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

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 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)

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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