This generous sandwich with braised beef, vegetables, and stretchy cheese is made for a family lunch or a casual get-together. The beef slowly cooks with peppers, onions, tomatoes, and garlic until meltingly tender, then gets tucked into bread with cheese and tomato sauce for a filling that is deeply juicy and fragrant.
Ingredients
- Beef, whole piece — 600–800 g (1.3–1.8 lb)
- Tomatoes — 2–3, cut into wedges
- Bell pepper — 1–2, sliced
- Green hot or sweet peppers — a few
- Yellow onion — 1, sliced
- Garlic — a few cloves
- Large loaf of bread (baton or ciabatta) — 1
- Hard cheese or mozzarella — 100–150 g (3.5–5.3 oz), grated
- Tomato sauce — to taste
- Salt, spices — to taste
Step-by-Step Recipe
- Preheat the oven to 160°C (320°F). Prepare a high-sided baking dish.
- Place the large piece of beef in the dish. Scatter the tomato wedges, sliced bell pepper, green pepper, onion, and whole garlic cloves around it.
- Season with salt and spices to taste; black pepper, paprika, oregano, and dried garlic work beautifully. If you like, add 50–80 ml (3–5 tbsp) of water or stock to the bottom of the dish.
- Cover the dish tightly with parchment, then foil, sealing the edges well.
- Bake for 3 to 3 1/2 hours, until the meat is completely tender and pulls apart easily. If the cut is especially large, check for doneness and extend the cooking time by another 20–30 minutes if needed.
- Transfer the beef to a board and shred it with two forks. Keep the vegetables and juices from the dish — they make the filling even juicier.
- Slice the loaf of bread lengthwise. Layer the grated cheese inside, then a generous layer of warm shredded beef with some of the vegetables and pan juices. Drizzle with tomato sauce to taste.
- Close with the top half of the bread, press lightly, cut into portions, and serve immediately while the cheese is still beautifully stretchy.
Nutritional Value (per serving)
| Calories | 610 kcal |
|---|---|
| Protein | 36 g |
| Fat | 28 g |
| Carbohydrates | 45 g |
| Fiber | 4 g |
| Sugars | 7 g |
| Sodium | 880 mg |
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Tips and Variations
- Best beef cuts: chuck, brisket, shoulder, or neck are ideal — they braise beautifully and turn tender.
- Spices: add a pinch of smoked paprika or barbecue seasoning for a deeper, more pronounced flavor.
- Cheese: use mozzarella, Gouda, cheddar, or a blend for the best melt.
- Crispier bread: briefly toast the cut bread in a dry skillet or in the oven for 3–4 minutes before assembling.
- Spicy version: add jalapeños or a pinch of chili flakes to the sauce.
Frequently Asked Questions
Which cut of beef is best for braising?
Chuck, brisket, shoulder, or neck are ideal. They have enough connective tissue, so after long baking the meat turns tender and shreds easily.
Can I make the meat in a slow cooker or pressure cooker?
Yes. In a slow cooker, cook for 6–8 hours on the ‘Stew’ setting. In a pressure cooker, cook for about 60–75 minutes once pressure is reached, then let the pressure release naturally and shred the meat.
What can I use instead of tomato sauce?
Salsa, ketchup, pesto, homemade barbecue sauce, or a mix of adjika with a spoonful of olive oil all work well. Choose what suits your taste and the heat level you want.