Italian Beef Sandwich
Directions
- 1Slice the pepperoncini into small pieces.
- 2Drain the giardiniera and chop it.
- 3Cut the chuck roast into smaller pieces for the pot.
- 4Season the meat with salt, pepper, and garlic powder.
- 5Add oil to a pot and sear each side of the meat.
- 6Prepare the seasoning mix: salt, pepper, onion powder, garlic powder, oregano, ground thyme, and basil.
- 7Remove the meat from the pot.
- 8Add beef stock to the pot and scrape the bottom to deglaze.
- 9Add some of the prepared seasoning mix.
- 10Add some liquid from the pepperoncini jar.
- 11Add the chopped giardiniera and pepperoncini to the pot.
- 12Return the meat to the pot.
- 13Cover the meat with more beef stock.
- 14Add the remaining seasoning.
- 15Cover the pot and let it simmer until the beef is falling apart (about 5 hours).
- 16For the hogies, add water, yeast, and sugar to a bowl and mix.
- 17Set aside the yeast mixture until it gets foamy.
- 18Add bread flour and salt to the yeast mixture.
- 19Mix with a dough hook attachment.
- 20Add another cup of flour.
- 21Add two tablespoons of butter, one tablespoon at a time.
- 22Add a fourth of a cup more flour if the dough is sticky.
- 23Grease a bowl with oil.
- 24Place the dough in the greased bowl, cover with plastic wrap, and proof until doubled in size.
- 25Punch down the proofed dough.
- 26Sprinkle flour on a surface.
- 27Cut the dough into three equal pieces.
- 28Add a little more flour if needed.
- 29Stretch each piece of dough into a rectangle.
- 30Fold the dough like a trifold.
- 31Flip the dough.
- 32Stretch it again into another triangle and trifold it.
- 33Pinch the seam of the dough.
- 34Form the dough into a hoagie bun shape.
- 35Place the formed hogies on a baking sheet lined with parchment paper.
- 36Cover the hogies with plastic wrap and let them proof for 30 minutes.
- 37Remove the plastic wrap from the proofed hogies.
- 38Cut a small slash in the middle of each hoagie bun.
- 39Brush the hogies with egg wash (beaten egg).
- 40Bake at 375°F (190°C) for about 20 minutes or until golden brown.
- 41Take the meat out of the pot and shred it.
- 42Put the shredded meat back into the pot with the broth.
- 43Simmer for another half an hour.
- 44Cut the hoagie buns in half, but not all the way through.
- 45Brush the inside and top of the hogies with garlic butter.
- 46Put the hogies in the oven until they are toasted.
- 47Fill the toasted hoagie buns with the shredded beef.
- 48Add more peppers to the sandwich.
Ingredients
- 10 peppers pepperoncini
- 1 jar giardiniera
- 1 large piece chuck roast
- salt
- pepper
- garlic powder
- oil
- beef stock
- onion powder
- oregano
- ground thyme
- basil
- 0.75 cup water
- 1.5 teaspoons yeast
- 1 tablespoon sugar
- 2 cups bread flour
- 2 tablespoons butter
- 1 beaten egg
Equipment
cutting boardknifebowlstrainerpottongsspatulameasuring cupmeasuring spoonsstand mixerdough hookplastic wrapbaking sheetparchment paperbrush
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