Instant Pot Italian Beef Sandwiches with Pepperoncini and Giardiniera Recipe
If you’re craving something hearty, bursting with bold flavors, and incredibly satisfying, you have to try this Instant Pot Italian Beef Sandwiches with Pepperoncini and Giardiniera Recipe. This dish is a magical combination of tender, slow-cooked chuck roast infused with zesty pepperoncini and vibrant giardiniera, all nestled in perfectly toasted rolls. The Instant Pot does all the heavy lifting, making it easy to whip up this classic sandwich any night of the week. It’s a flavor-packed experience that will have you coming back for seconds, and maybe even thirds!
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simpler than you think, yet each element plays an essential role in building layers of taste, texture, and color. From the savory chuck roast to the tangy pepperoncini and crunchy giardiniera, every bite delivers something memorable.
- 3 pounds chuck roast, trimmed and cut into 2-inch pieces: This cut is perfect for slow cooking, becoming tender and juicy in the Instant Pot.
- 1 teaspoon salt: Enhances all the natural flavors of the beef and seasonings.
- ½ teaspoon black pepper: Adds a mild heat and depth without overpowering the dish.
- 1 tablespoon olive oil: Ideal for searing the beef to lock in flavor.
- 1 medium onion, thinly sliced: Provides sweetness and softness, balancing the acidity from the peppers.
- 3 cloves garlic, minced: Brings aromatic warmth and depth.
- 1 teaspoon dried oregano: Infuses the beef with a classic Italian herb flavor.
- 1 teaspoon dried basil: Adds fragrant, slightly sweet notes essential to Italian dishes.
- ½ teaspoon red pepper flakes: Gives just a hint of heat to brighten the flavors.
- 1 cup low-sodium beef broth: Keeps the beef moist and creates a rich cooking liquid.
- ½ cup Italian salad dressing: A surprising but fantastic addition for acidity and herbs.
- ½ cup sliced pepperoncini, plus 2 tablespoons of the brine: This brings the signature tang and subtle spice that make these sandwiches unforgettable.
- 6 French rolls or hoagie buns: Soft yet sturdy enough to hold all that juicy beef.
- 1 cup giardiniera, drained and chopped: Adds a crunchy, pickled contrast that wakes up each bite.
- Provolone cheese slices (optional): Melts beautifully for a creamy, rich addition if you like.
How to Make Instant Pot Italian Beef Sandwiches with Pepperoncini and Giardiniera Recipe
Step 1: Sear the Beef
First things first, season your chuck roast pieces with salt and pepper generously. Then, set your Instant Pot to the “Sauté” function, add olive oil, and sear the beef on all sides until it develops a beautiful brown crust. This step is crucial because it locks in the meat’s juices and builds a deep, savory base flavor that you’ll taste in every bite.
Step 2: Sauté the Vegetables and Herbs
After removing the browned beef, toss in your sliced onions into the same pot. Cook until softened and translucent, soaking up the delicious beef bits left behind. Then stir in minced garlic, oregano, basil, and red pepper flakes. This aromatic blend fills the kitchen with an irresistible scent and sets the stage for the tender beef to shine.
Step 3: Pressure Cook Everything Together
Now it’s time to add the liquids and tangy ingredients. Pour in the beef broth, Italian salad dressing, and the pepperoncini brine—the magic touch that’ll make these sandwiches stand out. Return the beef to the pot along with the sliced pepperoncini itself. Secure your lid, ensure the valve is set to “Sealing,” and cook on high pressure for 60 minutes. Once it’s done, allow a 10-minute natural pressure release before quickly venting any leftover steam. Your kitchen will now smell like a vibrant Italian eatery!
Step 4: Shred the Beef and Prepare the Rolls
Carefully remove the beef with tongs, then shred it using two forks until tender and juicy. Don’t forget to skim excess fat from the remaining cooking liquid to keep your sandwiches luscious but not greasy. Meanwhile, place your rolls under the broiler until they’re lightly toasted—this adds a lovely crunch and keeps them from becoming soggy. If you’re in the mood, melt provolone slices on top of each roll just before assembling.
Step 5: Assemble Your Sandwiches
To build, pile generous amounts of shredded beef onto each toasted roll. Ladle some of the flavorful cooking juices over the beef for extra moisture and zest. Finally, crown each sandwich with a hearty spoonful of chopped giardiniera—it adds the perfect crunchy, tangy punch that balances out the rich meat. Serve immediately, while everything is warm and inviting.
How to Serve Instant Pot Italian Beef Sandwiches with Pepperoncini and Giardiniera Recipe
Garnishes
To elevate your sandwiches, consider adding extra sliced pepperoncini for a kick or a sprinkle of freshly chopped parsley for color and freshness. If you love a cheesy finish, an extra slice of provolone melted on top never disappoints.
