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1
Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
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2
Rub the spice mixture all over the beef, and put the meat in a resealable bag.
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3
Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
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4
Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
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5
Preheat oven to 350u00b0; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
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6
Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
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7
Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
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8
Slide the sliced rolls into the oven to toast slightly as the oven cools down.
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9
Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
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10
Saute until the onions begin to soften, about 4 minutes.
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11
Season with the remaining salt and dried oregano.
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12
Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
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13
Slice the meat, against the grain, as thinly as possible.
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14
When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
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15
Cook until the meat is just heated through, about 3-4 minutes.
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16
Serve meat with peppers and onions, on toasted rolls.
