Description

This Instant Pot Italian Beef Sandwich recipe delivers tender, flavorful shredded beef soaked in a zesty, herby broth, perfect for piling onto toasted French rolls with tangy giardiniera and optional melted provolone cheese. A classic Chicago-style sandwich made easy with pressure cooking for a delicious, hearty meal in under two hours.

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

Aromatics and Seasonings

1 medium onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes

Liquids and Add-ins

1 cup low sodium beef broth
½ cup Italian salad dressing
½ cup pepperoncini, sliced, plus 2 tablespoons of the brine

Sandwich Ingredients

6 French rolls or hoagie buns
1 cup giardiniera, drained and chopped
Provolone cheese, sliced (optional)

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Instructions

Season the Beef: Sprinkle the chuck roast pieces evenly with salt and black pepper to season thoroughly on all sides.
Sauté in Instant Pot: Set the Instant Pot to the sauté setting, add olive oil, and heat until shimmering. Brown the beef pieces, working in batches if needed, for 2-3 minutes per side until well browned. Remove the beef and set aside.
Cook the Aromatics: In the same pot, add the thinly sliced onion and cook until softened, about 5 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes, stirring frequently until fragrant, about 1 minute.
Add Liquids and Beef: Pour in the beef broth, Italian salad dressing, and pepperoncini brine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Return the browned beef pieces to the pot and add the sliced pepperoncini.
Pressure Cook: Close and secure the Instant Pot lid, ensuring the valve is set to sealing. Set to cook on high pressure for 60 minutes. After cooking, allow the pressure to naturally release for 10 minutes, then perform a quick release to release any remaining pressure.
Shred the Beef: Carefully remove the beef from the pot and shred it using two forks. Skim any excess fat from the cooking juices left in the pot.
Assemble the Sandwiches: Preheat the broiler in your oven. Slice open the rolls and place them cut side up on a baking sheet. Broil for 1-2 minutes until lightly toasted. If desired, add a slice of provolone cheese to each roll and broil until melted.
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 for a delicious, hearty sandwich experience.

Notes

For extra spice, add more red pepper flakes or hot pepperoncini.
Giardiniera can be found in most grocery stores or specialty Italian markets, or you can make your own.
Leftover sandwich meat can be refrigerated for up to 3 days or frozen for up to 3 months.
Beef broth can be substituted with beef stock or a homemade broth for deeper flavor.
Broiling times may vary — watch the bread carefully to prevent burning.

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Category: Sandwich
Method: Instant Pot
Cuisine: Italian-American