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Instant Pot Italian Beef Sandwiches Recipe

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These Instant Pot Italian Beef Sandwiches are a flavorful and hearty meal perfect for game day or a casual dinner. Tender beef chuck roast is slow-cooked with pepperoncini peppers, garlic, and bell peppers to infuse rich, tangy flavors, then piled high on toasted hoagie rolls with melted provolone cheese and spicy giardiniera. The sandwiches are finished with garlic butter and served with a savory jus for dipping, making them an irresistible crowd-pleaser.

Ingredients

Italian Beef:

  • 3 lbs beef chuck roast
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 1 green bell pepper, sliced
  • 6 cloves garlic, minced
  • 8 whole pepperoncini peppers
  • 1/2 cup pepperoncini juice
  • 2 tablespoons soy sauce
  • 1 cup beef broth

Sandwiches:

  • 6 hoagie rolls
  • 4 tablespoons salted butter
  • 2 garlic cloves, grated
  • 8 slices provolone cheese (cut in half)
  • 1/2 cup giardiniera, chopped
  • 1/4 cup hot banana peppers

Instructions

  1. Season and Sear the Beef: Season both sides of the beef chuck roast liberally with kosher salt and freshly ground black pepper. Set the Instant Pot to ‘saute’ mode on high and add the olive oil. Once the oil is hot and shimmering, place the beef in the pot and sear until golden brown on both sides, about 4-5 minutes per side. This step locks in flavor and creates a lovely crust on the meat.
  2. Add Ingredients and Pressure Cook: After browning, add the sliced yellow onion, green bell pepper, minced garlic, whole pepperoncini peppers, pepperoncini juice, soy sauce, and beef broth to the Instant Pot with the beef. Seal the lid and set the Instant Pot to ‘manual’ high-pressure cooking for 1 hour. Allow the pressure to release naturally to keep the meat tender and juicy.
  3. Shred Meat and Reserve Jus: Carefully open the lid and transfer the beef to a cutting board. Reserve 1-2 cups of the cooking liquid for dipping. Shred the beef using two forks, season to taste with salt and pepper, and return it to the juices in the pot to keep the flavors melding.
  4. Prepare Garlic Butter: Preheat the oven to 450°F (232°C). In a small saucepan, melt the salted butter over low heat and simmer with the grated garlic until the garlic softens and loses its raw edge. This garlic butter will add richness and an aromatic punch to the sandwiches.
  5. Assemble the Sandwiches: Slice the hoagie rolls if not pre-sliced. Layer shredded beef, halved provolone slices, and chopped giardiniera inside each roll. Brush the tops and sides of the sandwiches generously with the prepared garlic butter to ensure a golden, flavorful crust.
  6. Bake the Sandwiches: Place the assembled sandwiches on a baking sheet and bake in the preheated oven for 7-8 minutes or until the rolls are golden brown and the provolone cheese has melted beautifully.
  7. Finish and Serve: Remove the sandwiches from the oven, top each with hot banana peppers for a spicy kick, and serve immediately with the reserved beef jus on the side for dipping. Enjoy your delicious, hearty Italian beef sandwiches!

Notes

  • Make sure to allow the Instant Pot to naturally release pressure for the best tenderness.
  • If you prefer spicier sandwiches, increase the amount of hot banana peppers or add extra giardiniera.
  • Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Use a good-quality hoagie roll for best texture and flavor.
  • You can substitute provolone cheese with mozzarella or fontina for a different but delicious twist.

Find it online: http://bitezly.com/instant-pot-italian-beef-sandwiches-recipe/