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Italian Beef Sandwich Recipe

Name: Pure Juice & Salads Italian Beef Sandwich Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 lb beef chuck roast (boneless); 3 cups beef broth; 1 cup dry red wine; 1 each onion (large), quartered; 6 each garlic cloves, smashed; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme; 2 each bay leaves; 2 tsp salt; 1 tsp black pepper, freshly ground; 2 cups cauliflower florets; 1 cup carrots, sliced 1/8" thick; 1 cup celery, sliced; 1 cup banana peppers, sliced; 1 each jalapeño or hot cherry peppers, sliced (optional); 2 each garlic cloves, thinly sliced; 1 tbsp fresh oregano leaves (or 1 tsp dried); 1 tsp red pepper flakes; 1 cup white wine vinegar; 1 cup water; 1 tsp granulated sugar; 1 tbsp kosher salt; 2 tbsp extra-virgin olive oil; 6 each ciabatta rolls or Italian sandwich rolls; 6 each provolone cheese slices; 2 cups au jus (from roast pan), strained; 2 tbsp butter, softened (optional, for toasting); 0.5 tsp freshly ground black pepper

Inspired by Pure Juice & Salads

Time4h

Serves6

Roasted beef, provolone, ciabatta bread and house-made giardiniera

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Ingredients

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Roast Beef

3 lb beef chuck roast (boneless)

3 cups beef broth

1 cup dry red wine

1 each onion (large), quartered

6 each garlic cloves, smashed

2 tbsp tomato paste

2 tbsp olive oil

1 tsp Dried oregano

1 tsp dried thyme

2 each bay leaves

2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

House-made Giardiniera (quick pickled)

2 cups Cauliflower florets

1 cup carrots, sliced 1/8" thick

1 cup celery, sliced

1 cup banana peppers, sliced

1 each jalapeño or hot cherry peppers, sliced (optional)

2 each garlic cloves, thinly sliced

1 tbsp fresh oregano leaves (or 1 tsp dried)

1 tsp Red pepper flakes

1 cup white wine vinegar

1 cup water

1 tsp granulated sugar

1 tbsp kosher salt

2 tbsp extra-virgin olive oil

Sandwich Assembly

6 each ciabatta rolls or Italian sandwich rolls

6 each provolone cheese slices

2 cups au jus (from roast pan), strained

2 tbsp butter, softened (optional, for toasting)

1/2 tsp freshly ground black pepper

Method

Roast Beef

Preheat and season

Preheat oven to 325°F (160°C). Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season all over with salt, black pepper, dried oregano and dried thyme.

Sear

Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 1 tablespoon olive oil. When shimmering, sear the roast 3–4 minutes per side until deeply browned on all sides. Transfer the roast to a plate.

Build braising liquid

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot if needed. Add the quartered onion and smashed garlic; cook 3–4 minutes until softened and fragrant. Stir in the tomato paste and cook 1 minute. Pour in the red wine and scrape up browned bits from the bottom of the pot. Add beef broth and bay leaves.

Braise

Return the roast to the pot. Bring liquid to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the roast is fork-tender and easily shreds (internal temperature around 200°F/93°C).

Rest and shred

Remove the pot from the oven. Transfer the roast to a cutting board and let rest 10–15 minutes. Meanwhile, skim excess fat from the surface of the braising liquid and strain the cooking liquid into a measuring cup or bowl; reserve 2 cups for dipping (au jus) and keep warm. Shred or thinly slice the beef against the grain with two forks or a sharp knife.

House-made Giardiniera (quick pickled)

Prepare vegetables: Trim and cut the cauliflower into small florets. Slice carrots, celery, banana peppers and jalapeño (if using). Thinly slice the garlic.

Make brine: In a small saucepan combine white wine vinegar, water, sugar and kosher salt. Bring to a simmer over medium heat just until sugar and salt dissolve. Remove from heat and let cool slightly (3–5 minutes).

Pack jars: Divide the prepared vegetables, sliced garlic, oregano and red pepper flakes among a clean jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Add the extra-virgin olive oil on top, cap or cover, and let cool to room temperature. Refrigerate at least 2 hours (preferably 12–24 hours) before using. Keeps refrigerated up to 2 weeks.

Sandwich Assembly

Warm au jus: Reheat the reserved 2 cups of strained au jus gently in a small saucepan over low heat until hot but not boiling.

Prep rolls: If you like toasted rolls, halve the ciabatta rolls and lightly butter the cut sides. Toast them cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Assemble sandwiches: Dip shredded or thinly sliced roast beef briefly into the hot au jus to moisten (or spoon au jus over the meat). Pile a generous portion of beef onto the bottom half of each roll. Top each with a slice of provolone cheese while the beef is hot so it softens. Spoon a few tablespoons of house giardiniera on top (amount to taste). Season with a little freshly ground black pepper.

Finish and serve: Close sandwiches and, if desired, return to the skillet or oven for 1–2 minutes to finish melting the cheese. Serve immediately with small bowls of warm au jus for dipping.