Description
This Italian Beef Sandwich recipe features slow-cooked, tender shredded beef seasoned with classic Italian spices and cooked with pepperoncini peppers to add a tangy kick. It is complemented by a creamy roasted garlic aioli that adds rich, savory flavor. Served on crusty sandwich rolls with melted provolone or mozzarella cheese, this hearty sandwich is perfect for a satisfying main course meal with authentic Italian-American taste.
Ingredients
Scale
For the beef:
- 2 pounds chuck roast or top round roast
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth
- ½ cup pepperoncini peppers with juice
- 1 small onion, sliced
For the roasted garlic aioli:
- 1 bulb garlic
- 1 teaspoon olive oil (for roasting)
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- Salt and pepper to taste
To assemble:
- 4–6 crusty sandwich rolls (hoagie or ciabatta)
- Sliced provolone or mozzarella cheese
- Optional toppings: extra pepperoncinis, sautéed onions, arugula
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off a garlic bulb to expose the cloves, drizzle with olive oil, wrap it tightly in foil and roast for 35 to 40 minutes until the cloves are golden and soft. Allow to cool, then squeeze the softened garlic cloves into a bowl and mash them thoroughly.
- Make the aioli: In a small bowl, combine the roasted garlic paste with mayonnaise, lemon juice, salt, and pepper. Stir until the aioli is smooth and creamy. Chill it in the refrigerator until ready to use to let the flavors meld.
- Cook the beef: Season the beef thoroughly with Italian seasoning, garlic powder, onion powder, crushed red pepper flakes if using, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until it is nicely browned, which locks in flavor.
- Slow cook the beef: Transfer the seared beef to a slow cooker. Add beef broth, sliced onion, and pepperoncinis with their juice. Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender and easily shredded with a fork.
- Shred the beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker juices to keep it moist and flavorful until ready to assemble the sandwiches.
- Assemble the sandwiches: Optionally toast the sandwich rolls. Spread the bottom halves generously with roasted garlic aioli. Pile on the shredded Italian beef and top with slices of provolone or mozzarella cheese. Place under a broiler for 1–2 minutes until the cheese melts. Add optional toppings such as extra pepperoncinis, sautéed onions, or arugula, then top with the other half of the roll and serve warm.
Notes
- For a quicker version of this sandwich, use deli roast beef warmed in broth instead of slow cooking a roast.
- The roasted garlic aioli can be made up to 3 days in advance and stored in the refrigerator to save time on the day of serving.
- Broiling cheese is optional but adds a nice melted texture that complements the beef.
- Use crusty rolls like hoagie or ciabatta for the best sandwich texture and flavor.
