Name: Chicago Style Italian Beef and Sausage Combos
Ingredients: 6 hot Italian sausage links; 1 tablespoon olive oil; 2 pounds thinly sliced, Italian beef deli meat (such as Vienna or Scala’s), or regular deli roast beef; 2 large onions, thinly sliced; 2 red peppers, seeded and sliced; 6 cloves of garlic, very thinly sliced or minced; 1 tsp. kosher salt; 1 tsp. cayenne pepper; 1 Tbls. paprika; 1 tsp. dried oregano; 1 tsp. red chili flakes; 1 1/2 cups of beef broth; 11/2 cups red wine; 3 Tbls. Worcestershire sauce; 6 hoagie buns; Jar of hot giardiniera

Ingredients

Scale

1–1.5 lb beef chuck roast, shaved into thin slices (have butcher do this)
1 Tbls. Montreal Steak Seasoning
2 green bell pepper, sliced into thin strips
1 large onion, sliced into thin rings
2 cloves garlic, minced
12 oz. Kraft Philadelphia Spicy Jalapeno Cream Cheese
1 tsp. Worcestershire sauce
8 slices provolone cheese
8 pretzel rolls (or other roll of choice for slider buns)
salt and pepper
2–3 Tbsp. butter

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Instructions

Heat oven to broil. Slice pretzels rolls in half and lightly butter each side. Arrange on a baking sheet and set aside.
Melt 1 Tbls. of butter in a large saucepan over medium heat. Add bell peppers, onion, and garlic and saute until golden and soft. Remove from pan and set aside.
Melt another tablespoon of butter in the pan and add Worcestershire sauce and sliced beef, separating slices. Season with Montreal Streak Seasoning and cook until meat is browned and cooked through (about 5 minutes).
Stir in jalapeno cream cheese. (You can always add more or less depending on how cheesy you want it). Remove from heat.
Place about 1/4 cup of meat on the bottom half of each roll. Top with a spoonful of pepper & onion mix. Top with a slice of provolone cheese. Broil in the oven until the provolone is melted and buns are toasted.