Panino with Straccetti alla Cacciatora

Method

1. If the beef strips are very long, cut them into shorter pieces.
2. Heat a pan with a drizzle of oil and cook the beef strips over high heat until browned, without overcooking.
3. Add minced garlic to the pan and sauté briefly with the meat.
4. Transfer the cooked beef strips to a plate and set aside.
5. In the same pan, add a drizzle of oil, more garlic, whole rosemary sprigs, and Gaeta olives.
6. Deglaze with balsamic vinegar, then add red wine. Season with salt and pepper and let the sauce reduce.
7. Prepare a slurry: mix a little water with a pinch of rice flour.
8. Pour the slurry into the sauce and stir until it thickens.
9. Remove the rosemary sprigs.
10. Take some mayonnaise and mix it with a spoonful of the cacciatora sauce to create a flavored mayonnaise.
11. Return the beef strips to the pan with the sauce and heat for a minute.
12. Toast the sandwich buns in a hot pan until crispy.
13. Spread the flavored mayonnaise on both halves of each bun.
14. Place the beef strips with the sauce on the bottom half, cover with the top half, and serve.