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If you would like to reduce the spiciness of these sandwiches, substitute sweet cherry peppers for the hot cherry peppers and reduce the amount of red pepper flakes.
Stir water, baking soda, ½ teaspoon pepper, and ¼ teaspoon salt together in medium bowl until baking soda and salt are dissolved. Add beef and mix until thoroughly combined. Set aside for 15 minutes.
Heat oil in Dutch oven over medium-high heat until shimmering. Add beef and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, about 10 minutes.
Add onions, bell peppers, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until vegetables are softened, 5 to 7 minutes. Add cherry peppers and brine, tomato paste, garlic, Italian seasoning, and pepper flakes and cook until tomato paste is rust-colored and fragrant, about 3 minutes.
Stir in tomato sauce, scraping up any browned bits, and bring to simmer. Reduce heat to low and cook at bare simmer, stirring occasionally, until thickened (wooden spoon should leave trail when dragged through sauce), about 45 minutes. Season with salt and pepper to taste. Spoon filling into rolls and serve.
Key Ingredient: Jarred Hot Cherry Peppers