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 (about 140 g)
  • Pepperoncini icon
    Pepperoncini
    ½ cup (about 120 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Giardiniera icon
    Giardiniera
    1 cup (about 240 g)
  • Chuck roast icon
    Chuck roast
    1.135 kg (about ¾)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Garlic granules icon
    Garlic granules
    1 tsp (about 3.3 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Beef broth icon
    Beef broth
    1 ½ cups (about 360 g)
  • Tomato paste icon
    Tomato paste
    1 tbsp (about 16.5 g)
  • Italian herbs icon
    Italian herbs
    2 tsp (about 3.7 g)
  • Crusty sub sandwich rolls icon
    Crusty sub sandwich rolls
    6 (about 600 g)

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. Add beef broth, yellow onion, pepperoncini, garlic clove, tomato paste and italian herbs to the inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 1 hr 20 min
  10. Natural release - 20 min
  11. Transfer the roast to a cutting board and tent with foil
  12. Heat - Sauté, More
  13. Simmer until reduced - approx 10 min
  14. Spoon off the liquid fat floating on top of the liquid and discard
  15. Thinly slice the roast with a sharp carving knife or slice the meat into thick slices and shred it with two forks
  16. Place crusty sub sandwich rolls on the cutting board
  17. Cut lengthwise
  18. Mound the beef on the rolls and spoon some of the reduced cooking liquid over the top
  19. Top with giardiniera
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