To make the aioli, combine the garlic, lemon juice, and egg in a blender. Turn on to high and let run 2-3 seconds, to combine. With the motor running, slowly drizzle in the oil. Blend until the aioli thickens. Add 1/4 cup of cherry peppers and blend until smooth (the aioli will thin out). Season with salt and pepper and add more cherry peppers to taste. Refrigerate until ready to use.

Heat the oil in a large saute pan set over medium heat. Add the garlic and cook 2-3 minutes, until fragrant. Add the escarole and cook, stirring occasionally, until wilted, about 4 minutes.

Divide the escarole between the rolls. Top with roast beef and 1-2 teaspoons of the aioli.