Let’s talk about a sandwich that’s equal parts juicy, tender, and dripping with savory goodness—Pressure Cooker Italian Beef Sandwiches. If you’ve ever had a Chicago-style Italian beef sandwich, you know what I’m talking about: melt-in-your-mouth shredded beef, soaked in its own flavorful juices, piled high on a crusty roll with plenty of peppers. Thanks to the pressure cooker, you can have that all-day flavor in a fraction of the time.
This recipe has become a staple in my house, especially when I want something hearty and satisfying but don’t have hours to babysit a roast. I throw everything in the Instant Pot, let it do its magic, and come back to rich, juicy beef that tastes like it’s been slow-cooking all day. Whether it’s game day, Sunday dinner, or just a Wednesday night when everyone’s starving, this sandwich always hits the spot.
Why You’ll Love This Recipe
- Quick cook time with deep flavor – Thanks to the pressure cooker, you get tender, fall-apart beef in under 2 hours.
- Crowd-friendly – Perfect for feeding a group at parties, game nights, or casual get-togethers.
- Ultra satisfying – Beefy, briny, spicy, and juicy in every bite.
- Minimal effort – Just season, sear, and let the pressure cooker handle the rest.
- Customizable toppings – Add hot giardiniera, provolone, or extra peppers to make it your own.
- Great for leftovers – The beef gets even better the next day, and there are tons of ways to repurpose it.
Ingredients You’ll Need
- Chuck roast – This cut is ideal for pressure cooking. It shreds easily and soaks up all the flavorful broth.
- Beef broth – Forms the juicy base that keeps the meat tender and flavorful.
- Italian seasoning – Adds herby depth to every bite.
- Garlic & onion powder – For classic, savory background flavor.
- Pepperoncini peppers – Key for that vinegary, zesty punch. Use the juice too—it’s liquid gold!
- Worcestershire sauce – Adds savory umami to deepen the beef flavor.
- Giardiniera (optional) – Spicy or mild, this pickled veggie mix is a classic topping and brings a crunchy, tangy contrast.
- Hoagie rolls – Sturdy and soft, perfect for soaking up all that juicy goodness.
- Provolone cheese (optional) – Melty and mild, it’s the perfect cheese if you want to make it a cheesy beef sandwich.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Season and sear the beef
Cut your chuck roast into 2–3 large chunks. Pat them dry with paper towels, then season all over with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Turn your pressure cooker to the sauté setting, add a splash of oil, and sear the beef pieces for a few minutes on each side until nicely browned. This adds tons of flavor.
Step 2: Add broth, pepperoncini, and Worcestershire
Pour in the beef broth and scrape up any browned bits on the bottom of the pot (this helps prevent the dreaded burn notice!). Add Worcestershire sauce and several pepperoncini peppers along with about ¼ cup of the juice from the jar.
Step 3: Pressure cook
Seal the lid and set your pressure cooker to high pressure for 60 minutes. Once the time is up, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
Step 4: Shred the beef
Open the lid and transfer the beef to a cutting board or plate. Use two forks to shred it into juicy, tender pieces. It should basically fall apart. Return the shredded beef to the pot to soak up all those incredible juices.
Step 5: Assemble your sandwiches
Toast your hoagie rolls if you like (highly recommend!). Pile on the shredded beef, spoon some of the juice over the top, and add provolone cheese if you’re into melty goodness. Finish with more pepperoncini or giardiniera for a zesty kick.
Step 6: Serve and enjoy
Serve hot, ideally with a stack of napkins—because it’s going to be messy in the best way.
Helpful Tips
- Don’t skip the sear – It may seem like an extra step, but searing the meat adds depth of flavor that’s totally worth it.
- Use the juice – The pepperoncini juice gives the beef that tangy, irresistible brine-y flavor.
- Keep it warm for guests – If serving for a party, leave the shredded beef in the pressure cooker on “Keep Warm” and let people assemble sandwiches as they go.
- Toast your bread – A lightly toasted hoagie roll helps hold up to all that juicy beef and keeps the sandwich from getting soggy too quickly.
- Freeze leftovers – This beef freezes beautifully. Store in a freezer-safe container with some of the juice and reheat in a saucepan or microwave.
- Use the leftovers creatively – Make quesadillas, tacos, or even beef-stuffed baked potatoes!
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! In fact, the flavor improves as it sits. You can make the beef up to 3 days in advance and reheat in the juice before serving.
Can I freeze Italian beef?
Totally. Just cool it completely, pack it in a freezer-safe bag or container with some of the broth, and freeze for up to 3 months.
What’s the best cut of beef for this recipe?
Chuck roast is the best—it’s fatty enough to stay moist and tender under pressure. You can also use bottom round roast or rump roast in a pinch.
Do I have to use pepperoncini?
They’re key to the flavor, but if you’re not into them, you can sub with banana peppers or just skip the peppers and use extra Worcestershire for depth.
Can I make it spicy?
Yes! Use spicy giardiniera and throw in some crushed red pepper flakes or hot sauce before cooking.
We make these Pressure Cooker Italian Beef Sandwiches all the time, especially when we’re craving something hearty without spending hours in the kitchen. They’re juicy, flavorful, and totally satisfying every single time. Give them a go and let me know how yours turn out—bonus points if you add your own fun toppings or spicy twist!
Pressure Cooker Italian Beef Sandwiches
Ingredients
- 3 lbs beef chuck roast cut into 3–4 large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1 1 oz packet dry Italian dressing mix
- 1 cup beef broth
- ½ cup pepperoncini peppers sliced
- ¼ cup pepperoncini brine
- 1 small onion sliced
- 6 hoagie rolls or sandwich buns
- 6 slices provolone cheese optional, for topping
Instructions
- Sear the beef:
- Set your pressure cooker to “Sauté” mode. Add olive oil and sear beef chunks on all sides until browned (about 2–3 minutes per side). Work in batches if needed.
- Add seasonings and liquids:
- Turn off sauté mode. Sprinkle the seared beef with salt, pepper, garlic powder, onion powder, Italian seasoning, and the dry Italian dressing mix. Add beef broth, pepperoncini slices, pepperoncini brine, and sliced onions.
- Pressure cook:
- Seal the lid and set to cook on High Pressure for 60 minutes. Let the pressure release naturally for 10–15 minutes, then do a quick release for any remaining pressure.
- Shred the beef:
- Carefully remove the beef chunks and shred them with two forks. Return the shredded beef to the pot and stir to coat with juices and peppers.
- Assemble sandwiches:
- Toast hoagie rolls if desired. Pile the shredded Italian beef generously onto the rolls and top each with a slice of provolone cheese. Serve warm with extra jus on the side for dipping.
Notes
- This recipe works well in an Instant Pot or any electric pressure cooker.
- For extra richness, add a tablespoon of butter when returning shredded beef to the pot.
- Add sautéed bell peppers or giardiniera for a classic Chicago touch.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to keep moist.
