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
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 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.
