Instant Pot Chicago-Style Italian Beef Sandwiches

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recipe by Ivy Manning

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    612
based on 1 ratings

These Italian-American sandwiches are stacked high with sliced beef, pepperoncini-spiked jus, and giardiniera pickles, so you’ll need sturdy rolls to hold in all the goodness. Delis in Chicago use a spiral meat slicer to get wafer-thin slices of meat. At home, you can either slice the roast with a sharp carving knife into thin slices (best with bottom or rump roast) or shred the meat with two forks (if using chuck roast). The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Inspired by: https://recipes.instantpot.com/recipe/chicago-style-italian-beef-sandwiches/

recipe updated Mar 19, 2020

Ingredients

  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Pepperoncini icon
    Pepperoncini
    about ½ cup (120g)
  • Garlic clove icon
    Garlic clove
    3
  • Giardiniera icon
    Giardiniera
    1 cup (240g)
  • Chuck roast icon
    Chuck roast
    ¾
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Garlic granules icon
    Garlic granules
    1 tsp (3g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Beef broth icon
    Beef broth
    1.5 cups (360g)
  • Tomato paste icon
    Tomato paste
    1 tbsp (16g)
  • Italian herbs icon
    Italian herbs
    2 tsp (4g)
  • Crusty sub sandwich rolls icon
    Crusty sub sandwich rolls
    x 6 (about 600g)

Tools

  • kCook icon Instant Pot
  • kCook icon Cutting board
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, More
  2. Place chuck roast on a clean cutting board
  3. Brush with olive oil
  4. Season with garlic granules and salt & pepper
  5. Transfer beef to inner pot
  6. Cook until browned - 8 min
  7. Cancel - Sauté
  8. Then add beef broth, yellow onion, pepperoncini, garlic clove, tomato paste and italian herbs to the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 1 hr 20 min
  11. Cancel - Keep warm
  12. Natural release - 20 min
  13. Transfer the roast to a cutting board and tent with foil
  14. Heat - Sauté, More
  15. Simmer until reduced - approx 10 min
  16. Spoon off the liquid fat floating on top of the liquid and discard
  17. Thinly slice the roast with a sharp carving knife or slice the meat into thick slices and shred it with two forks
  18. Place crusty sub sandwich rolls on the cutting board
  19. Cut lengthwise
  20. Mound the beef on the rolls and spoon some of the reduced cooking liquid over the top
  21. Top with giardiniera
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