Here is my take on the classic sandwich, we had a really good one in Philly, but I thought the meat could have more flavor so I decided to work on my own - Enjoy
Peppers & Onions
2 tablespoons olive oil
4 large onions, sliced 1/4-inch thick
3 large red bell peppers, seeds removed, sliced 1/4-inch thick
Kosher salt, freshly ground pepper
1/4 of Madera
3 tablespoons white wine vinegar
4 pounds boneless beef short ribs
1 onion, quartered
6 cloves of garlic
2 inches of ginger, chopped
1 jalapeno, pierced
1/3 cup soy sauce, low salt
1/3 cup rice vinegar
1/3 cup brown sugar
1/4 cup Worcestershire
2 tablespoons paprika
2 tablespoon ground mustard
1 tablespoon ground cumin, smoked if possible
Salt and Pepper to taste
8 (10-inch-long) Italian sub rolls
Freshly ground pepper
10 ounces sharp provolone slices, about 16
10 ounces sharp white cheddar slices, about 16
Hot sauce - Optional
The short ribs are best done ahead several days since it is a bit of a process.
Place short ribs in a large plastic bag.
In a large dutch oven place onion, garlic, ginger, and jalapeno. and set aside.
In a small bowl place the remaining ingredients and whisk together. Pour into the bag with the short ribs, massage sauce into the meat, and place in the fridge for at least 4 hours, but best overnight.
Preheat the oven to 350 degrees.
Remove meat from the fridge and dump the entire bag into the dutch oven, cover, and place in the oven until the short ribs are rare to medium-rare. DO NOT OVERCOOK them, you will be grilling the meat again later. Remove meat from Dutch oven and set aside to cool.
Once cool transfer to a parchment-lined baking sheet and place in the fridge until ﬁrm around the edges but still yielding in the center, 45–60 minutes.
Cut short ribs in half crosswise, then lengthwise into very thin slices. (It’s better to have thinner, less-regular slices than thick, even slices. Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.
Onions and Peppers
Heat oil in a large pot over medium-high. Add onions, bell peppers, Madera and season generously with salt and black pepper. Cook, stirring often at ﬁrst then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25–30 minutes.
Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.
Slice bread in half lengthwise, keeping alongside intact. Heat a large griddle across 2 burners over medium or a large skillet —a ﬂick of water should sizzle on contact.
Lightly coat griddle/skillet with oil. Place 2 portions of meat (about 1 lb.) on a griddle; season generously with salt and pepper. Cook, pressing down, and pulling slices apart using 2 metal spatulas until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion–bell pepper mixture. Top with 2 slices of each cheese per pile. Cook, undisturbed, until the meat, is browned and crisp underneath and cheese are melted for about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.