Chi-Town Italian Beef and Peppers

You don’t have to travel to Chicago to enjoy one of the city’s original recipes with thin slices of beef, slivered peppers, and chopped pickled veggies known as giardiniera. The bread of this sandwich is usually “wet,” meaning that it has been dipped in au jus, or “gravy,” as the locals call it, which is the liquid that the meat and peppers were cooked in.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

1-2 hours, 8 servings, beef broth, boneless chuck roast, chopped jarred giardiniera, contributed, cook 65 min, easy, garlic powder, gluten free, green bell pepper, ground black pepper, italian seasoning, large yellow onion, main course, Michelle Fagone, modern, olive oil, prep 15 min, pressure cook, red bell pepper, red pepper flakes, salt, sauté, smoked paprika, yellow bell pepper

Prep Time

15 min

Cook Time

65 min

Servings

8 servings

Ingredients

1/4 cup olive oil
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground black pepper
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large yellow onion
3 lb boneless chuck roast
4 cups beef broth
1 cup chopped jarred giardiniera

Instructions

In a large bowl, combine oil, Italian seasoning, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper. Add sliced bell peppers, onion, and quartered roast and toss. Refrigerate roast covered at least 30 minutes or up to overnight.
Press the Sauté button on the Instant Pot® and add in meat, veggies, and marinade. Sear meat 5 minutes, making sure to brown each side. Add beef broth. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 60 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Strain all but 1/4 cup of liquid from pot. Set strained liquid aside.
Transfer meat to a cutting board. Let meat rest 5 minutes, then thinly slice and add back to pot with veggies and liquid to moisten meat.
Using a slotted spoon, transfer meat and veggies to eight bowls, gluten-free buns, or lettuce wraps. Garnish with giardiniera and serve.