Chicago-Style Italian Beef Sandwiches

 Chef Erica Blair Roby on the TODAY show did this segment for the upcoming football game . When it's time to cheer on the Bears, there's no better companion than Chicago-style Italian beef sandwiches. I cheated and bought a jar of giardiniera. Also I did a little coarse chopping of the giardiniera.

1 cup chopped vegetables-such as carrot, celery, cauliflower and red bell pepper 

1 medium jalapeño pepper, thinly sliced 

1/2 cup white vinegar 

1/4 cup extra-virgin olive oil 

6 cloves garlic, peeled and finely minced, divided 

1 teaspoon dried whole oregano leaves, divided 

1 teaspoon granulated sugar 

1/2 teaspoon koshersalt 

1/4 teaspoon freshly ground black pepper 

1 (14.5-ounce) can reduced-sodium beef broth 

12 ouncesthinly sliced deli roast beef 

4 (6-inch-long) crusty Italian bread rolls,split 

4 slices provolone cheese, halved

1. In a medium nonreactive saucepan, combine chopped vegetables, jalapeño, vinegar, oil, 3 minced garlic cloves, 1/2 teaspoon oregano,sugar,salt and pepper. 

2. Bring to a boil; reduce heat and simmer for 5 to 6 minutes, or until vegetables are crisp-tender,stirring occasionally. Remove from saucepan;set aside. 

3. In the same saucepan, combine broth, remaining 3 garlic cloves and 1/2 teaspoon oregano. 

4. Bring to a boil; reduce heat and simmer 5 minutesto blend flavors. 

5. Remove broth from heat and immediately add roast beef and stir. Let stand for about 5 minutes, until heated through. 

6. Drain the vegetables and then drizzle 1 tablespoon broth mixture over the roll bottoms. Place one slice of cheese on the bottom half of each roll and, using tongs, evenly divide the beef over the cheese. 

7. Top the beef evenly with the vegetables, and finally, close the sandwiches and serve with the remaining broth on the side.