Chi-Town Italian Beef and Peppers
By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone
Print Recipe
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.
Votes: 4
Rating: 4.75
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bell Pepper, Chuck Roast
Prep Time 15 minutes
Cook Time 65 minutes
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 seeded and sliced
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper seeded and sliced
  • 1 large yellow onion peeled and sliced
  • 3 lb boneless chuck roast quartered
  • 4 cups beef broth
  • 1 cup chopped jarred giardiniera drained
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bell Pepper, Chuck Roast
Prep Time 15 minutes
Cook Time 65 minutes
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 seeded and sliced
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper seeded and sliced
  • 1 large yellow onion peeled and sliced
  • 3 lb boneless chuck roast quartered
  • 4 cups beef broth
  • 1 cup chopped jarred giardiniera drained
Votes: 4
Rating: 4.75
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Using a slotted spoon, transfer meat and veggies to eight bowls, gluten-free buns, or lettuce wraps. Garnish with giardiniera and serve.
3 replies
  1. Geminicouture
    Geminicouture says:

    Made with white rice & my boyfriend & our kids loved it! Soo good, theyre already asking me to make more.

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