Description
This Instant Pot Italian Beef Sandwich recipe offers tender, juicy shredded chuck roast infused with Italian herbs and tangy pepperoncini, served on toasted French rolls with giardiniera and optional provolone cheese. It’s a flavorful and savory meal perfect for a satisfying lunch or dinner with minimal hands-on cooking time.
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 Aromatics
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ½ cup sliced pepperoncini, plus 2 tablespoons of the brine
- 1 cup giardiniera, drained and chopped
Liquids and Condiments
- 1 cup low-sodium beef broth
- ½ cup Italian salad dressing
Bread and Cheese
- 6 French rolls or hoagie buns
- Provolone cheese slices (optional)
Instructions
- Sear Beef: Season the chuck roast pieces with salt and black pepper. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef on all sides until nicely seared. Remove the beef from the pot and set aside.
- Sauté Vegetables: Add the sliced onion to the Instant Pot and cook until it softens. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes, cooking briefly to release their aromas.
- Pressure Cook: Pour in the low-sodium beef broth, Italian salad dressing, and the 2 tablespoons of pepperoncini brine. Return the browned beef back into 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.
- Release Pressure and Shred Beef: After cooking, allow for a 10-minute natural pressure release, then carefully quick release any remaining pressure. Remove the beef from the pot and shred it using two forks. Skim any excess fat from the cooking liquid remaining in the pot.
- Toast Rolls: Preheat your oven broiler. Place the French rolls or hoagie buns under the broiler and toast until lightly browned. Optionally, add provolone cheese slices on top and broil briefly until melted.
- Assemble and Serve: Pile the shredded beef onto the toasted rolls, spoon some of the cooking juices over the meat, and top with chopped giardiniera. Serve immediately while warm for the best flavor.
Notes
- You can adjust the amount of red pepper flakes and pepperoncini to control the spiciness.
- Using the Instant Pot significantly reduces the cooking time compared to slow-cooking or oven methods.
- For a crispier sandwich, you can lightly toast the rolls before assembling.
- Provolone cheese adds a creamy and mild flavor but is optional based on your preference.
- Leftover shredded beef can be refrigerated for up to 3 days and reheated gently with some broth to keep it moist.
