I brown mine in a skillet first, then I like to cover mine in sea salt, Italian seasoning, and crushed black pepper. When I put water in the bottom of the pan, I add either a dry, red wine or cooking sherry and a can or 2 of beef consomme. Leftovers get shredded and served on hard buns with provolone, swiss, or mozzarella and sauteed onions and bell peppers.

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