Preheat oven to 325 degrees F.

Place beef in a large dutch oven or braiser. Combine gravy mix, ranch mix, and 2 cups beef broth in a measuring cup and pour over beef. Add butter, peperoncinis and juice, and garlic cloves to the dutch oven/braiser and cover.

Bake for 4 hours or until beef is easily shredded with two forks. When the beef is done, remove the beef to a separate container and shred. Set aside.

Move the dutch oven/braiser with the cooking juices to the stovetop over medium heat until it's starting to bubble. Mix together cornstarch and water to make a "slurry" and pour it in, whisking until thickened (you want it to be gravy consistency).

Add beef back to the sauce in the dutch oven/braiser and stir until the beef is completely coated. Set aside.

Turn broiler to high. Assemble your sandwiches on a baking sheet lined with foil (for easy clean-up). Split sandwich rolls or baguettes 3/4ths of the way through, but not cutting them fully in half. Add 2 slices of swiss cheese per sandwich and top with a pile of beef. Broil until cheese is melted and bread is toasted.

While sandwiches are broiling, heat 1 1/2 cups beef broth with steak seasoning in the microwave until hot, and then serve in ramekins for dipping.