2red(orange or yellow bell peppers, seeded and sliced)
1small onion(halved and thinly sliced)
2clovesgarlic(chopped)
One 15-ounce can diced tomatoes with basil and oregano
2tspItalian Seasoning
1/2tspwhole fennel seeds
Kosher salt and freshly ground black pepper
Aioli
1large egg
2clovesgarlic(finely grated)
1tspDijon mustard
1/2cupextra-virgin olive oil
1/2cupvegetable oil
One 16-ounce jar giardiniera(drained)
Kosher salt and freshly ground black pepper
4French loaves
4-8slicesof provolone cheese
Instructions
Beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some 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.
Aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Top each sandwich with a slice of provolone cheese
