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
Scale
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.
