated. Make the Dipping Broth: 1. In a pot, combine beef stock, all spices, ½ white onion, 3 carrots, 3 celery stalks, 2 whole green peppers, and 2 crushed garlic cloves. 2. Bring to a boil, then lower heat and simmer for at least 30 minutes, until aromatic. 3. Remove the green peppers when they’re about 40% cooked (still crunchy). Transfer them to a bowl, splash in some giardiniera liquid, and cover to steam lightly. 4. Strain and Hold Broth: 5. Strain out the mirepoix and solids from the broth. 6. Pour the clean broth into a new pot and keep hot on low heat. Giardiniera Mayo: 1. Finely dice the giardiniera and any extra pickled peppers. 2. Mix with Duke’s mayo. Taste and adjust seasoning if needed. Set aside. Garlic-Crusted Sourdough: 1. In a cast iron pan, heat olive oil and toast both sides of sourdough slices until golden. 2. Place on a wire rack and immediately rub each side with a cut garlic clove. Melt the Cheese: 1. On half of the toasted bread slices, layer provolone, mozzarella, and cheddar. 2. Melt under the broiler or in a hot oven until bubbly. Cook the Beef: 1. Drop thin slices of ribeye into the hot seasoned broth. Cook briefly (just until no longer pink), then remove with tongs or a slotted spoon. Assemble the Sandwich: 1. On a slice of cheesy bread, pile the cooked beef generously. 2. Add a few spoonfuls of giardiniera mayo and the lightly braised peppers. 3. Top with another slice of cheesy garlic bread. 4. Serve with a side of hot beef broth for dipping.