Spicy Roast Beef and Capicola Subs

Ingredients:

• 1 tbsp extra-virgin olive oil
• 350 g thin slices of roast beef, cut into strips
• 170 g thin slices of capicola, cut into strips
• 1 sweet onion, sliced ​​into 0.5cm wide rings.
• 1 red bell pepper, seeded and cut into 1cm wide strips.
• 1 yellow bell pepper, seeded and cut into 1cm wide strips.
• 2 tbsp tomato paste
• 2 tablespoons brine from a jar of pickled hot cherry peppers + 3 chopped peppers
• 4 long buns, 20 cm each, cut in half and lightly toasted
• 110 g thin slices of provolone

Preparation:

1. Preheat oven to 200°C.
2. In a large skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the roast beef and capicola and cook, stirring, until the edges begin to brown, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onion, and bell pepper to the skillet and cook, stirring, until the vegetables are crisp-tender, about 5 minutes.
3. Push the vegetables to the sides of the pan. Add the tomato paste to the center of the pan and cook, stirring, for a minute, then combine with the vegetables. Add the pepper brine and 0.5 cups of water, bring to a boil, and return the meat to the pan. Cook until the sauce coats the meat and vegetables, about 1 minute.
4. Divide the meat and vegetables among the buns. Top with cherry peppers and provolone. Bake on a baking sheet until the cheese is melted, about 2 minutes.