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This Instant Pot Italian Beef Sandwich is a game-changer! Juicy beef, infused with herbs and spices, pairs perfectly with the tangy kick of pepperoncini. When you layer it on a toasted roll with giardiniera, you get a sandwich that’s bursting with bold, comforting flavors.
Instant Pot Italian Beef Sandwich
You’ve got to try my Instant Pot Italian Beef Sandwich! The moment you bite into the tender chuck roast, you’ll be hit with a burst of flavors from the garlic, oregano, and a touch of red pepper flakes. The beef soaks up all the zesty goodness from the pepperoncini and Italian dressing, creating a juicy, flavorful filling that’s simply irresistible.
What makes this recipe a true winner is how easily it all comes together in the Instant Pot. While the beef cooks to perfection, you can prep your toppings and get ready to build a sandwich that’s sure to impress. Piled high on a toasted roll with giardiniera, each bite is a delightful mix of savory, tangy, and spicy, making this sandwich a guaranteed crowd-pleaser.
Ingredients You’ll Need
- Chuck roast: You’ll need about 3 pounds. You can use brisket or rump roast as a substitute.
- Salt and black pepper: Season to taste.
- Olive oil: For browning the beef. You can use vegetable oil if you prefer.
- Onion: White or yellow onion are fine.
- Garlic: Lots of fresh garlic.
- Dried oregano and basil: Bring a classic Italian herb profile to the beef. You can also use Italian Seasoning if you prefer.
- Red pepper flakes: For a little bit of heat.
- Beef broth: Opt for a low sodium broth if possible.
- Italian salad dressing: You can use store bought or make your own.
- Pepperoncini and brine: Banana peppers can be used as a substitute.
- French rolls or hoagie buns: Or you can even use a baguette and cut it into sandwich size pieces.
- Giardiniera: This is an Italian relish made from pickled vegetables in vinegar or oil. Usually it includes a mix of cauliflower, carrots, bell peppers, celery and olives, chopped into bite-sized pieces.
- Provolone cheese (optional): Mozzarella or Swiss cheese can also work.
Start by sprinkling the chuck roast evenly with salt and pepper. Set your Instant Pot to the sauté setting and add olive oil. Once the oil is hot, brown the beef pieces on all sides, about 2-3 minutes per side. Remove the beef and set it aside. You’ll have to do this in batches, son don’t overcrowd the beef otherwise it will start to boil instead of searing nicely.
In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic, oregano, basil, and red pepper flakes, stirring until fragrant, about 1 minute.
Pour in the beef broth, Italian salad dressing, and pepperoncini brine. Stir well to loosen any browned bits from the bottom of the pot. Return the browned beef to the pot and add the pepperoncini.
Secure the lid of the Instant Pot, making sure the valve is in the sealing position. Set it on high pressure for 60 minutes. After the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure.
Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the juices in the pot to keep it flavorful but not greasy.
Preheat your broiler. Open the rolls and lay them cut side up on a baking sheet. Broil for 1-2 minutes or until lightly toasted. Pile the shredded beef onto the toasted rolls, spoon some of the cooking juices over the meat, and top with giardiniera. If you like, add a slice of provolone cheese to each roll and melt under the broiler.
How To Serve
Serve this Italian Beef Sandwich with a variety of delicious sides to make a complete meal. Don’t forget to spoon some of the cooking juices over the meat and offer a little extra for dipping the sandwich. Here are some ideas:
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can definitely make this ahead of time. Cook the beef as instructed, then store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat the beef in its juices and assemble the sandwiches as described.
What can I use instead of an Instant Pot?
If you don’t have an Instant Pot, you can use a slow cooker. Brown the beef and sauté the onions and spices in a pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
What type of rolls work best for this sandwich?
I recommend using French rolls or hoagie buns because they hold up well to the juicy beef and toppings. If you prefer, you can also use ciabatta rolls or sturdy sandwich rolls that won’t get too soggy.
Expert Tips
- Sear the Beef: Always brown the beef on all sides for lots of extra flavor.
- Deglaze the Pot: Make sure to stir and scrape the bottom of the pot after adding the liquids to incorporate all those flavorful browned bits.
- Natural Release: Allow the Instant Pot to naturally release pressure for at least 10 minutes.
- Skim the Fat: Skim off excess fat from the cooking juices to keep the sandwich from being too greasy.
- Toast the Rolls: Toast the rolls under the broiler for a minute or two for a perfect crunchy exterior that holds up to the juicy beef.
Storage
To store any leftover Italian Beef, let it cool completely, then place it in an airtight container with some of the cooking juices. It will keep in the fridge for up to 3 days. You can also freeze the beef and juices for up to 3 months; just thaw in the fridge overnight before reheating.
More Delicious Sandwiches
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Italian Beef Sandwich (Instant Pot)
This Italian Beef Sandwich features tender chuck roast cooked in a flavorful blend of garlic, oregano, and pepperoncini, all made effortlessly in the Instant Pot. Piled high on a toasted roll with giardiniera, it’s a mouthwatering sandwich perfect for any meal.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Sprinkle the chuck roast evenly with salt and pepper.
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Set the Instant Pot to the sauté setting and add olive oil. Once hot, brown the beef pieces on all sides, about 2-3 minutes per side. Remove and set aside.
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In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic, oregano, basil, and red pepper flakes, stirring until fragrant, about 1 minute.
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Pour in the beef broth, Italian salad dressing, and pepperoncini brine. Stir to loosen any browned bits from the bottom of the pot. Return the browned beef to the pot and add the pepperoncini.
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Secure the lid of the Instant Pot, making sure the valve is in the sealing position. Set on high pressure for 60 minutes. After the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure.
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Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the juices in the pot.
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Preheat the broiler. Open the rolls and lay them cut side up on a baking sheet. Broil for 1-2 minutes or until lightly toasted. Optional: add a slice of provolone cheese to each roll and melt under the broiler.
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Pile the shredded beef onto the toasted rolls, spoon some of the cooking juices over the meat, and top with giardiniera. Serve immediately.
Notes
- Use low-sodium beef broth to control the saltiness.
- For a milder sandwich, reduce or omit the red pepper flakes.
- Add a slice of provolone cheese to each roll before toasting.
- If the beef is too fatty, skim off excess fat from the cooking juices before serving.
- Substitute banana peppers for pepperoncini if you prefer a milder taste.
Nutrition Information
Serving: 1servingCalories: 778kcal (39%)Carbohydrates: 72g (24%)Protein: 53g (106%)Fat: 41g (63%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 156mg (52%)Sodium: 3948mg (172%)Potassium: 906mg (26%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 122IU (2%)Vitamin C: 14mg (17%)Calcium: 64mg (6%)Iron: 16mg (89%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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