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Instant Pot Italian Beef Sandwiches

Instant Pot Italian Beef Sandwiches in Just 30 Minutes

Delicious Instant Pot Italian Beef Sandwiches bring the taste of Chicago home, perfect for busy weeknights and satisfying cravings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 3 lbs Beef Chuck Roast Brisket or shoulder also works.
  • 1 tbsp Kosher Salt Adjust to taste.
  • 1 tbsp Freshly Ground Black Pepper Adjust to taste.
  • 2 tbsp Olive Oil Can be swapped with vegetable oil.
  • 1 medium Yellow Onion Substitute with white or red onion if desired.
  • 1 medium Green Bell Pepper Any color bell pepper can be used.
  • 4 cloves Garlic Fresh is best; powdered garlic can substitute.
  • 1 cup Whole Pepperoncini Peppers Adjust based on spice preference.
  • 1/2 cup Pepperoncini Juice Vinegar or lemon juice are alternatives.
  • 2 tbsp Worcestershire Sauce Soy sauce can work as well.
  • 2 cups Beef Broth Vegetable broth is a lighter option.
For the Sandwich Assembly
  • 4 hoagie rolls Hoagie Rolls Italian bread or sub rolls can be used.
  • 4 tbsp Salted Butter Unsalted butter is a substitute.
  • 2 cloves Grated Garlic Garlic powder can be used in a hurry.
  • 8 slices Provolone Cheese Mozzarella or cheddar can substitute.
  • 1 cup Giardiniera Swap with favorite pickled vegetables.
  • 1/2 cup Hot Banana Peppers Jalapeños can be replaced or omitted.

Equipment

  • Instant Pot
  • Oven
  • saucepan

Method
 

Cooking Steps
  1. Season the beef chuck roast generously with kosher salt and black pepper. Set your Instant Pot to 'sauté' mode, add olive oil, and sear the roast for 4-5 minutes on each side until golden-brown.
  2. Once browned, add the onion, bell pepper, garlic, pepperoncini peppers, pepperoncini juice, Worcestershire sauce, and beef broth to the pot. Secure the lid and set to high pressure for 1 hour.
  3. After cooking, let the pressure release naturally for a few minutes. Remove the beef and shred it with two forks, returning it to the pot to soak up juices while reserving 1-2 cups of broth for dipping.
  4. Preheat your oven to 450°F (232°C).
  5. Melt salted butter in a saucepan, adding grated garlic until fragrant. Stir gently, ensuring the garlic does not burn.
  6. Slice hoagie rolls and layer on shredded beef, provolone cheese, and giardiniera. Brush tops with garlic butter.
  7. Place sandwiches on a baking sheet and bake for 7-8 minutes or until golden brown and cheese is melted.
  8. Garnish with additional hot banana peppers and serve with reserved broth for dipping.

Nutrition

Serving: 1sandwichCalories: 510kcalCarbohydrates: 32gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for best results.

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