This hearty dish was inspired by the iconic Chicago-style Italian beef sandwich. Here, it’s made sans bread to highlight the tender shredded beef. On top of that, there’s sweet roasted bell peppers and onion, plus a blanket of shredded provolone and mozzarella. In the spirit of tasty excess, there’s also two flavorful sides: garlic-roasted broccoli and spicy giardiniera (made here with cauliflower, celery, bell peppers, carrots, serrano peppers, and white wine vinegar).

Ingredients: chuck roast, broccoli, water, green bell peppers, white wine vinegar, red bell peppers, shredded low moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), shredded unsmoked provolone cheese ((pasteurized milk, cheese cultures, salt, enzymes), natamycin (a natural mold inhibitor)), cauliflower, celery, yellow bell peppers, carrots, olive oil, serrano peppers, extra virgin olive oil, roasted garlic oil (olive oil, garlic), garlic, granulated garlic, sea salt, reduced brown stock base (veal bones, water), beef stock, mirepoix stock (made of carrot, celery and onion stocks), red wine, tomato paste, gelatin, salt, carrot stock, celery stock), granulated onion, dehydrated onion flakes, black pepper, oregano, crushed red pepper flakes, rosemary, fennel, dried basil, dried parsley