Mini Italian Beef Sandwiches
By :Instant Culinary Team
Italian beef doesn’t need to take all day with these delicious mini sandwiches! We recommend serving the finish Italian beef on the ‘keep warm’ setting for easy serving. Don’t skip the giardiniera and pepperoncini for some extra flavor kick!
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Prep Time 20 Minutes
Cook Time 2 Hours 15 Minutes
Servings
6-8 Servings
Ingredients
  • 2 red bell peppers, julienned
  • 1 yellow bell pepper, julienned
  • 5 tbsp olive oil, divided
  • 3 lb. bottom round roast, trimmed of fat
  • 1 yellow onion, minced
  • 6 garlic cloves, minced
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp thyme leaves
  • 1 tbsp dried basil
  • 1 tbsp paprika
  • 1 tbsp crushed red pepper
  • 1 tbsp salt, plus more to taste
  • 7 cups beef broth
  • Mini French rolls, for serving
  • Mild or hot giardiniera, for serving
  • Pepperoncini peppers, sliced, for serving
Prep Time 20 Minutes
Cook Time 2 Hours 15 Minutes
Servings
6-8 Servings
Ingredients
  • 2 red bell peppers, julienned
  • 1 yellow bell pepper, julienned
  • 5 tbsp olive oil, divided
  • 3 lb. bottom round roast, trimmed of fat
  • 1 yellow onion, minced
  • 6 garlic cloves, minced
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp thyme leaves
  • 1 tbsp dried basil
  • 1 tbsp paprika
  • 1 tbsp crushed red pepper
  • 1 tbsp salt, plus more to taste
  • 7 cups beef broth
  • Mini French rolls, for serving
  • Mild or hot giardiniera, for serving
  • Pepperoncini peppers, sliced, for serving
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Rating: 0
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Instructions
  1. Press Sauté – High/More for 45 minutes. Add 2 tbsp olive oil to the inner pot. Add the bell peppers and Sauté for 15 – 20 minutes, stirring only occasionally to ensure browning and char marks on the peppers. Cook until browned and wilted. Set the peppers aside when done.
  2. Liberally sprinkle salt all over the bottom round roast. Add 2 tbsp olive oil to the inner pot. Add the beef roast and sear on one side until golden, about 7-9 minutes. Flip the beef over, and sear again, undisturbed, until golden brown. Remove the meat from the pot and set aside on a plate.
  3. Add the remaining 1 tbsp olive oil to the inner pot. Add the diced onion, garlic, garlic powder, onion powder, dried thyme, dried basil, paprika, crushed red pepper and 1 tbsp salt. Sauté until the onion is translucent and fragrant, about 3-5 minutes.
  4. Return the beef back to the pot. Pour in the beef broth. Pressure Cook on HIGH for 75 minutes. Allow the pot to naturally release for 15 minutes, then flip the valve and release any remaining pressure.
  5. Carefully shred the beef with two forks in the inner pot. Stir to combine. Press Sauté – High/More for 20 minutes. Sauté with the lid off for 15-20 minutes, or until the sauce reduces slightly and deepens in flavor.
  6. To serve, place a scoop of shredded beef inside the French roll. Top with the roasted bell peppers, giardiniera, pepperoncini, and a side dish of broth. Never forget to dip your sandwich in the broth before taking a bite! Some even dip the entire sandwich before serving. Enjoy!
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