Instant Pot Italian Beef Sandwiches
Prep
15m
·
Cook
1h 30m
·
Total
1h 45m
About This Recipe
This Instant Pot Italian Beef Sandwiches recipe combines tender beef chuck roast with a flavorful blend of seasonings, garlic, and onions, cooked in beef broth and giardiniera brine for an extra kick. Served on crusty hoagie rolls and topped with melted provolone cheese, these sandwiches are a delicious and satisfying meal.
Ingredients
(Servings:
6)
Scale
Convert
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories750kcal37%
-
Fat35g53%
-
Saturated Fat15g75%
-
Carbohydrates60g20%
-
Fiber4g16%
-
Sugar10g20%
-
Protein50g100%
-
Cholesterol150mg50%
-
Sodium1,800mg75%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Cook time will be dependent on how big your chunks were – small cubes will be good to go in 45 minutes but bigger chunks will need 60 minutes.
I like to have smaller pieces of giardiniera on my sandwich so I usually run a big knife through all the pieces to get a more chopped texture.
Stovetop Instructions: Combine the oregano, basil, onion powder, paprika, garlic powder, red pepper flakes, salt, and black pepper in a small dish. Season the beef with the spice mixture. Heat 1-2 tablespoons of oil in a Dutch oven over medium heat. Sear the beef on all sides until browned, but not cooked through. Remove the beef from the pot. Add in the onion and garlic and sauté until softened. Pour in the beef broth and giardiniera brine. Add the beef back to the pot. Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot and cook on low for 2 hours until the beef is fork tender and can be easily shredded.
Crockpot Instructions: Cook on high for 5-6 hours.
Freezer Meal Version
I like to have smaller pieces of giardiniera on my sandwich so I usually run a big knife through all the pieces to get a more chopped texture.
Stovetop Instructions: Combine the oregano, basil, onion powder, paprika, garlic powder, red pepper flakes, salt, and black pepper in a small dish. Season the beef with the spice mixture. Heat 1-2 tablespoons of oil in a Dutch oven over medium heat. Sear the beef on all sides until browned, but not cooked through. Remove the beef from the pot. Add in the onion and garlic and sauté until softened. Pour in the beef broth and giardiniera brine. Add the beef back to the pot. Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot and cook on low for 2 hours until the beef is fork tender and can be easily shredded.
Crockpot Instructions: Cook on high for 5-6 hours.
Freezer Meal Version
Comments
Sign in to leave a comment.