Italian Beef Sliders with Spicy Giardiniera Seasoning
Recipe: Alex Heugel | Serves 8
If you’ve had a Chicago Italian beef, you know giardiniera takes it to another level. In this recipe we took our Spicy Giardiniera seasoning and used it to make a spicy, tangy aioli. We also used it to season crisp shoestring potatoes, so that peppery bite shows up in every layer. We add both, along with melty provolone, to a slow-braised Italian beef slider for a fun re-imagining of a classic Chicago sandwich.
Ingredients
- 2 lb beef chuck roast
- 2 cup beef broth
- 2 Tbsp Italian beef seasoning
- 8 slices provolone
- 8 slider buns
- 1/2 cup mayonnaise (for the aioli)
- 1 Tbsp Spicy Giardiniera seasoning (for the aioli)
- 4 cup store-bought shoestring potatoes
- 1 Tbsp neutral oil (for the potatoes)
- 2 tsp Spicy Giardiniera seasoning (for the potatoes)
Method
- Season the chuck roast all over with the Italian beef seasoning. Braise it in the beef broth, covered, until fork-tender, about 3 hours at 325°F.
- Shred the beef and return it to the braising liquid so it stays juicy. Keep the extra liquid warm for dipping.
- Make the aioli: stir the Spicy Giardiniera seasoning into the mayonnaise, taste, and add more for extra punch. Chill until ready.
- In a bowl, toss the store-bought shoestring potatoes with the oil, then add the Spicy Giardiniera seasoning and toss again so it coats evenly.
- Lay a slice of provolone over the warm beef so it melts. Spread the aioli on the bun bottoms, pile on the beef, top with a nest of seasoned shoestrings, cap it, and serve with the warm dipping liquid on the side.