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1
Slice the meat very thin with a sharp knife, working against the grain.
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2
Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat.
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3
When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all overkeep the meat moving with tongs.
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4
Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil.
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5
Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high.
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6
Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
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7
Preheat the broiler to high and place the rack on the second highest position.
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8
Arrange the split loaf of bread on a broiler pan and toast until evenly golden.
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9
Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper.
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10
Slide the bread back under the broiler to melt the cheese, 45 seconds.
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11
Remove the bread and reserve, keeping the broiler on.
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12
Add the wine to the softened vegetables and cook down for 1 minute.
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13
Add the stock, then the tomatoes, capers, and parsley and bring to a bubble.
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14
Slide the meat and any juices back into the pan to heat through for 2 to 3 minutes.
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15
Shred the cheese with a box grater or slice thin.
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16
Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone.
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17
Place the gi-gundo-size sandwiches under the broiler to melt the cheese until bubbly.
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18
Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve.
