Pulled Beef Dip Sliders

Start your beef

Heat 2 tbsp oil in a large dutch oven or pot over medium heat. Generously salt your beef pieces and in 2-3 batches, place in a single layer in your pot. Cook until browned on at least 2 sides (about 5 minutes) and repeat until all pieces are browned. You are not cooking through, just getting some flavor.

Once cooked, add onions to the same pot with a pinch of salt. Cook down until transluscent, about 5 minutes. Add 1 tbsp tomato paste and cook for 2-3 minutes until deep red, then add 4 cloves minced garlic, 2 tsp italian seasoning, and cook for 30 seconds (if your pot is feeling dry, add a small splash of beef broth to prevent burning). Once garlic is cooked, add 1/2 cup banana pepper juice and cook for 30 seconds. Then add 2 cups beef broth with 2 cups water, bay leaves, and return beef with juices back to the pot. Cover and cook on medium low for 1 1/2 - 2 hours until fork tender.

Shred your beef

Using a slotted spoon, remove beef from pot and shred with 2 forks. Strain half of your remaining liquid into a separate bowl and set aside for your dipping sauce. Return shredded beef back to pot with the remaining liquid. Mix well and cook until most of the liquid has evaporated.

Assemble your sandwiches

Set your oven to broil. In one bunch, slice rolls horizontally, aiming to keep them all attached. Place cut side up on a baking sheet and into oven on the lower rack until golden brown. Once toasted, remove top half from sheet and set aside. Add beef, banana peppers and cheese to bottom half and return to broiler until cheese is melted. Add top half and slice into individual pieces, or serve as DIY pull apart, along with your sauce on the side.