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.
Servings Prep Time
8servings 15minutes
Cook Time
65minutes
Servings Prep Time
8servings 15minutes
Cook Time
65minutes
Ingredients
  • 1/4cup olive oil
  • 1tbsp Italian seasoning
  • 1tsp garlic powder
  • 1tsp smoked paprika
  • 1/2tsp red pepper flakes
  • 1tsp salt
  • 1/2tsp ground black pepper
  • 1 green bell pepperseeded and sliced
  • 1 red bell pepperseeded and sliced
  • 1 yellow bell pepperseeded and sliced
  • 1 large yellow onionpeeled and sliced
  • 3lb boneless chuck roastquartered
  • 4cups beef broth
  • 1cup chopped jarred giardinieradrained
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.