ITALIAN BEEF SANDWICH

Steps:

• Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
• Rub the spice mixture all over the beef, and put the meat in a resealable bag.
• Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
• Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
• Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
• Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
• Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
• Slide the sliced rolls into the oven to toast slightly as the oven cools down.
• Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
• Saute until the onions begin to soften, about 4 minutes.
• Season with the remaining salt and dried oregano.
• Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
• Slice the meat, against the grain, as thinly as possible.
• When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
• Cook until the meat is just heated through, about 3-4 minutes.
• Serve meat with peppers and onions, on toasted rolls.