If you adore bold flavors and juicy, tender meat piled high on a crusty roll, then you are going to fall head over heels for this Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe. This dish transforms humble chuck roast into a mouthwatering feast that melts in your mouth, all while soaking up spicy, tangy, and savory notes from pepperoncini and zesty giardiniera. The Instant Pot makes it surprisingly easy and fast, turning a traditional slow-cook favorite into a weeknight winner without sacrificing any of that iconic Chicago-style charm.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step toward sandwich perfection. Each one plays a vital role—from the tender chuck roast that delivers rich, juicy flavors to the pepperoncini that add a lively tang and a touch of heat. The giardiniera provides a delightful crunch and vibrant color that contrast beautifully against the savory beef.
- 3 pounds chuck roast, trimmed and cut into 2-inch pieces: The star protein that becomes tender and flavorful when pressure-cooked.
- 1 teaspoon salt: Enhances overall taste and balances the spices perfectly.
- ½ teaspoon black pepper: Adds a subtle heat to complement the meat.
- 1 tablespoon olive oil: Essential for browning the beef and building flavor.
- 1 medium onion, thinly sliced: Provides natural sweetness and depth to the sauce.
- 3 cloves garlic, minced: Infuses an aromatic punch that wakes up the palate.
- 1 teaspoon dried oregano: Brings earthy, Mediterranean warmth.
- 1 teaspoon dried basil: Adds a hint of herbal brightness.
- ½ teaspoon red pepper flakes: Delivers a gentle, lingering heat.
- 1 cup low-sodium beef broth: Keeps the beef juicy and forms the base of the cooking liquid.
- ½ cup Italian salad dressing: Contributes tang, herbs, and acidity that tenderize the meat and brighten the sandwich.
- ½ cup sliced pepperoncini plus 2 tablespoons of the brine: Adds that signature peppery zip and complex tanginess essential to authentic flavor.
- 6 French rolls or hoagie buns: Sturdy enough to hold the juicy beef yet soft enough to soak up the savory juices.
- 1 cup giardiniera, drained and chopped: Offers a refreshing crunch and a colorful, spicy finish.
- Provolone cheese slices (optional): Melts beautifully over the beef for a creamy, cheesy layer.
How to Make Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe
Step 1: Sear the Beef to Lock in Juices
Start by seasoning your chuck roast pieces with salt and pepper. Using the Sauté function on your Instant Pot, heat the olive oil until shimmering and brown the beef on all sides. This step is crucial for developing deep, savory flavors that will make your sandwiches unforgettable. Once browned, set the beef aside so you can cook the vegetables next.
Step 2: Sauté Onions, Garlic, and Aromatic Herbs
In the same pot, add the sliced onions and cook until they become tender and fragrant. Stir in the minced garlic, oregano, basil, and red pepper flakes and let them toast just a bit to release their full flavor. This layer builds the aromatic heart of the cooking liquid that will infuse into the beef.
Step 3: Add Liquids, Pepperoncini, and Prepare to Pressure Cook
Pour in the beef broth, Italian salad dressing, and the pepperoncini brine. Return the browned beef to the pot and add the sliced pepperoncini on top. Seal the Instant Pot lid, ensuring the valve is set to “Sealing,” then cook on high pressure for 60 minutes. After cooking, allow a 10-minute natural pressure release followed by a quick release of any remaining pressure.
Step 4: Shred the Beef and Skim Excess Fat
Carefully remove the beef from the Instant Pot and shred it with two forks until tender and juicy. Meanwhile, skim off any excess fat from the cooking liquid to keep your sandwich rich but not greasy. The flavorful juices will be poured back over the shredded beef to keep it moist and delicious.
Step 5: Toast Rolls and Optional Cheese Melting
Preheat your broiler and toast the French rolls or hoagie buns until they gain a delicate golden crust. For an extra layer of indulgence, top each roll with a slice of provolone cheese under the broiler until melted and bubbly. This step adds a delightful creamy texture that complements the robust beef perfectly.
Step 6: Build Your Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe
Pile the tender shredded beef generously onto each toasted roll, spooning some of the cooking juices over the top for that luscious sip of flavor. Add a spoonful of crunchy, tangy giardiniera for that authentic finishing touch. Serve immediately for the ultimate experience.
How to Serve Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe
Garnishes
Fresh giardiniera is the classic garnish that brings bright acidity, spice, and crunch, perfectly balancing the richness of the beef. If you want to add even more zing, a few extra pepperoncini slices on top will amp up the tanginess. A sprinkle of fresh parsley or a drizzle of extra virgin olive oil can also brighten each bite beautifully.
Side Dishes
These sandwiches pair wonderfully with simple sides that don’t compete for attention. A crisp, lightly dressed green salad or roasted vegetables creates a refreshing counterpoint. For a heartier meal, crispy fries or crunchy pickles are traditional favorites that complement the savory, juicy nature of the sandwich.
