Description

This Italian Beef Sandwich recipe brings a Chicago classic to your kitchen with the help of an Instant Pot! Tender, flavorful beef is slow-cooked in a savory broth with Italian seasonings and spicy pepperoncini. Served on toasted rolls with giardiniera, it’s a hearty and satisfying meal.

Ingredients

Units Scale

3 pounds chuck roast, trimmed and cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 cup low-sodium beef broth
1/2 cup Italian salad dressing
1/2 cup sliced pepperoncini, plus 2 tablespoons of the brine
6 French rolls or hoagie buns
1 cup giardiniera, drained and chopped
Provolone cheese slices (optional)

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Instructions

Sear Beef: Season beef with salt and pepper. Set Instant Pot to “Sauté” and heat olive oil. Brown beef on all sides. Remove and set aside.
Sauté Vegetables: Add onion to the pot and cook until softened. Stir in garlic, oregano, basil, and red pepper flakes.
Pressure Cook: Pour in beef broth, Italian dressing, and pepperoncini brine. Return beef to the pot and add pepperoncini. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes. Allow a 10-minute natural pressure release, then quick release any remaining pressure.
Shred Beef: Remove beef and shred with two forks. Skim off excess fat from the cooking liquid.
Toast Rolls: Preheat broiler. Broil rolls until lightly toasted. Optionally, add provolone cheese to melt.
Assemble and Serve: Pile shredded beef onto rolls, top with cooking juices and giardiniera. Serve immediately.

Notes

Use low-sodium broth to control saltiness.
Reduce or omit red pepper flakes for a milder flavor.
Add provolone cheese to the rolls before toasting, if desired.
Skim excess fat from the cooking liquid before serving.
Substitute banana peppers for pepperoncini for a milder flavor.

Nutrition

Serving Size: 1 sandwich
Calories: 600
Sugar: 10g
Sodium: 1500mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 5g
Protein: 40g
Cholesterol: 100mg