Pressure Cooker Italian Beef Sandwiches
These Pressure Cooker Italian Beef Sandwiches are a fast-track version of the classic Chicago-style favorite. With fall-apart chuck roast, tangy pepperoncini, and zesty Italian spices, the meat is pressure-cooked to perfection and piled high on hoagie rolls with melty provolone. Perfect for feeding a crowd or satisfying a serious sandwich craving.
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.