Bring the broth and Italian seasoning to a gentle simmer, then reduce the heat to low.

Add the roast beef in loose folds and warm for 2 to 3 minutes without boiling.

Dip the cut faces of each roll briefly in the warm jus.

Fill the rolls with beef, provolone and drained giardiniera.

Close the sandwiches and serve with extra hot jus in small bowls if desired.