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

Scale

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)

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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