If you are craving a sandwich with bold, tangy, and utterly comforting flavors, you are in for a treat with this Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe. This hearty sandwich is a celebration of tender, slow-cooked chuck roast infused with spicy and tangy pepperoncini, aromatic herbs, and a vibrant giardiniera that adds the perfect crunch. Made right in the Instant Pot, it transforms a classic deli favorite into a weeknight winner with minimal effort. Whether for a cozy family dinner or a crowd-pleasing party dish, this sandwich hits all the right notes and promises to become a new favorite in your recipe arsenal.
Ingredients You’ll Need
These ingredients are straightforward but perfectly chosen to create a symphony of flavors and textures that bring this Italian beef sandwich to life. Each one plays a crucial role, from tenderizing the beef to adding the right amount of spice, tang, and crunch.
- 3 pounds chuck roast, trimmed and cut into 2-inch pieces: The star of the show, this cut becomes melt-in-your-mouth tender when pressure cooked.
- 1 teaspoon salt: Enhances all the flavors, seasoning the beef just right.
- ½ teaspoon black pepper: Adds a touch of earthy heat that balances the tangy notes.
- 1 tablespoon olive oil: For a perfect sear that locks in the beef’s juiciness.
- 1 medium onion, thinly sliced: Provides sweetness and depth as it softens during cooking.
- 3 cloves garlic, minced: For that unmistakable, savory punch.
- 1 teaspoon dried oregano: Brings in that classic Italian herb flavor.
- 1 teaspoon dried basil: Adds a hint of warmth and aromatic complexity.
- ½ teaspoon red pepper flakes: Offers a subtle kick without overpowering the dish.
- 1 cup low-sodium beef broth: Keeps the beef moist and contributes rich, savory depth.
- ½ cup Italian salad dressing: Surprises with tang and herbs, tenderizing the beef while infusing vibrant flavors.
- ½ cup sliced pepperoncini, plus 2 tablespoons of the brine: The secret ingredient that adds bright acidity and spice.
- 6 French rolls or hoagie buns: Essentials for that perfect, chewy bread-to-beef ratio.
- 1 cup giardiniera, drained and chopped: A colorful, spicy pickle mix that brings crunch and zest.
- Provolone cheese slices (optional): Melts beautifully on the rolls for a creamy, indulgent finish.
How to Make Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe
Step 1: Sear the Beef
Start by seasoning your chuck roast pieces with salt and black pepper. Set your Instant Pot to the “Sauté” mode and heat the olive oil until shimmering. Brown the beef pieces on all sides to develop that gorgeous, rich crust. This step adds intense flavor and seals in those juices you want bursting in every bite. Once browned, remove the beef and set it aside – your kitchen already smells incredible!
Step 2: Sauté the Aromatics
Next, add the thinly sliced onion to the pot and cook just until it softens and begins to release its natural sweetness. Stir in the minced garlic, dried oregano, basil, and red pepper flakes. This aromatic base is what conjures the classic Italian beef sandwich taste, layering complexity and just the right amount of heat. Let the herbs bloom in the residual heat for a minute or two before moving on.
Step 3: Add Liquids and Cook under Pressure
Pour in the beef broth, Italian salad dressing, and 2 tablespoons of the pepperoncini brine to add a subtle tang that brightens the entire dish. Return the browned beef to the pot and scatter the sliced pepperoncini on top for gentle heat and acidity. Secure the Instant Pot lid, turn the valve to “Sealing,” and set it to cook on high pressure for 60 minutes. After cooking, allow a natural pressure release for 10 minutes, which lets the beef finish tenderizing perfectly. Then, carefully do a quick pressure release to release any leftover steam.
Step 4: Shred the Beef
Once the pressure is fully released, remove the beef pieces carefully and shred them using two forks. The meat should fall apart effortlessly, moist and bursting with flavor. Don’t forget to skim off excess fat from the cooked liquid left in the pot—that luscious jus will be poured over the sandwiches later to keep everything juicy and flavorful.
Step 5: Toast and Assemble
Preheat your broiler and toast the French rolls until they are golden and crisp on the inside. If you love cheese, add slices of provolone to the rolls and let them melt slightly under the broiler for that melty, creamy touch. Pile generous amounts of shredded beef onto the toasted rolls, ladle over the cooking juices, and top with a handful of chopped giardiniera. Serve immediately and watch everyone dive into these layers of hearty, tangy goodness!
How to Serve Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe
Garnishes
While the giardiniera provides a wonderful crunch and tang, you could also offer extra pepperoncini or fresh Italian parsley on the side. A light drizzle of the reserved cooking jus over the assembled sandwich keeps every bite juicy. Some people love a smear of a creamy horseradish sauce or a thin spread of mayonnaise for extra richness—feel free to customize your garnishes to find your perfect balance.
Side Dishes
This sandwich pairs beautifully with classic sides like crispy kettle chips or a simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted or steamed vegetables such as broccoli or asparagus make a wholesome accompaniment. If you’re hosting a crowd, a tangy coleslaw can add a refreshing crunch that complements the sandwich perfectly.
