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Italian Beef Sandwich with Roasted Garlic Aioli

Irresistible Italian Beef Sandwich with Roasted Garlic Aioli

Savor the taste of an Italian Beef Sandwich with Roasted Garlic Aioli, featuring tender beef, spices, and creamy aioli.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Chuck Roast Substitutes: bottom round, eye round, or sirloin roasts
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed
  • 1 cup Beef Broth Low-sodium preferred
  • 2 tablespoons Soy Sauce Low-sodium if preferred
  • 2 tablespoons Worcestershire Sauce
  • 1 cup Pepperoncini Peppers Choose mild or medium
  • 1 cup Giardiniera Adjust spice level according to taste
  • 2 tablespoons Italian Seasoning Homemade blend can be used
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
For the Aioli
  • 1 whole Garlic Bulb For roasted garlic aioli
  • ½ cup Mayonnaise Greek yogurt can be a lighter alternative
  • 1 tablespoon Lemon Juice Freshly squeezed preferred
For Assembly
  • 4 pieces Crusty Hoagie Rolls Avoid soft buns for better structure
  • 8 ounces Provolone Cheese Mozzarella is a delicious alternative

Equipment

  • Dutch oven
  • Oven
  • Foil

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C). Gather your ingredients and prepare to marinate the flavors.
  2. Season the chuck roast generously with salt and pepper on all sides. Let it rest for 15 minutes.
  3. In a Dutch oven, heat olive oil over medium-high heat and sear the chuck roast for about 3-4 minutes on each side.
  4. Pour in beef broth, soy sauce, Worcestershire sauce, pepperoncini, giardiniera, and Italian seasoning into the pot. Return the roast and cover with a lid.
  5. Roast in the oven for 3 hours until fork-tender.
  6. For the aioli, roast the garlic bulb wrapped in foil for about 1 hour. Once cool, squeeze the cloves and mix with mayonnaise, lemon juice, Worcestershire sauce, and seasoning.
  7. Shred the beef after 3 hours and return to the pot, cooking uncovered for another 30 minutes.
  8. Prepare the rolls by slicing them open and adding provolone cheese. Broil for 1-2 minutes until melted.
  9. Spread roasted garlic aioli on the rolls, fill with shredded beef, and top with pepperoncini and giardiniera.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 45gProtein: 35gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 1500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 3mg

Notes

Consider using quality grass-fed beef for improved flavor, and don’t rush the searing process for the best results.

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