Italian steak sandwiches

Ingredients:

• 4 tbsp. l. olive oil
• 1 medium onion, thinly sliced ​​into half rings
• 3 cloves garlic, sliced
• Salt and freshly ground pepper
• 500-600 g beef fillet from the upper part of the thigh cut
• 1/2 cup chopped fresh parsley
• 1.5 tbsp. marinated vegetables jardiniere (such as cauliflower, onions, celery, zucchini, carrots), 3 tbsp. brine from a jar
• 4 ciabatta breads, cut in half lengthwise
• 120 g sharp provolone cheese, thinly sliced
• Hot sauce, for serving (optional)

Preparation:

1. Prepare vegetables: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the onion and cook, stirring, for about 3 minutes. Add the garlic and cook until softened, about 3 more minutes. Season with salt and pepper, transfer the onion and garlic to a large bowl, and let stand.
2. Prepare steaks: Cut the meat into 0.5 cm thick portions, cover with plastic wrap, and lightly pound. Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add the steaks in batches and sear on each side for about 1 minute, season with salt and pepper. Transfer the cooked steaks to a bowl with the onions, add the parsley, pickled vegetables, and brine, and stir.
3. Assemble the sandwiches: Drizzle the sliced ​​ciabatta bread with olive oil. Place the steak on the bottom half of the bread, then the onions and pickled vegetables, and top with provolone cheese. Top with the top half of the ciabatta bread and serve with hot sauce.