Side Dishes
Classic pairings like crispy French fries or homemade potato chips go wonderfully with these sandwiches. For a lighter option, a crisp green salad with a zesty vinaigrette contrasts beautifully with the rich beef. Pickled vegetables or a simple coleslaw also balance every bite with refreshing crunch.
Creative Ways to Present
Try serving these sandwiches open-faced on a rustic wooden board, drizzled with some of the cooking juices on the side for dipping. Or turn them into sliders for a fun party appetizer. Wrapping them in parchment paper and serving in a basket adds a cozy, deli-style vibe perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
You can store any leftover beef and juices in an airtight container in the refrigerator for up to four days. Keep the rolls separate if possible to prevent them from becoming soggy, and add the giardiniera fresh when you’re ready to eat.
Freezing
This Instant Pot Italian Beef Sandwiches with Pepperoncini and Giardiniera Recipe is freezer-friendly! Store shredded beef and cooking liquid in a freezer-safe container for up to three months. Thaw overnight in the fridge and reheat gently for a quick meal anytime.
Reheating
To reheat, warm the beef mixture in a saucepan over low heat, adding a splash of broth or water if it feels too thick. Toast the rolls fresh, then assemble your sandwich as usual. This method keeps the beef moist and flavorful just like the first day.
FAQs
Can I use a different cut of beef?
Absolutely! While chuck roast is ideal for tenderness, you can use brisket or a beef shoulder roast, which will also become tender and flavorful with pressure cooking. Just ensure to adjust cooking time slightly if needed.
What if I don’t have giardiniera?
If giardiniera isn’t available, you can substitute with a mix of chopped pickled vegetables like carrots, celery, olives, and cauliflower. Adding a splash of pepperoncini brine will help imitate the iconic tang.
Is it necessary to use the pepperoncini brine?
The brine adds a unique depth of acidity and mild heat that’s key to the sandwich’s signature flavor. If you skip it, the sandwiches will still be delicious but might miss that zesty edge.
Can I make this recipe without an Instant Pot?
Definitely! You can slow-cook the beef in a crockpot for 6-8 hours on low or braise in a Dutch oven in the oven at 325°F until tender. The flavors will be just as incredible, just allow more time.
How spicy is this sandwich?
This sandwich has a gentle heat from the red pepper flakes and pepperoncini, but it’s never overwhelming. You can adjust the red pepper flakes to your preferred spice level or omit them for a milder flavor.
Final Thoughts
There’s something truly special about a sandwich that’s deeply comforting and packed with vibrant flavor, and this Instant Pot Italian Beef Sandwiches with Pepperoncini and Giardiniera Recipe delivers just that. Easy to prepare, wonderfully versatile, and absolutely delicious, it’s a recipe you’ll want to bookmark and make again and again. Trust me, once you try it, it might just become your new favorite go-to meal to impress family and friends!
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Instant Pot Italian Beef Sandwiches 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 herbs and spices. The beef is quickly seared, then pressure cooked with pepperoncini and Italian dressing for a rich, tangy sauce. Served piled high on toasted French rolls and topped with spicy giardiniera and optional melted provolone cheese, these sandwiches are perfect for an easy, delicious 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 Herbs
- 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 sliced pepperoncini, plus 2 tablespoons of the brine
For Serving
- 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 your Instant Pot to the “Sauté” mode and heat the olive oil. Brown the beef on all sides to develop a deep, rich crust. Once browned, remove the beef from the pot and set it aside.
- Sauté Vegetables: Into the same pot, add the thinly sliced onions. Cook until they soften and become translucent, about 3-5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes, cooking briefly until fragrant.
- Pressure Cook: Pour in the low-sodium beef broth, Italian salad dressing, and the brine from the pepperoncini. Return the browned beef pieces to the pot and add the sliced pepperoncini. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 60 minutes. After the cooking time completes, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Shred Beef: Carefully remove the beef pieces from the pot and shred them using two forks. Skim off any excess fat from the cooking liquid remaining in the pot to keep the sauce flavorful but not greasy.
- Toast Rolls: Preheat your oven broiler. Place the French rolls or hoagie buns under the broiler until they are lightly toasted. If desired, add provolone cheese slices on top of the rolls and broil just until the cheese melts.
- Assemble and Serve: Pile the shredded beef generously onto each toasted roll. Spoon some of the cooking juices over the beef for extra moisture and flavor. Top with chopped giardiniera to add a spicy, tangy crunch. Serve the sandwiches immediately while warm and juicy.
Notes
- For extra flavor, allow the beef to marinate with the Italian dressing and spices for a few hours before cooking.
- Adjust red pepper flakes and giardiniera amounts to control the spice level.
- Using low-sodium beef broth helps keep the saltiness balanced since pepperoncini and salad dressing can be salty.
- Provolone cheese is optional but adds a nice creamy texture when melted.
- Leftover shredded beef can be stored in the refrigerator for up to 4 days and reheated for sandwiches or pasta dishes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Sandwich
- Method: Instant Pot
- Cuisine: Italian-American
