Italian Beef Sandwiches

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 vegetables 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.

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media.

Pantry Staples: olive oil, Italian seasoning, hot sauce, garlic salt, ground black pepper, beef broth Hands-On Time: 15 minutes

Cuisine

American, Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

30 min

Cook Time

65 min

Servings

8 servings

Ingredients

1/4 cup olive oil
1 tbsp Italian seasoning
2 tsp hot sauce
1 tsp garlic salt
1/2 tsp ground black pepper
3 medium bell peppers
1 large yellow onion
1 boneless chuck roast
4 cups beef broth
8 hoagie rolls
1 cup chopped jarred giardiniera

Instructions

In a large bowl, combine oil, Italian seasoning, hot sauce, garlic salt, and black pepper. Add bell peppers, onion, and roast and toss. Refrigerate covered at least 30 minutes or up to overnight.
Press the Sauté button on the Instant Pot® and add meat, vegetables, and marinade. Sear meat 5 minutes, making sure to brown each side. Add broth. Press the Cancel button. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 60 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Strain all but 1/4 cup liquid from pot. Set strained liquid aside for dipping.
Transfer meat to a cutting board. Let meat rest 5 minutes, then thinly slice roast and add back to pot with vegetables and remaining pot liquid to moisten meat.
Using a slotted spoon, transfer meat to rolls, garnish with giardiniera, and serve with dipping liquid.

Notes