Chicago-Style Italian Beef Sandwiches
By :Instant Pot Italian by Ivy Manning
Print Recipe
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).
Votes: 1
Rating: 4
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Beef Chuck, Broth, Onion
Prep Time 15 minutes
Cook Time 75 minutes
Servings
6 servings
Ingredients
  • 2 1/2 pounds beef chuck roast well-marbled bottom round roast, or rump roast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic granulated
  • Salt and pepper
  • 1 1/2 cups beef broth homemade or low-sodium store-bought
  • 1 yellow onion halved lengthwise and sliced through the root end
  • 1/2 cup pickled pepperoncini peppers sliced
  • 3 cloves garlic thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried Italian seasoning
  • 6 crusty sub sandwich rolls split lengthwise
  • 1 cup chopped giardiniera or other Italian pickled vegetables, homemade or store-bought
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Beef Chuck, Broth, Onion
Prep Time 15 minutes
Cook Time 75 minutes
Servings
6 servings
Ingredients
  • 2 1/2 pounds beef chuck roast well-marbled bottom round roast, or rump roast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic granulated
  • Salt and pepper
  • 1 1/2 cups beef broth homemade or low-sodium store-bought
  • 1 yellow onion halved lengthwise and sliced through the root end
  • 1/2 cup pickled pepperoncini peppers sliced
  • 3 cloves garlic thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried Italian seasoning
  • 6 crusty sub sandwich rolls split lengthwise
  • 1 cup chopped giardiniera or other Italian pickled vegetables, homemade or store-bought
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

22 replies
  1. IngridH
    IngridH says:

    We loved it! Next time I will double the Peperoncino in the pot to make it zestier. Thanks for posting this recipe!

  2. MissyShell
    MissyShell says:

    We’re a bland type of family so only used the pepperonchini peppers. Followed the exact directions & came out perfect!!

  3. Bnichols
    Bnichols says:

    Second time using my Instant Pot. It was fabulous. I had to shred it, as it was falling apart.

  4. Ed Kraszewski
    Ed Kraszewski says:

    No salad peppers (pepperoncini) in REAL CHICAGO Italian Beef. I am from Chicago. Nobody makes it that way.

  5. Sammie2019
    Sammie2019 says:

    Came out great but i did tweak my seasoning a little bit this is the first recipie i made in the instant pot and im in love

  6. Yes_jyj@yahoo.com
    Yes_jyj@yahoo.com says:

    I follwed this recipe exactly how it was written and I found this recipe to be super bland. I was not impressed at all. It needed more flavor, pretty dissapointing.

  7. reeskylr
    reeskylr says:

    An hour and 20 seems like a long time in a instant pot. Anyway our family came from Chicago area too. No tomato sauce. Beef boullion with alot of italian seasoning. I used garlic powder, salt and pepper, onion powder and seared both sides. Added beef stock and scraped bottom. Tossed in a whole
    garlic chopped onion slices then meat. I used top round roast. Set 25 min pressure cook. It sat for 10 min and I released pressure. Removed meat, cut and let it pressure cook another 10. Worked for me.

  8. Karla Sheeley
    Karla Sheeley says:

    I got my instant pot duo yesterday. I was really excited and did this recipe for dinner last night. I did something wrong, but don’t know what exactly. All the liquid cooked out and the instant pot flashed the burn notification to me, so I released pressure and took it out. It was fully cooked, and beef wasn’t burned, but no liquid left and on bottom and pepperoncinis were burnt to bottom. I followed recipe, so not sure what happened. Any suggestions would be welcomed and appreciated.

  9. Ivy Manning
    Ivy Manning says:

    Karla Sheeley,

    It sounds like the rubber gasket in the lid might not have been seated correctly. Was there any steam coming out of the pot while it was cooking? If the pot was set up correctly, there should be lots of liquid remaining after the cooking as pressure cookers are a sealed system with no evaporation. Make sure the rubber ring is set in the lid securely before locking on the lid every time you use the Instant Pot. Keep the faith, there is a small learning curve but once you get it, you’ll love it!

  10. Ivy Manning
    Ivy Manning says:

    For those that found the recipe bland, you may want to buy the hot-type pepperoncini peppers in lieu of the mild peppers. Also be sure to use beef stock (not water), fresh Italian seasoning, and simmer the remaining cooking liquid for a full 10 minutes so the cooking liquid’s flavor intensifies.

  11. Karla JSheeley
    Karla JSheeley says:

    Thank you Ivy. I’ll make sure to check the gasket each time. Fingers crossed trying chicken taquitos tonight.

  12. Wheelej2002
    Wheelej2002 says:

    This goes on our make again list.
    Deleted: tomato paste
    Added: ~3 c total liquid (beef broth and some of my beer)

    Had plenty juice leftover for mashed potatoes.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *