The Bear

1. Prepare the Stock

• In a large pot, combine the plant-based chicken stock, carrots, celery, onion, leek, bay leaves, dried porcini mushrooms, chili flakes, oregano, basil, onion powder, garlic powder, salt, and pepper.
• Bring to a boil, then reduce the heat to medium and simmer for 1½ hours.
• Strain the stock, discarding the solids, and return the liquid to the pot. Continue to simmer on medium heat for about 30 minutes until reduced by half. Set aside.

2. Roast the Bell Peppers

• Preheat the oven to 400°F.
• Toss the bell pepper cubes with a little olive oil and salt.
• Spread them on a sheet pan lined with parchment paper.
• Roast in the oven for about 7 minutes or until slightly charred. Set aside.

3. Cook the Chunk Steak

• Heat a large pan over medium-high heat and add enough oil to coat the pan.
• When the oil is shimmering, place the sliced Chunk Steaks in the pan.
• Cook for 1-2 minutes on each side until nicely browned.
• Add the reduced stock to the pan and cook on high heat for about 2 minutes, allowing the liquid to reduce further and coat the steak.

4. Assemble the Sandwiches

• Cut open the French rolls lengthwise, being careful not to cut all the way through.
• Slightly dip the edges of each roll into the pan to moisten with the reduced stock.
• Place ¼ of the cooked Chunk Steak slices into each roll.
• Garnish with roasted bell peppers and giardiniera.

5. Serve

• Serve immediately while hot. Enjoy this hearty, flavorful sandwich inspired by the flavors of Chicago.