Ingredients
- 4 tbsp of extra-virgin olive oil, plus more for drizzling
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 700g of minute steak
- ½ cup of fresh parsley, roughly chopped
- 1 ½ cups of giardiniera (pickled vegetables), plus 3 tbsp of brine from the jar. You can get this from any supermarket — or better yet, make it yourself
- 4 ciabatta rolls, cut in halves
- 8 thick slices of provolone cheese
- Hot sauce (any type)
- A good pinch of salt & pepper
Method
- In a large skillet, heat 2 tbsp of olive oil over medium heat.
- Add onions and cook until they’re just soft.
- Add garlic and continue to cook for another three minutes, ensuring it’s softened but not browned. Transfer to a bowl, season with salt and pepper and set aside.
- Using a meat mallet, lightly pound the steak between two sheets of glad wrap until the meat is approximately 3mm thick.
- Heat the remaining olive oil in the same skillet over medium heat. Add the meat in batches and cook until browned – about 30 seconds per side – and season with salt and pepper.
- Transfer the meat to the bowl with the onion and garlic.
- Add the parsley and giardiniera brine and toss to coat.
- Drizzle the olive oil over the cut sides of the rolls and fill with steak and onion mixture.
- Top with the giardiniera and provolone.
- Cover with the roll tops. Serve with hot sauce.
E buon appetito!
