Description

This Italian Beef Sandwich recipe uses an Instant Pot to tenderize and infuse rich flavors into chuck roast, making a juicy, flavorful filling perfect for French rolls or hoagie buns. Enhanced with Italian seasonings, pepperoncini, and topped with tangy giardiniera and optional provolone cheese, these sandwiches bring a classic Chicago-style deli favorite to your home kitchen quickly and easily.

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

Aromatics and Spices

1 medium onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes

Liquids and Pickled Ingredients

1 cup low-sodium beef broth
½ cup Italian salad dressing
½ cup sliced pepperoncini
2 tablespoons pepperoncini brine

For Assembling

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 evenly with salt and black pepper. Set your Instant Pot to the ‘Sauté’ function, add olive oil, and brown the beef pieces on all sides until nicely seared. This step locks in flavor. Remove beef and set aside.
Sauté Vegetables: Add the thinly sliced onion to the pot, cooking until softened and translucent. Stir in minced garlic along with dried oregano, dried basil, and red pepper flakes to build a fragrant base.
Pressure Cook: Pour in the low-sodium beef broth, Italian salad dressing, and the pepperoncini brine to deglaze the pot. Return the seared beef pieces to the pot and add the sliced pepperoncini. Secure the Instant Pot lid, set the valve to ‘Sealing’, and cook on high pressure for 60 minutes. After cooking, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
Shred Beef: Remove the cooked beef and shred it with two forks until tender and pulled apart. Meanwhile, skim off any excess fat from the cooking liquid left in the pot to keep the sandwich juicy but not greasy.
Toast Rolls: Preheat your oven broiler. Place the French rolls or hoagie buns under the broiler until lightly toasted for a crisp texture. Optionally, add slices of provolone cheese to the rolls and broil further just until melted.
Assemble and Serve: Pile the shredded beef generously onto the toasted rolls. Spoon over some of the cooking juices for extra moisture and flavor. Top with chopped giardiniera for a spicy, tangy crunch. Serve immediately and enjoy a classic Italian Beef Sandwich experience.

Notes

If you prefer a spicier sandwich, increase the amount of red pepper flakes or add more pepperoncini.
Using low-sodium beef broth helps control saltiness, as the brine and salad dressing add extra flavor.
For a cheesier option, besides provolone, you can also experiment with mozzarella or pepper jack.
Leftover sandwiches can be reheated wrapped in foil in the oven to keep them moist.
Giardiniera can usually be found in the refrigerated section or specialty Italian aisles at grocery stores.