If you have a craving for a sandwich that’s bursting with bold flavors and tender, juicy beef, look no further than this Italian Beef Sandwich with Roasted Garlic Aioli Recipe. This sandwich is a heavenly combination of slow-braised chuck roast seasoned with Italian herbs and pepperoncini peppers, all tucked inside a perfectly toasted hoagie roll, topped with melty provolone and spread with creamy roasted garlic aioli. It’s a classic comfort food experience with a twist that will leave you eager for another bite every single time.
Ingredients You’ll Need
This recipe is delightfully straightforward, yet every ingredient plays a vital role in crafting the rich flavors and satisfying textures that make the Italian Beef Sandwich with Roasted Garlic Aioli Recipe so memorable. From the aromatic herbs in the beef to the tangy kick of the pepperoncini and the garlicky creaminess of the aioli, each element adds something special to the finished dish.
- 3 pounds beef chuck roast: The star of the sandwich, perfect for slow braising until meltingly tender.
- 1 tablespoon olive oil: For searing the beef, locking in juices and adding a subtle fruitiness.
- 1 teaspoon salt: Enhances natural flavors and balances the savory notes.
- 1 teaspoon black pepper: Adds a gentle, warming spice.
- 1 teaspoon dried oregano: Gives a classic Italian herb aroma and flavor.
- 1 teaspoon dried basil: Lends a sweet, peppery dimension.
- 1 teaspoon dried thyme: Adds depth and earthiness to the seasoning.
- 1 teaspoon onion powder: Imparts a savory sweetness without the bulk of fresh onion.
- 1 teaspoon garlic powder: Boosts that garlicky foundation in the beef marinade.
- 1/2 teaspoon crushed red pepper flakes: Just enough heat to wakе your taste buds.
- 1 packet Italian dressing mix: A convenient seasoning blend that elevates the beef’s flavor complexity.
- 3 cups low-sodium beef broth: The braising liquid that keeps the beef tender and succulent.
- 1 cup pepperoncini peppers plus 1/2 cup juice: Adds tanginess and gentle heat for traditional Italian beef flair.
- 6 hoagie rolls, split: The perfect bread to hold all the juicy goodness without getting soggy.
- 6 slices provolone cheese: A mild, creamy melt that complements the beef beautifully.
- 1 whole head garlic: Roasted to sweet, caramelized perfection for the aioli.
- 1 tablespoon olive oil for roasting garlic: Helps roast garlic cloves to a tender, golden finish.
- 1 cup mayonnaise: The creamy base for the luscious roasted garlic aioli.
- 1 tablespoon lemon juice: Adds bright acidity, balancing the aioli’s richness.
How to Make Italian Beef Sandwich with Roasted Garlic Aioli Recipe
Step 1: Roast the Garlic for the Aioli
Start by preheating your oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle it with olive oil, then wrap it tightly in foil. Roast the garlic for 35 to 40 minutes until it’s soft and golden. Once cooled, squeeze the roasted cloves into a bowl and mash them into a smooth paste. Stir in mayonnaise and lemon juice, creating that irresistibly creamy roasted garlic aioli. Chill it in the fridge until it’s time to assemble your sandwiches.
Step 2: Season and Sear the Beef
Pat the chuck roast dry, then rub it evenly with salt, pepper, oregano, basil, thyme, onion powder, garlic powder, and crushed red pepper flakes. Warm olive oil in a large Dutch oven over medium-high heat, then sear the roast on all sides until it develops a rich golden crust. This step locks in flavor and juices, building the foundation for the tender beef to come.
Step 3: Braise the Beef
Sprinkle the Italian dressing mix over the seared roast, pour in the beef broth along with the pepperoncini peppers and their tangy juice. Bring everything to a simmer on the stove, cover the pot, then transfer it to a 325°F oven. Let the beef graze in this flavorful bath for 3 to 3½ hours until it becomes fork-tender and ready to shred.
Step 4: Shred the Beef and Keep it Juicy
Remove the roast from the cooking liquid and shred it using two forks. Return the shredded beef to the pot with the juices to soak up all those amazing flavors, ensuring every bite stays moist, tender, and full of zest.
Step 5: Toast the Rolls and Melt the Cheese
Preheat your broiler, then split the hoagie rolls and give them a quick toast until just golden. Pile each roll with a generous heap of shredded beef, top with a slice of provolone cheese, and broil until the cheese melts into gooey goodness. Be careful not to burn – melty is the goal!
Step 6: Assemble with Roasted Garlic Aioli
Spread the heavenly roasted garlic aioli on the top halves of the rolls, spoon extra cooking juices over the beef if you like it extra juicy, then close your sandwich. Serve these warm for the ultimate comfort food experience.
