Description
This Italian Beef Sandwich recipe utilizes the Instant Pot to create tender, flavorful shredded beef infused with classic Italian seasonings and pepperoncini. Perfectly toasted buns and optional provolone cheese elevate this hearty sandwich, which is topped with tangy giardiniera for a spicy crunch. Ready in under two hours, it’s a delicious and convenient way to enjoy an authentic Italian-American favorite at home.
Ingredients
Scale
Beef and Seasonings
- 3 pounds chuck roast, trimmed and cut into 2-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
Liquids and Condiments
- 1 cup low-sodium beef broth
- ½ cup Italian salad dressing
- ½ cup sliced pepperoncini, plus 2 tablespoons of the brine
Breads and Toppings
- 6 French rolls or hoagie buns
- 1 cup giardiniera, drained and chopped
- Provolone cheese slices (optional)
Instructions
- Sear Beef: Season the chuck roast pieces with salt and black pepper. Set your Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef on all sides to develop a rich crust, then remove and set aside.
- Sauté Vegetables: Add the thinly sliced onion to the Instant Pot and cook until softened and translucent. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes to release their aroma.
- Pressure Cook: Pour in the low-sodium beef broth, Italian salad dressing, and 2 tablespoons of pepperoncini brine. Return the seared beef to the pot along with the sliced pepperoncini. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes.
- Release Pressure and Shred Beef: After cooking, allow a natural pressure release for 10 minutes, then perform a quick release to remove any remaining pressure. Take the beef out and shred it thoroughly using two forks. Skim any excess fat from the cooking liquid remaining in the pot.
- Toast Rolls: Preheat your oven’s broiler. Place the French rolls or hoagie buns under the broiler and toast them until just lightly browned. Optionally, add provolone cheese slices on top of the buns and allow them to melt under the broiler.
- Assemble and Serve: Pile the shredded beef onto the toasted rolls, spoon some of the flavorful cooking juices over the meat, and top with chopped giardiniera. Serve immediately and enjoy a warm, spicy, and savory Italian Beef Sandwich.
Notes
- Using low-sodium beef broth helps control the salt level, as the pepperoncini and dressing add extra flavor.
- Adjust the amount of red pepper flakes and pepperoncini to control the level of spiciness.
- Broiling the rolls with provolone cheese adds a delicious melty topping but is optional.
- Leftover shredded beef and juices make great leftovers and can be reheated gently on the stovetop.
- Giardiniera can be found in most grocery stores or Italian markets and adds a tangy, spicy crunch that complements the beef.
