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

Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 8 hours 15 minutes
Servings 6 sandwiches

Ingredients

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

Aioli

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

Instructions

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