Italian Beef Sandwich With Roasted Garlic Aioli Recipe

I absolutely love this recipe because the slow-cooked beef is incredibly tender and flavorful, making every bite of the sandwich a delightful experience. Plus, the combination of roasted garlic aioli and melted provolone cheese adds a creamy, savory twist that takes it to the next level—total food bliss!

I delight in dreaming up recipes that pack a flavorful punch, and this Italian Beef Sandwich with Roasted Garlic Aioli does just that. With a tender, slow-cooked boneless beef chuck roast seasoned with Italian herbs, Worcestershire sauce, and garlic, and a creamy roasted garlic aioli that seems to be made just for this sandwich, each bite is an umami-bomb savory delight.

On top of that, there’s a generous portion of giardiniera and a flavor-rich slice of provolone cheese that just begs to be melted—all on a toasted Italian roll. This is a sandwich that really knows how to deliver.

Ingredients

Chuck Roast: Supremely proteinaceous…it packs a fistful of deliciousness.

Balsamic vinegar provides a flavor that is both tangy and deep.

Moreover, it contains natural antioxidants that contribute to good health.

Provolone Cheese: Creamy texture; contributes a mild, nutty flavor.

Garlic roasted: Sweet and earthy; rich in antioxidants and vitamins.

Giardiniera: Provides a crunchy, spicy contrast; loaded with fiber and packed with vitamins.

Italian-style buns: Soft yet resilient; ideal for containing zesty fillings.

Ingredient Quantities

• 3 lbs boneless beef chuck roast
• 1 cup beef broth
• 1/2 cup water
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 to 12 Italian-style sandwich rolls
• 1 cup giardiniera, drained and chopped
• 1 cup roasted peppers, sliced
• 8 ounces provolone cheese, sliced
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 bulb roasted garlic (about 10 cloves), mashed
• Salt and pepper to taste (for aioli)

Instructions

1. Set your oven to 325°F (165°C) to begin heating. Next, take the beef chuck roast and season it with salt and black pepper. Ensure that you cover all sides of the meat with the seasonings.

2. A large, oven-safe pot should be heated over medium-high heat. Into it, place the beef roast and allow it to sear until it is browned on all sides. Remove the roast and set it aside.

3. In the identical pot, incorporate the beef broth, water, balsamic vinegar, Worcestershire sauce, garlic powder, onion powder, and Italian seasoning. Blend them well.

4. Put the beef roast back into the pot. Cover it, and then move the pot to the preheated oven. Roast it for 3-4 hours, or until the beef is tender enough to be shredded with a fork.

5. As the beef cooks, make the roasted garlic aioli. In a small bowl, whisk together the mayonnaise, lemon juice, and roasted garlic. Season with salt and pepper to taste. Divide between two small bowls, cover, and refrigerate until needed.

6. When the beef is finished, take it from the oven and allow it to rest for several minutes. Using two forks, shred the beef.

7. Lightly toast the Italian-style sandwich rolls in a convection oven, or on a stovetop grill.

8. Layer the following ingredients on the bottom half of each roll to construct the sandwiches: shredded beef, sliced provolone cheese, drained chopped giardiniera, and sliced roasted peppers.

9. Generously spread roasted garlic aioli on the top half of each roll.

10. Put the sandwiches back together, and put them on a baking sheet. Slide them into the oven and let them bask in the heat for a few minutes, so that the cheese melts and binds the sandwich. Plate the sandwiches and dig in to experience all the wonders of the Italian beef sandwich.

Equipment Needed

1. Oven
2. Large oven-safe pot
3. Stovetop
4. Convection oven or stovetop grill
5. Baking sheet
6. Two forks
7. Small bowl
8. Whisk
9. Knife
10. Cutting board

FAQ

• Q: Can I use a different cut of beef?Yes, you can replace beef chuck roast with rump roast or round roast, but the chuck roast typically gives you the most tender and flavorful result.
• Q: How do I roast garlic for the aioli?To prepare garlic for roasting, slice off the top of a garlic bulb. Then drizzle some olive oil over the bulb. After that, you will want to wrap the bulb in foil and place it in an oven preheated to 400°F (200°C). Allow the bulb to bake for up to 40 minutes. When you remove the wrapped bulb from the oven, you will find that it has softened and is ready to be used in your next culinary adventure.
• Q: Can I make the beef in advance?A: For sure! The beef can be made a day or two ahead and stored in the cooler. Reheat gently before putting together the sandwiches.
• Q: What is giardiniera, and can I omit it?A: Giardiniera is an amalgam of pickled vegetables. It is often found in Italian cooking. It adds a punchy tartness and a lovely texture to the dish, but if you can’t find it, you can substitute with pickled cucumbers or banana peppers.
• Q: Can I make this recipe in a slow cooker?Q: Can I use a slow cooker for this recipe? A: Yes, you can use a slow cooker. Cook the beef on low for 8-10 hours or on high for 4-6 hours until tender.
• Q: Is there an alternative to roasted peppers?Utilizing fresh bell peppers is delightful, but leaving them out is perfectly fine too. Roasting stuff in a pan is amazing, by the way. The flavor of roasted vegetables is so deep and rich—more so than you could say for their fresh counterparts.
• Q: How can I make the sandwich spicier?A: To increase the heat level in the sandwiches, you can add sliced jalapeños or use a spicy giardiniera mix.

Substitutions and Variations

3 lbs boneless beef chuck roast: For a similar texture, substitute with an equal weight of brisket or rump roast.
1/4 cup balsamic vinegar: Swap it out for a red wine vinegar or cider vinegar for an alternative flavor. Both are good stand-ins, though you’d miss the complex flavor of balsamic, which is a no-replaceable vinegar in many respects.
1 tablespoon Worcestershire sauce: Substitute with soy sauce for an umami taste that rivals that of Worcestershire sauce.
8 ounces provolone cheese: Use mozzarella or fontina cheese to achieve a comparable melt and taste.
Roasted garlic may be used in place of garlic powder. When using it, keep in mind: 1 bulb roasted garlic = 1-2 teaspoons of garlic powder. This may seem like an uneven swap, but garlic powder is more potent than roasted garlic. If flavor is your primary concern, then using garlic powder in its place may not be your best option.

Pro Tips

1. Sear the Roast Well Take your time to sear the beef chuck roast thoroughly on all sides before adding the liquid. This step adds a rich depth of flavor to the final dish.

2. Marinate for Extra Flavor Consider marinating the roast in the balsamic vinegar, Worcestershire sauce, garlic powder, onion powder, and Italian seasoning for a few hours or overnight before cooking to enhance the flavor profile.

3. Use a Pressure Cooker for Speed If you’re short on time, consider using a pressure cooker instead of the oven. It can significantly reduce the cooking time while still yielding tender, flavorful beef.

4. Bread Tip For extra crunch and flavor, brush the sandwich rolls with a bit of olive oil or garlic butter before toasting them, which will add a delicious golden crust.

5. Customize the Aioli Enhance the roasted garlic aioli by adding a pinch of smoked paprika or a dash of cayenne pepper for a hint of smokiness or heat, which pairs beautifully with the savory beef.