What cut of beef is best for Italian beef sandwiches?

The best cut of meat for an Italian Beef Sandwich with Roasted Garlic Aioli is chuck roast . This cut is naturally marbled and packed with connective tissue, which breaks down during slow cooking to create that signature tender, fall-apart texture. It also absorbs broth well, making each bite flavorful and juicy. For best results, choose a grass-fed chuck roast —it delivers deeper flavor and shreds effortlessly after braising.

Can I make Italian beef sandwiches in a slow cooker?

Absolutely. A slow cooker is a fantastic alternative for preparing a homemade Italian Beef Sandwich with Roasted Garlic Aioli when you want set-it-and-forget-it ease. Simply sear the chuck roast first, then add all ingredients (beef broth, soy sauce, Worcestershire, seasonings, pepperoncini, and giardiniera) to your slow cooker. Cook on low for 8 hours, shred the beef, and return it to the juices for 30 minutes before serving. The flavor develops beautifully, and your kitchen will smell amazing.

How do you make garlic aioli from scratch?

Making garlic aioli is simpler than most think, and for an Italian Beef Sandwich with Roasted Garlic Aioli , this spread is a game-changer. Start by roasting a full bulb of garlic until soft and golden. Mash the garlic into a smooth paste, then mix it with mayonnaise, lemon juice, olive oil, Worcestershire sauce, salt, and pepper. Chill before spreading onto toasted hoagie rolls. The result? A rich, creamy complement that enhances every bite of your sandwich.

What’s the difference between giardiniera and pepperoncini?

Both giardiniera and pepperoncini add brightness and heat to the Italian Beef Sandwich with Roasted Garlic Aioli , but they’re very different in makeup and flavor: Pepperoncini are single pickled chili peppers, typically tangy with mild to medium heat Giardiniera is a chunky mix of pickled vegetables (like carrots, cauliflower, peppers, and celery), often marinated in oil and spiced for kick Together, they bring heat, crunch, and a tangy profile that perfectly contrasts with the rich beef and garlicky spread.

How long can I store Italian beef in the fridge?

Cooked beef for your Italian Beef Sandwich with Roasted Garlic Aioli can be safely stored in the refrigerator for up to 4 days . Always keep it in an airtight container, preferably submerged in its broth to keep the meat moist and flavorful. The roasted garlic aioli can last up to 7 days , while toppings like giardiniera and pepperoncini will stay fresh even longer.

Can I freeze leftover Italian beef sandwich meat?

Yes! The shredded beef and broth from your Italian Beef Sandwich with Roasted Garlic Aioli freeze beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or bag with some broth. Label and date, then freeze for up to 2 months . Thaw overnight in the fridge and reheat gently on the stovetop or in a slow cooker to bring back its tenderness and flavor.

Italian Beef Sandwich – 3 Easy Steps to Make the Best Homemade Version

Italian Beef Sandwich – 7 Savory Secrets to Make It Flavor-Packed

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Maria
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6 sandwiches 1x
Category: Sandwich
Method: Slow Cooker
Cuisine: Italian-American
Diet: Halal

Description

Italian Beef Sandwich with Roasted Garlic Aioli is a hearty, flavor-packed sandwich layered with tender slow-cooked beef, melty provolone cheese, and a creamy, garlicky aioli. Served on a crusty hoagie roll with roasted peppers, it’s the ultimate comfort food with an Italian twist.

Ingredients

Units Scale

2 lbs chuck roast or top round beef
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 cup beef broth
1/2 cup jarred pepperoncini with juice
1/2 cup roasted red peppers, sliced
6 hoagie rolls or French sandwich rolls
6 slices provolone cheese
1 bulb garlic
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste (for aioli)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft. Let cool and squeeze out roasted cloves.
In a large pot or slow cooker, heat olive oil and sear the beef on all sides. Season with salt, pepper, oregano, basil, and crushed red pepper.
Add beef broth and pepperoncini (with juice). Cover and slow cook on low for 6–8 hours or until beef is tender and easy to shred.
Shred the beef with forks and keep warm in the juices.
To make the aioli, mash roasted garlic cloves and mix with mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper.
Toast hoagie rolls lightly, then spread aioli on both sides of the bread.
Layer the shredded beef onto the rolls, top with roasted red peppers and provolone cheese.
Place sandwiches under a broiler for 2–3 minutes until cheese is melted and bubbly.
Serve hot with extra aioli or jus for dipping.

Notes

For a spicier version, use hot giardiniera instead of roasted peppers.
Make the aioli ahead of time to deepen the flavor.
Leftover beef can be refrigerated and reheated for up to 3 days.

Nutrition

Serving Size: 1 sandwich
Calories: 570
Sugar: 4g
Sodium: 890mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 36g
Cholesterol: 105mg

Find it online: https://cooktune.com/italian-beef-sandwich-roasted-garlic-aioli/