Start with frozen bison ribeye steaks and thaw until about 50-60% thawed (or, start with non-frozen bison ribeye and freeze until partially frozen).

When the bison ribeye is partially thawed, use a sharp knife to thinly slice the ribeye. If the meat is partially frozen, it makes it easier to cut into thinner slices. Let the bison continue to thaw as you prep the rest of the ingredients.

In a large skillet over medium-high heat, add the olive oil along with the onion and green bell pepper. Sauté until the peppers and onions are tender, about 10 minutes. Remove from the skillet and set aside.

Wipe the skillet clean, leaving only a tiny bit of oily residue, and reduce the heat to medium. Add the partially frozen bison ribeye to the skillet. Season generously with salt and pepper, and stir to start browning the slices.

Add the spicy giardiniera relish, pepperoncini peppers, pepperoncini pepper juice, and Worcestershire sauce to the skillet with the bison. Continue sautéing for 3-5 minutes.

Stir in the garlic powder, onion powder, dried parsley, Italian seasoning, and sugar. Sauté for another 3-5 minutes.

Deglaze the skillet with the red wine, scraping up any bits stuck to the bottom.

Return the sautéed onions and peppers to the skillet. Pour in the broth and simmer for 30 minutes, stirring occasionally to prevent sticking.

Preheat the oven to 275°F, or prep a toaster oven for toasting.

When the liquid is reduced by about half, turn off the heat and cover the skillet while you prepare the sandwiches.

On a greased or lined baking sheet, open the sub rolls and add the slices of provolone. Toast for 2-4 minutes or until the cheese is melted. Add the desired amount of bison filling, then toast again for 3-5 minutes or until fully reheated and the cheese is melted. Serve immediately to prevent the bread from getting soggy. Enjoy!