Deliciously seasoned italian beef, peppers, onions, mushrooms and melted provolone cheese on warm toasted ciabatta.
Preheat oven to 325 degrees F.
In a bowl, mix together garlic, salt, pepper and 1 teaspoon of the olive oil. Rub mixture all over roast to coat. Sear meat on all sides in a dutch oven (or oven safe pan) over medium high heat, browning on all sides. Remove meat from pan and set aside.
Add remaining olive oil and chopped onion into the pan. Saute until lightly browned. Deglaze the pan with the wine and reduce until almost gone. Place the seared meat back in the pan.
Add beef broth, pepperoncini and italian seasoning and bring to a boil. Cover and place into the preheated oven. Cook about 3 hours until meat is fall apart tender. shred meat and serve.
In a skillet, heat the olive oil. Add the onions mushrooms and peppers. Saute' until lightly browned and tender. Set aside
Split the ciabatta buns in half and drizzle with a bit of olive oil. Toast in the oven. top each side with a slice of the cheese and put back in the oven until just melted.
Remove from the oven and top the bottom half with the Italian beef and then add the peppers, onions and mushrooms mixture. place the top top on and enjoy!