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1
Heat 2 teaspoons vegetable oil in a cast-iron skillet over high heat until very hot.
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2
Season both sides of the steaks with granulated garlic, salt and pepper.
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3
Reduce the heat to medium high and sear the steaks until well browned, about 2 minutes per side for medium-rare to medium doneness.
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4
Remove from the skillet and loosely cover with foil.
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5
Meanwhile, mix the ricotta, cheddar and provolone in a bowl.
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6
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat.
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7
Add the onion and season with salt and pepper; cook, stirring, until the onion is soft, about 10 minutes.
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8
Transfer to a bowl.
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9
Thinly slice the steaks against the grain.
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10
Divide the onion into 4 portions.
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11
Arrange 2 portions in long piles in the nonstick skillet over medium heat; top each with one-quarter of the cheese mixture, then one-quarter of the steak and an open roll.
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12
Let the cheese melt until gooey, then scoop up with a spatula, flip right-side up and top with the giardiniera.
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13
Repeat to make 2 more sandwiches.
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14
Jeff's Hot Giardiniera
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15
Dissolve 1/4 cup fine salt in 2 cups water.
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16
Stir in 1 cup each diced carrot and cauliflower, 4 to 8 sliced serrano chiles, 2 minced garlic cloves, 1 diced celery stalk and 1 diced red bell pepper.
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17
Refrigerate overnight, then drain and rinse.
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18
Mix 2 cups canola oil with 1 tablespoon dried oregano and 1/2 teaspoon pepper.
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19
Mix in the vegetables, cover and refrigerate overnight (or up to 3 weeks in an airtight container).
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20
Photograph by Christina Holmes
