Description
This Italian Beef Sandwich recipe uses an Instant Pot to quickly tenderize and infuse flavors into a hearty chuck roast, creating a deliciously shredded beef filling. Paired with tangy giardiniera, pepperoncini, and toasted rolls, it’s a perfect savory sandwich that combines robust Italian seasonings with a melt-in-your-mouth texture, ideal for an easy dinner or game day meal.
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 Flavorings
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
Liquids
- 1 cup low-sodium beef broth
- ½ cup Italian salad dressing
- 2 tablespoons pepperoncini brine
Additional Ingredients
- ½ cup sliced pepperoncini
- 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 the “Sauté” function and heat the olive oil. Brown the beef pieces on all sides until nicely seared, then remove them from the pot and set aside.
- Sauté Vegetables: Add the sliced onion to the Instant Pot and cook until softened and translucent. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes, sautéing briefly to release their aromas.
- Pressure Cook: Pour in the low-sodium beef broth, Italian salad dressing, and the pepperoncini brine. Return the browned beef to the pot and add the sliced pepperoncini. Secure the Instant Pot lid, set the valve to “Sealing,” and cook at high pressure for 60 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Shred Beef: Remove the beef from the pot and shred it thoroughly using two forks. Meanwhile, skim off any excess fat from the remaining cooking liquid to keep it flavorful yet not greasy.
- Toast Rolls: Preheat your oven broiler. Place the French rolls or hoagie buns under the broiler until they are lightly toasted. If desired, add provolone cheese on the rolls and melt it under the broiler for a cheesy topping.
- Assemble and Serve: Pile the shredded beef onto the toasted rolls, spoon over some of the cooking juices for extra moisture and flavor, and top with chopped giardiniera. Serve immediately while warm and enjoy a classic Italian beef sandwich experience.
Notes
- Using low-sodium beef broth helps control the saltiness of the sandwich, allowing you to adjust seasoning to taste.
- Giardiniera adds a spicy, tangy crunch; if unavailable, use your favorite pickled vegetable mix.
- Provolone cheese is optional but highly recommended for a creamy texture and authentic flavor.
- Be sure to skim excess fat after cooking to keep the sandwich flavorful without being greasy.
- The natural pressure release helps keep the beef tender and juicy.
- Leftover beef and juices can be refrigerated for up to 3 days or frozen for longer storage.
