Italian Beef Sandwiches with Melted Provolone and Basil-Giardiniera Mayo
April 11, 2016
This sandwich is so delicious. I'm not kidding. It might be my favorite sandwich ever! It is hard to surpass the simplicity of an heirloom tomato BLT with avocado but I think this sandwich does. It takes awhile to prepare but I promise, it is worth it. It will make your house smell delicious while it roasts and you will be drooling the entire time.
Italian Beef Sandwiches
with Melted Provolone
& Basil-Giardiniera Mayo
For the Meat
3-4 pound chuck roast
freshly ground black pepper
Italian herbs seasoning
3 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke (optional)
4 cloves garlic, smashed
1 onion, peeled and cut into quarters
1/3 cup whole pepperoncini
For Basil-Giardiniera Mayo
1 bunch basil
1/4 cup giardiniera
1/2 cup mayonnaise
6 Italian style rolls
6 pieces sliced provolone
Preheat oven to 200°F. Season your meat all over with salt, freshly ground black pepper, and Italian herbs seasoning. In your dutch oven or other oven-proof heavy bottomed pan, sear the meat on all sides, for about 4 minutes a side. Remove the roast from the pan and set aside.
Add beef broth to pan and use a wooden spoon to scrape up all the meat drippings. Add the Worcestershire sauce, liquid smoke (if using), garlic cloves, onion quarters, and pepperoncinis. Let boil together for about 5 minutes.
Add the roast back into the pan, on top of the vegetables.
Cover and roast in the oven for 4-5 hours or until meat pulls apart easily. Remove from the pan, save the juices and let everything rest while you prepare the rest of the sandwich.
Prepare the Basil-Giardiniera Mayo
Combine all ingredients into a food processor or blender. Purée until smooth.
Slice your deli rolls and add the amount of meat you want. Top with a slice or two of provolone cheese.
Broil in your oven for 5-7 minutes or until cheese is browned and melted. Spread some of the basil-giardiniera on top and form into a sandwich. Skim the fat off of the top of the remaining pan juices and discard. Serve the sandwiches with a small bowl of the pan drippings for dipping and enjoy!