Oxtail Cheesesteak

Instructions

Step 1 Season the oxtails with salt, black pepper, smoked paprika, garlic powder, and onion powder.
/n
Step 2 Heat olive oil in a large pot over medium-high heat and sear the oxtails on all sides until browned.
/n
Step 3 Add 2 cups of water, cover, and simmer for about 2–2.5 hours until the meat becomes very tender and begins to fall off the bone.
/n
Step 4 Remove the oxtails, shred the meat, and discard the bones.
/n
Step 5 In a skillet, melt butter over medium heat and sauté the sliced onions and bell peppers until soft and slightly caramelized.
/n
Step 6 Add the shredded oxtail meat and Worcestershire sauce to the skillet and cook for 3–4 minutes while stirring.
/n
Step 7 Divide the meat mixture into portions and place provolone cheese slices over the top, allowing them to melt.
/n
Step 8 Lightly toast the hoagie rolls.
/n
Step 9 Spread mayonnaise and optional sandwich spread on the rolls, then layer lettuce and tomato slices.
/n
Step 10 Add the hot oxtail, peppers, onions, and melted cheese mixture into each roll.
/n
Step 11 Serve immediately while hot.

Storage and Reheating Tips

Store leftover oxtail meat in an airtight container in the refrigerator for up to 3 days. Reheat the meat mixture in a skillet over medium heat until warmed through. Assemble the sandwich fresh when ready to serve for the best flavor and texture.