Creative Ways to Present
If you want to impress your guests, serve these sandwiches open-faced on rustic wooden boards with a small bowl of pepperoncini and giardiniera on the side for self-serving. You can also turn this classic sandwich into sliders for a party by using mini rolls and layering the flavors just as lovingly. For a fun twist, try topping each sandwich with pickled jalapeños or swapping the provolone for mozzarella or fontina cheese for a slightly different melt and flavor profile.
Make Ahead and Storage
Storing Leftovers
Any leftover shredded beef should be stored in an airtight container along with some of the cooking juices to keep it moist. It will last for up to 4 days in the refrigerator and is perfect for a quick sandwich or even for tossing with pasta or rice for a speedy meal the next day.
Freezing
This Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe also freezes beautifully. Place cooled shredded beef and juices in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to preserve texture and flavor.
Reheating
To reheat, warm the shredded beef in a covered pan over low heat or in the microwave with a splash of beef broth or water to keep it from drying out. Toast fresh rolls and assemble just before serving to keep the bread from getting soggy. Melting provolone cheese on the rolls during reheating adds that fresh, just-made feeling.
FAQs
Can I use another cut of beef instead of chuck roast?
Chuck roast is preferred for its marbling and tenderness after slow cooking, but you can use other cuts like brisket or bottom round. Just keep in mind that leaner cuts may need a little more cooking time or added fat to stay moist.
Is this recipe very spicy because of the pepperoncini and red pepper flakes?
The heat level is moderate and well balanced—the pepperoncini adds tangy mild spice and the red pepper flakes just a gentle kick. You can easily adjust the red pepper flakes to suit your spice tolerance.
What is giardiniera, and where can I find it?
Giardiniera is a mixture of pickled vegetables including peppers, cauliflower, and carrots, often found in Italian delis or grocery stores. It adds a crunchy, tangy contrast that’s essential to this sandwich. Look for it jarred in the refrigerated section or canned in some stores.
Can I make this recipe without an Instant Pot?
Absolutely! While the Instant Pot speeds up cooking, you can slow cook the beef in a crockpot or braise it in the oven on low heat for several hours until tender, then proceed with assembling the sandwich.
What bread works best for these sandwiches?
French rolls or hoagie buns are ideal because they have a sturdy crust and soft interior that hold up to the juicy beef and toppings without falling apart. You want a bread that is both chewy and able to soak in the flavorful jus.
Final Thoughts
There is something truly special about sinking your teeth into this Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe — it’s a perfect blend of tender, spicy, tangy, and savory in every bite. Bringing together familiar flavors with the convenience of the Instant Pot means you can enjoy an impressive, restaurant-quality sandwich right at home without the fuss. So go ahead, gather your ingredients, and treat yourself and your loved ones to a delicious meal that’s sure to become a cherished classic in your kitchen.
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Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Sandwiches
- Method: Instant Pot
- Cuisine: Italian-American
Description
This Instant Pot Italian Beef Sandwich recipe offers tender, flavorful shredded chuck roast infused with Italian herbs, pepperoncini, and a savory broth. Perfect for a hearty meal, these sandwiches are served on toasted French rolls with optional provolone cheese and tangy giardiniera for an authentic Italian-American experience. The pressure cooking method makes the beef incredibly tender in a fraction of the time compared to traditional slow cooking.
Ingredients
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 Herbs
- 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 (from sliced pepperoncini)
Other 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 evenly with salt and black pepper. Set the Instant Pot to the “Sauté” function and heat the olive oil until shimmering. Brown the beef on all sides until a rich crust forms, then remove the beef and set aside to retain the flavorful sear.
- Sauté Vegetables: Add the sliced onion to the Instant Pot and cook, stirring occasionally, until softened and translucent. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes, cooking until fragrant to build a flavorful base.
- Pressure Cook: Pour in the beef broth, Italian salad dressing, and 2 tablespoons of the pepperoncini brine. Return the seared beef to the pot and add the sliced pepperoncini. Secure the lid, ensure the valve is set to “Sealing,” and select high-pressure cooking for 60 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes before carefully performing a quick release to release any remaining pressure.
- Shred Beef: Remove the beef pieces from the pot and shred them using two forks until tender and stringy. Skim off any excess fat from the cooking liquid remaining in the pot to keep the jus flavorful but not greasy.
- Toast Rolls: Preheat the broiler in your oven. Place the French rolls or hoagie buns on a baking sheet and broil them until they are lightly toasted and golden. If desired, place provolone cheese slices on the toasted rolls and broil again briefly until the cheese melts.
- Assemble and Serve: Pile the shredded beef generously onto each toasted roll. Spoon over some of the flavorful cooking juices from the Instant Pot and top with chopped giardiniera for a tangy crunch. Serve immediately to enjoy the warm, juicy Italian beef sandwiches at their best.
Notes
- For extra spice, add more red pepper flakes or include some hot giardiniera.
- If Italian salad dressing is not available, a mix of olive oil, vinegar, garlic powder, and Italian herbs can be substituted.
- Allowing the beef to naturally release pressure before quick releasing helps keep meat tender and juicy.
- Provolone cheese is optional but adds a creamy texture that complements the spicy beef well.
- Leftover beef can be stored in an airtight container refrigerated for up to 3 days or frozen for longer storage.
