Add the beef broth, onion, garlic, jar of pepperoncini pepper (with their liquid), Italian seasoning, and butter to a medium saucepan. Bring up to a boil over medium heat and then turn down to a simmer. Let simmer for 15 minutes or until it has thickened slightly. Add in the shredded beef and stir to combine, letting it come up to a simmer again. Cook for another 4-5 minutes. Toast the buns in a cast iron pan with cut side down for 1 minute and then flip, putting a slice of provolone on both sides, let it continue to toast until the cheese melts. Place the meat in the cheesed bun and serve with giardiniera.
INGREDIENTS