Beef - Sicilian Steak Sandwich

It s generally agreed throughout the world that a sandwich is two pieces of bread with something in-between. As if we were not confused enough, we have tried to list sandwiches by type: sandwich, burgers, grilled cheese, submarine, sausage (includes hot dogs), stuffed, open-face.
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Beef - Sicilian Steak Sandwich

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Artichoke Aioli:
1 (6.5 ounce) jar marinated artichoke hearts, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
1/2 lemon, juiced
1/4 teaspoon red pepper flakes
salt and ground black pepper to taste
Filling:
2 tablespoons olive oil
1 1/2 pounds beef tri-tip steak, thinly sliced
1 teaspoon Italian seasoning
1 onion, sliced thin
1 yellow bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1/4 cup pickled sweet and hot pepper rings
1/4 cup garlic basil spread (see footnote for recipe link)
1 cup sliced mushrooms
1 tablespoon capers
1 tablespoon Marsala wine
1 anchovy fillet (optional)
12 slices aged provolone cheese
1/4 cup crumbled Gorgonzola cheese
Assembly:
4 Italian-style hoagie buns, split lengthwise
1/4 cup chopped fresh basil

Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use. Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread; cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes. Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat. Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.
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