Loaded Italian Beef & Sausage Combo Sub (Print version)

A Chicago-inspired combo sub stacked with Italian sausage, juicy beef, melted provolone, sweet peppers, giardiniera, and hot beef jus.

# Ingredients:

For the sausage and peppers

01 - 4 Italian sausage links, mild or hot
02 - 1 tablespoon olive oil
03 - 1 large green bell pepper, sliced
04 - 1 large red bell pepper, sliced
05 - 1 small yellow onion, sliced
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

For the beef jus

08 - 3 cups (720 ml) low-sodium beef broth
09 - 3 cloves garlic, minced
10 - 1 tablespoon Italian seasoning
11 - 1 teaspoon Worcestershire sauce
12 - 2 tablespoons pepperoncini brine or giardiniera brine
13 - 1/2 teaspoon fennel seeds, lightly crushed
14 - 1/4 teaspoon red pepper flakes, optional
15 - 1 lb (450 g) thin-sliced deli roast beef

For assembling

16 - 4 sturdy sub rolls or Italian sandwich rolls
17 - 8 slices provolone cheese
18 - 1/2 cup (120 g) Chicago-style giardiniera, drained lightly
19 - Extra jus, for dipping

# Instructions:

01 - Heat a large skillet over medium heat. Add the sausage links and cook for 12-15 minutes, turning often, until browned and cooked to 160 degrees F in the center. Transfer to a plate.
02 - Add olive oil to the same skillet. Add bell peppers, onion, salt, and black pepper. Cook for 7-9 minutes, stirring often, until softened and lightly browned.
03 - In a saucepan, combine beef broth, garlic, Italian seasoning, Worcestershire sauce, brine, fennel seeds, and red pepper flakes. Simmer for 8-10 minutes so the flavors concentrate.
04 - Reduce the jus to low heat. Add the sliced roast beef in loose folds and warm for 1-2 minutes, just until hot. Do not boil the beef.
05 - Split the rolls without cutting all the way through. Toast them under the broiler or in a hot oven for 1-2 minutes until the inside is lightly crisp.
06 - Place one sausage link in each roll. Pile warm beef over the sausage, add peppers and onions, then top each sub with 2 slices of provolone.
07 - Broil the open subs for 1-2 minutes until the cheese melts. Top with giardiniera and serve hot with extra jus for dipping.

# Good to know:

01 - Best served hot right after assembling.
02 - For wetter subs, spoon extra jus over the beef before adding cheese.
03 - Use hot sausage and hot giardiniera for a spicier sandwich.

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