Beef Short Rib and Cubanelle Pepper Hoagie

A Beef Short Rib and Cubanelle Pepper Hoagie is a wonderful culinary creation, blending robust flavors and diverse textures for a truly memorable eating experience.

At the heart of the sandwich lies braised beef short ribs, cooked slowly until they reach a state of tender perfection. This method of cooking infuses the meat with a complexity of flavors, drawing from the aromatic blend of herbs, spices, and liquids like broth and wine. The result is beef that is not just tender, but also rich in taste, pulling apart effortlessly to provide a mouth-watering filling for the hoagie.

Adding a unique twist to the hoagie are the Cubanelle peppers. These are milder than bell peppers. They offer a subtle sweetness with a faint hint of heat and are often compared closer to banana peppers. When cooked, they become tender and provide a gentle contrast to the hearty beef, adding both color and a refreshing flavor profile to balance the richness of the meat.

The choice of hoagie rolls is crucial. These rolls are ideally soft yet sturdy enough to hold the generous fillings without falling apart.

A melting cheese like Caciotta or Provolone adds a creamy, gooey layer to the sandwich, enhancing its richness. The cheese’s flavor can vary from mild and buttery to slightly sharp, depending on your choice, adding another dimension to the hoagie’s overall taste.

The dressing is a blend of white wine vinegar, high-quality extra virgin olive oil, Dijon mustard, a hint of honey, minced garlic, lemon juice, and a mix of Italian herbs. It’s bright, zesty, and slightly sweet, offering a refreshing contrast to the rich and savory flavors of the hoagie. Drizzled over the top or used as a dipping sauce, this vinaigrette not only adds moisture but also elevates the sandwich with its vibrant flavor profile.

Serving this hoagie warm and freshly toasted is key. The warm, tender beef, combined with the creamy melted cheese and the soft yet firm peppers, creates a rich and satisfying mouthfeel. The hoagie roll adds a necessary crunch, while the White Wine Italian Vinaigrette cuts through the richness, refreshing your palate with every bite. The vinaigrette, in particular, acts as the perfect finishing touch, bringing a burst of brightness that ties all the flavors together beautifully. This hoagie is an indulgent treat that promises a delightful and memorable eating experience.

Pairing the right beverage with your Beef Short Rib and Cubanelle Pepper Hoagie can enhance the overall dining experience. Here are a variety of options to consider.

Beverage Pairing Suggestions

Zinfandel: Known for its bold and fruity profile, a Zinfandel can stand up to the rich flavors of the beef while complementing the sweet notes of the Cubanelle peppers.

Sauvignon Blanc: Its crisp acidity and citrus notes can be a refreshing counterpoint to the richness of the hoagie.

IPA: The hoppy bitterness of an IPA can cut through the richness of the meat and cheese, offering a palate-cleansing effect.

Beef Short Rib and Cubanelle Pepper Hoagie

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

Total time

3

hours 

30

minutes

The Beef Short Rib and Cubanelle Pepper Hoagie is a sumptuous sandwich featuring tender, slow-braised beef ribs and sweet Cubanelle peppers, topped with melted cheese and a zesty White Wine Italian Vinaigrette, all nestled within a toasted hoagie roll.

Ingredients

• 2 pounds 2 beef short ribs

• 4 whole 4 cubanelle peppers, sliced

• 2 large 2 onions, 1 sliced & 1 quartered

• 6 cloves of 6 garlic, peeled

• 1 cup 1 red wine

• 2 cups 2 beef broth

• 3 sprigs of 3 thyme

• 3 sprigs of 3 oregano

• 1 1 bay leaf

• 4 4 hoagie rolls

• 1/4 cup 1/4 extra virgin olive oil

• 1 cup 1 caciotta cheese, grated (or any semi-soft cheese)

• to taste, salt and ground black pepper

• For the White Wine Italian Vinaigrette

• 1/2 cup 1/2 extra virgin olive oil

• 1/4 cup 1/4 white wine vinegar

• 2 cloves of 2 garlic, minced

• 1 tablespoon 1 dijon mustard

• 1 teaspoon 1 lemon juice

• 1 tablespoon 1 honey

• 1 tablespoon 1 Italian seasoning

• to taste, salt and ground black pepper

Directions

• Preparation:
  Preheat your oven to 325°F.
  
  Season the short ribs with salt and pepper. In a large, oven-proof pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear the ribs on all sides until browned – about 5 minutes.
• Add Aromatics, Broth, and Wine:
  In the same pot, add the onions, garlic, beef broth, wine, oregano, thyme, and bay leaf. Allow the liquid to come to a simmer, and then cover and transfer the pot to the oven.
• Braise Beef Short Ribs:
  Braise for 2 1/2 hours, until the meat is tender and falls off the bone.
  
  Remove the beef short ribs from the pot, and set aside until cool enough to handle. Gently shred the meat, discarding any excess fat and bone fragments.
• Saute Cubanelle Peppers and Onion:
  In a skillet, sauté the sliced cubanelle peppers and onion with the remaining extra virgin olive oil over medium heat until they are tender, about 7-8 minutes.
• Make the White Wine Italian Vinaigrette:
  In a bowl, whisk together the white wine vinegar, Dijon mustard, honey, minced garlic, lemon juice, and Italian seasoning. Gradually whisk in the extra virgin olive oil until the vinaigrette is emulsified. Season with salt and pepper to taste.
• Assemble the Hoagie:
  Slice the hoagie rolls. Layer with shredded beef short rib, sautéed cubanelle peppers and onion, and grated caciotta cheese. Generously drizzle the vinaigrette over the filling.
• Toast the Hoagies:
  Place the hoagies under a broiler, or in an oven turned up to its highest setting, for 2-3 minutes. Be careful not to burn the bread, but the meltier the cheese gets, the better.
• Serve:
  Serve the hoagies warm, with additional vinaigrette on the side for dipping or drizzling.