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1
Preheat the oven to 350F.
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2
Choose a heavy-bottomed ovenproof skillet or Dutch oven thats large enough for the flank steak to lie flat but is as snug as possible.
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3
Add 2 tablespoons of the oil to the skillet over high heat.
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4
Once the oil starts to smoke, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color.
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5
Remove the meat from the skillet and set the meat aside.
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6
Add the carrot and onion to the skillet, followed by the garlic.
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7
Saute the vegetables over medium-high heat until they start to brown but are still firm.
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8
Return the meat to the pan.
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9
Add the red wineenough to come three-fourths of the way up the side of the meat.
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10
Add the thyme and 1 teaspoon of the salt, cover the skillet, and transfer to the oven.
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11
Braise the meat for about 2 1/2 hours, until the meat can be pulled apart with a fork.
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12
Transfer the meat to a plate to rest and cool.
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13
Reserve and strain the pan juices and pour into a saucepan.
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14
Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon).
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15
With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2- to 3-inch pieces.
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16
Place the meat in the pot with the reduced juices and coat well.
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17
Brush the red onion with the remaining 1 tablespoon vegetable oil.
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18
In a grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside.
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19
Place in a bowl and separate into rings.
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20
Add the peppers, olive oil, sherry vinegar, and remaining 1 teaspoon salt and mix well.
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21
Slice the ciabatta rolls in half.
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22
Place 1 slice of cheese on each bottom and top half.
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23
Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350F oven.
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24
Remove once the cheese is melted.
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25
Close the sandwiches, cut into halves, and serve.
