Garlic Aioli Roast Beef Hoagie With Crispy Onions

Step 1: Coat the beef in olive oil and then generously cover it in the spice mixture (garlic powder, onion powder, salt, and pepper). Roast for 25 minutes in a 500 degree F oven. Turn heat down to 300 degree F and cook for an additional hour or until the internal temperature reaches 130 degrees F (medium rare).

Step 2: Slice the top of the head of garlic and cover with a drizzle of olive oil and a pinch of salt and pepper. Wrap it in foil and roast at 375 F for about 40 minutes.

Step 3: Add the roasted garlic to a container along with the egg yolks, mustard, and lemon juice. Use a hand blender to bring it all together, then slowly incorporate the olive oil and continue to blend until a thick mayo-like sauce is formed (about 5 minutes).

Step 4: Slice the white onion into thin rounds and submerge them in the buttermilk for about an hour. In another bowl, combine the all-purpose flour with the garlic powder, salt, and pepper. Add the onions to the bowl of flour and coat them as best as possible. Then fry the onions in 375 degree F cooking oil for about 3-5 minutes or just until they’re golden brown and crispy.

Step 5: Slice the French bread in half and toast it. Then coat each side in the aioli. Add as much beef to one side as you want. Top the beef with Swiss cheese and place it back in the oven for a few minutes just to melt the cheese. Add the crispy onions and enjoy.