Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

I need a bib, drop cloth, tarp or half a roll of paper towel to eat a sandwich, I know it’s a great sandwich. The messier, the better and these Italian slow cooker beef sandwiches with Giardiniera aioli are true to the rule. The beef is delicious. Moist and tender and packed with flavor, you could eat it by itself. The giardiniera aioli is different, wonderful, and definitely something I”ll be using on other sandwiches and for sure, po boys! I add a bit of slaw to bring a bit of crunch and a nice vinegar hit to offset the sweet tender beef. This is the sandwich of kings!

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

These Italian slow cooker beef sandwiches with giardiniera aioli are great made just like the recipe states. But, if you want a bit of a kick to your sandwich, well, you came to the right place. Add some spicy pepper rings to the beef as it cooks low-and slow in the slow cooker. And substitute spicy giardiniera for the ‘regular’ stuff. That’ll satisfy your need for spicy, for sure!

Also try my slow cooker beef debris sandwiches.

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Assemble time 15 minutes
Servings 8 servings
Author Mike


For the Italian Beef

  • 4 pounds boneless beef chuck roast trimmed
  • 2 large red bell peppers seeded, sliced
  • 1 small sweet onion halve, sliced
  • 2 cloves garlic minced
  • 15 ounce can diced tomatoes with basil and oregano
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon whole fennel seeds
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the Aioli

  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • 16 ounce jar giardiniera drained
  • kosher salt
  • freshly ground black pepper

For the sandwich

  • 4 14" loaves French bread halved crosswise, split and lightly toasted
  • Delta slaw or your favorite vinegar-sauced slaw


  • For the Italian beef
  • Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, salt and pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
  • Cover and cook on low for 8 hours.
  • Remove the meat from the cooker and shred. Return to the sauce in the slow cooker and keep warm until ready to use.

For the aioli

  • Place the egg, garlic and Dijon into a food processor and pulse until combined.
  • With the motor running, slowly add the olive oil and vegetable oil until they are blended.
  • Add the giardiniera and pulse a few times. Do not over process. You want it just chopped, not liquefied.
  • Season with salt and pepper to taste.

For the sandwich

  • Spread 2 tablespoons (or more) of the aioli on both sides of the bread
  • Divide the beef between the bottom bread halves.
  • Add some slaw. Top with the bread tops and serve.

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