How to Serve Italian Beef Sandwich with Roasted Garlic Aioli Recipe
Garnishes
Freshly chopped parsley or a sprinkle of crushed red pepper flakes can add a pleasant pop of color and gentle heat. A few extra pepperoncini slices tucked inside will deliver an extra tangy surprise with each bite.
Side Dishes
This sandwich pairs wonderfully with classic sides like crispy French fries or a simple green salad for balance. Pickles or a tangy coleslaw also complement the rich, savory beef and creamy aioli perfectly.
Creative Ways to Present
For a fun twist, serve your sandwiches open-faced on a rustic wooden board alongside small bowls of cooking juices for dipping. Or layer the beef and cheese in a casserole dish for a hearty baked sandwich bake that’s perfect for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover shredded beef in its cooking juices in an airtight container in the fridge for up to 3 days. This ensures it stays tender and flavorful when you reheat it later.
Freezing
Freeze leftover beef with juices in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve texture and taste.
Reheating
Warm the beef gently in a covered skillet with a splash of the reserved juices over low heat to keep it moist. Toast fresh rolls and re-melt the cheese under the broiler for an easy second helping that tastes as good as freshly made.
FAQs
Can I make the Italian Beef Sandwich with Roasted Garlic Aioli Recipe in a slow cooker?
Absolutely! Simply season and sear the beef as directed, then transfer everything to a slow cooker and cook on low for 8 hours. It’s a convenient alternative that yields tender results.
What kind of bread works best for this sandwich?
Soft hoagie or Italian rolls work best because they’re sturdy enough to hold the juicy beef and toppings but still tender enough to bite through comfortably.
How spicy is this sandwich?
It has a mild heat from the crushed red pepper flakes and pepperoncini peppers, which can be adjusted up or down based on your spice preference.
Can I prepare the roasted garlic aioli ahead of time?
Yes, the roasted garlic aioli can be made a day in advance and kept refrigerated. This actually helps the flavors meld beautifully.
Is this recipe suitable for large gatherings?
Yes! The braised beef can be doubled or tripled easily, making this recipe ideal for feeding a crowd or potluck events.
Final Thoughts
Friends, this Italian Beef Sandwich with Roasted Garlic Aioli Recipe is one of those dishes that feels like a warm hug wrapped in crusty bread. Its rich, layered flavors and satisfying textures come together to create a truly unforgettable meal. I can’t wait for you to try it and share it around your table because once you do, this sandwich is going to become a treasured favorite too.
Print
Italian Beef Sandwich with Roasted Garlic Aioli Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian-American
Description
A hearty Italian Beef Sandwich featuring tender, slow-braised chuck roast infused with Italian herbs and peppers, topped with melted provolone cheese and a creamy roasted garlic aioli that adds a flavorful twist. Perfectly toasted hoagie rolls cradle the juicy shredded beef for an authentic, satisfying meal.
Ingredients
Beef and Seasonings
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 packet Italian dressing mix
- 3 cups low-sodium beef broth
- 1 cup pepperoncini peppers plus 1/2 cup juice
Sandwich Components
- 6 hoagie rolls, split
- 6 slices provolone cheese
Roasted Garlic Aioli
- 1 whole head garlic
- 1 tablespoon olive oil for roasting garlic
- 1 cup mayonnaise
- 1 tablespoon lemon juice
Instructions
- Roast the Garlic: Preheat the oven to 400°F. Slice off the top of the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Let cool, then squeeze out cloves into a bowl and mash into a paste. Stir in mayonnaise and lemon juice to form the roasted garlic aioli. Refrigerate until needed.
- Prepare and Braise the Beef: Season the chuck roast evenly with salt, pepper, oregano, basil, thyme, onion powder, garlic powder, and crushed red pepper flakes. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until browned. Sprinkle Italian dressing mix over the roast, then add beef broth and pepperoncini peppers with their juice. Bring to a simmer, cover, and transfer to a 325°F oven. Braise for 3 to 3 1/2 hours until the beef is fork-tender.
- Shred the Beef: Remove the beef from the pot, shred it with two forks, and return it to the cooking juices to retain moisture and flavor.
- Toast and Assemble Sandwiches: Preheat the broiler. Split hoagie rolls and lightly toast them under the broiler. Pile shredded beef onto each roll, top with a slice of provolone, and broil until cheese melts. Spread roasted garlic aioli on the top halves of the rolls. Spoon some of the cooking juices over the beef if desired, then close the sandwiches and serve warm.
Notes
- For extra flavor, briefly dip the assembled sandwich into the cooking juices before serving.
- You can alternatively prepare the beef in a slow cooker on low for 8 hours instead of oven braising.
- Store leftover beef in its cooking juices to keep it tender and moist.
