Philly Cheesesteak Bones

Season short ribs generously with the meat seasoning; place in a large roasting pan and chill, uncovered, from 1 to 12 hours. Once the ribs have chilled, preheat the oven to 325°F. Add the beef broth to the roasting pan, cover the pan with foil, then bake the ribs for 2.5-3 hours, until the meat is very tender. Raise the temperature to 400°F, then remove the foil and bake the ribs for another 25-30 minutes until the tops are browned. Reserve the broth from the pan.

When the meat has about 15 minutes left to cook, saute the green peppers and onions in the olive oil on the plancha until tender and the onions are translucent. Set aside. Cut the hoagie rolls in half, then hollow them out with a rolling pin by pushing the bread down.

Add the slices of provolone to the hot griddle in two rows of four (to six). Let the cheese melt, then add three hoagie rolls on top of each row of melted cheese, leaving a space between each. Fill each roll with sauteed onions and peppers, then add a short rib, then top with a little more peppers and onions.

Add your favorite french fries or chips to the top of the cheese between each roll. Serve with the remaining broth and garnish with fresh parsley. Enjoy!