Beef Dip Sandwich With Gardeniera, Gruyere and Roasted Red Pepper aoili

Beef Dip Sandwich With Gardeniera, Gruyere and Roasted Red Pepper aoili

Prep Time15 minutes
Cook Time4 hours
Total Time8 hours 15 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 6 sandwiches



  • 2 lb Beef roast
  • 2 cup beef broth
  • 8 oz pepperoncini sliced
  • 7 oz italian dressing seasoning
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 12 slices gruyere cheese
  • 6 sandwich rolls
  • 3 cups gardeniera


  • 2 red pepper
  • 2 egg
  • 2 tbsp dijon mustard
  • 8 sun dried tomato
  • 1/4 cup olive oil


The Beef

  • Combine all the seasoning and rub the roast with it.
  • Heat a pan of vegetable oil to medium-high heat and sear all sides of the roast, a minute a side
  • line the bottom of you slow cooker with the pepperonchini slices, add the roast and pour in the beef broth. Cook on high for 4.5 hours

The Aioli

  • Preheat the oven to 450F
  • Line a baking sheet with tin foil and place the red peppers on the sheet
  • Roast the peppers for 20-25 minutes, turning every 5 minutes til the peppers are soft and black.
  • Remove the peppers from the oven, wrap in the tin foil and allow to rest for 5 minutes.
  • Slice the peppers, removing the top, cartilage and seeds. Add the slices to a food processor with the rest of the ingredients except the oil.
  • Run the food processor and slowly drizzle in the oil, then continue to run the processor for 5 minutes.
  • When the beef is done, remove it from the slow cooker, pull it apart with forks.
  • Strain the juices from the slow cooker, discarding the solids
  • Cut the buns in half, butter and toast. Top each bun with meat and cheese and return to the broiler til the cheese is melted. About 1 minute.
  • Top sandwiches with chopped gardeniera and aioli.
  • Cut sandwiches in half and serve with the juice for dipping