Easy Italian-Style Shredded Beef Sandwiches with Garlic Aioli
A warm, flavorful sandwich that mixes tender beef with tangy peppers and creamy garlic sauce.
Ingredients
Beef Preparation
- 2 pounds chuck roast Slow-cooked for tenderness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil For searing the roast
- 3 1/2 cups beef broth Flavored broth for cooking
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Worcestershire sauce
- 3/4 cup sliced pepperoncini peppers
- 1/3 cup pepperoncini juice
- 3/4 cup chopped giardiniera
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
Garlic Aioli
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder or 2 minced garlic cloves For extra flavor
- 1 tablespoon lemon juice
- pinch salt
- pinch black pepper
Sandwich Assembly
- 6 slices provolone cheese For topping
- Extra giardiniera, optional For additional flavor
- Extra pepperoncini peppers, optional
Instructions
Preparation
- Pat the chuck roast dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a pan over medium-high. Sear roast until browned on all sides.
- Add 3 1/2 cups beef broth, 2 tablespoons soy sauce, and 1 1/2 tablespoons Worcestershire sauce.
- Stir in 3/4 cup sliced pepperoncini, 1/3 cup pepperoncini juice, 3/4 cup chopped giardiniera, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 3/4 teaspoon onion powder.
- Cover and cook on low for about 3 hours, until the roast is very tender.
- Shred the beef with two forks and return it to the cooking juices for 10–15 minutes to soak up flavor.
Making the Aioli
- Mix the aioli: 1/2 cup mayonnaise, 1 teaspoon garlic powder (or 2 minced garlic cloves), 1 tablespoon lemon juice, pinch of salt and pepper. Stir until smooth.
Assembling the Sandwich
- Warm hoagie rolls and top with provolone slices until cheese melts.
- Fill rolls with shredded beef and top with extra giardiniera and pepperoncini if you like, and add a drizzle of garlic aioli.
- Serve hot with some of the juices on the side for dipping.
Notes
Easy Italian-Style Shredded Beef Sandwiches with Garlic Aioli store well in the fridge for up to 4 days. Put shredded beef and juices in an airtight container and keep the aioli separately in a small jar. To reheat, warm the beef with a little of the saved juices in a pan or microwave until hot. Re-toast rolls and add fresh aioli.