Creative Ways to Present
For an impressive party platter, arrange the shredded beef and juices in a serving dish alongside the rolls and bowls of pepperoncini and giardiniera, letting your guests build their own sandwiches. You might also try stuffing the beef and toppings into pita pockets or topping flatbreads for a fun twist that brings this Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe into new delicious territory.
Make Ahead and Storage
Storing Leftovers
Your leftover beef can be stored in an airtight container in the refrigerator for up to 4 days. Keep the cooking juices separate, if possible, and add them when reheating to maintain juiciness and flavor.
Freezing
This dish freezes beautifully. Store shredded beef and juices together in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator for best results.
Reheating
Rewarm the beef gently in a saucepan over medium-low heat, adding reserved cooking juices or a splash of beef broth to prevent drying out. Alternatively, microwave in short bursts, stirring in between to evenly heat and keep the meat tender and moist.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for its balance of fat and connective tissue that breaks down into tender meat, brisket or even a bottom round roast can work. Just adjust cooking times as needed for tenderness.
Is it necessary to use giardiniera and pepperoncini?
Giardiniera and pepperoncini are traditional and add signature flavor and texture, but if you can’t find them, mild pickled jalapeños or banana peppers can be a good substitute. The brine is key for that tangy zing.
Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes, you can. Brown the beef and sauté the vegetables on the stovetop, then transfer everything to your slow cooker. Cook on low for 8 hours or until the beef is tender. Keep in mind the flavor profile might evolve slightly with the longer cooking time.
How spicy is this sandwich?
The sandwich has a moderate heat level due to red pepper flakes and pepperoncini. If you prefer milder sandwiches, reduce or omit the red pepper flakes. For more heat, add extra pepperoncini or a dash of hot sauce.
Can I prepare the sandwiches gluten-free?
Definitely! Just swap out the French rolls or hoagie buns for your favorite gluten-free bread or sturdy gluten-free rolls, and make sure your giardiniera and other ingredients are gluten-free certified.
Final Thoughts
This Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe is a celebration of hearty, tangy, and immensely satisfying flavors all in one perfect bite. Whether you’re cooking for a crowd or a cozy night at home, it’s guaranteed to bring smiles and requests for seconds. Give this recipe a try and discover just how easy it is to create a classic taste sensation with your Instant Pot.
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Instant Pot Italian Beef Sandwich with Pepperoncini and Giardiniera Recipe
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Description
This Italian Beef Sandwich recipe uses an Instant Pot to create tender, flavorful shredded beef infused with classic Italian seasonings. The beef is seared, pressure cooked with pepperoncini and Italian dressing, then piled high on toasted rolls and topped with giardiniera and optional provolone cheese for a delicious, easy-to-make sandwich perfect for gatherings or a hearty meal.
Ingredients
Beef and Seasoning
- 3 pounds chuck roast, trimmed and cut into 2-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Vegetables 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 Condiments
- 1 cup low-sodium beef broth
- ½ cup Italian salad dressing
- ½ cup sliced pepperoncini, plus 2 tablespoons of the brine
Sandwich Components
- 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 the Instant Pot to the ‘Sauté’ function and heat the olive oil. Brown the beef pieces on all sides to develop a rich crust, then remove and set aside.
- Sauté Vegetables: Add the sliced onion to the Instant Pot and cook until softened, about 3-5 minutes. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes, allowing the spices to toast slightly for enhanced flavor.
- Pressure Cook: Pour in the low-sodium beef broth, Italian salad dressing, and 2 tablespoons of the pepperoncini brine. Return the browned beef to the pot and add the sliced pepperoncini on top. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 60 minutes. After cooking, allow a natural pressure release for 10 minutes before performing a quick release of any remaining pressure.
- Shred Beef: Carefully remove the beef from the Instant Pot and shred using two forks until tender and pull-apart. Skim off any excess fat from the cooking liquid left in the pot.
- Toast Rolls: Preheat your broiler. Place the French rolls or hoagie buns on a baking sheet and broil until lightly toasted, about 1-2 minutes per side. Optionally, add provolone cheese slices on the rolls and broil until the cheese melts.
- Assemble and Serve: Pile the shredded beef generously onto each toasted roll. Spoon some of the flavorful cooking juices over the beef, then top with chopped giardiniera for a spicy, tangy finish. Serve the sandwiches immediately for best taste.
Notes
- For more heat, add extra pepperoncini or red pepper flakes to taste.
- Using low-sodium beef broth helps control salt level, but adjust seasoning after cooking if needed.
- Giardiniera can be found in most grocery stores or Italian markets; it adds a nice acidic crunch to the sandwich.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Provolone cheese is optional but recommended for a creamy, melty addition.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Sandwich
- Method: Instant Pot
- Cuisine: Italian-American
