Oxtail Cheesesteak

Instructions

Step 1 Season oxtail with salt, pepper, garlic powder, and smoked paprika./nStep 2 Heat olive oil in a large pot or Dutch oven and sear oxtail on all sides until browned./nStep 3 Add chopped onion and garlic, sautéing until fragrant./nStep 4 Pour in beef broth and Worcestershire sauce, then cover and simmer on low heat for 2.5–3 hours until oxtail is tender and falling off the bone./nStep 5 Remove oxtail from pot, shred the meat, and discard bones./nStep 6 In a skillet, sauté sliced bell peppers and onions until softened./nStep 7 Add shredded oxtail to the skillet and toss together, allowing flavors to combine./nStep 8 Slice hoagie rolls and lightly toast with butter./nStep 9 Fill rolls with oxtail mixture, top with provolone cheese, and let melt./nStep 10 Add optional lettuce and tomato, then serve hot.

Storage and Reheating Tips

Store oxtail filling in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop with a splash of broth to keep it moist.
Assemble sandwiches fresh for best texture.
Oxtail filling can be frozen for up to 2 months; thaw overnight before reheating.