Chicago-Style Italian Beef Sandwiches

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).

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Dairy Free

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 6 servings, beef broth, beef chuck roast, chopped giardiniera, contributed, cook 75 min, crusty sub sandwich rolls, dairy free, dried italian seasoning, easy, garlic, italian, Ivy Manning, main course, olive oil, pickled pepperoncini peppers, prep 15 min, pressure cook, salt and pepper, tomato paste, yellow onion

Prep Time

15 min

Cook Time

75 min

Servings

6 servings

Ingredients

2 1/2 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon garlic
Salt and pepper
1 1/2 cups beef broth
1 yellow onion
1/2 cup pickled pepperoncini peppers
3 cloves garlic
1 tablespoon tomato paste
2 teaspoons dried Italian seasoning
6 crusty sub sandwich rolls
1 cup chopped giardiniera

Instructions

Select Sauté and adjust to More/High heat. Brush the roast with the oil and sprinkle with the granulated garlic and a generous amount of salt and pepper. When the pot is hot, add the beef and cook until well browned all over, 8 minutes. Press Cancel.
Add the broth, onion, pepperoncini, garlic, tomato paste, and Italian seasoning to the pot and stir to combine. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 1 hour 20 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, let the pressure come down naturally, about 20 minutes. Transfer the roast to a cutting board and tent with foil. Select Sauté and adjust to More/High heat. Simmer the cooking liquid, uncovered, until reduced slightly, 10 minutes. Spoon off the liquid fat floating on top of the liquid and discard.
Thinly slice the roast with a sharp carving knife or slice the meat into thick slices and shred it with two forks (see headnote in recipe description). Mound the beef on the rolls, spoon some of the reduced cooking liquid over the top, and top with the giardiniera.

Notes

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