Italian Beef Sandwiches are a true Italian-American staple, originating right here in Chicago! Much like Italian dialect, every Italian family has their own version; and obviously mine is the best.

Most recipes will call for onion or garlic to cook with the beef and beef base, and then you top it with giardiniera peppers (chopped, pickled peppers; and another product of the Midwest!). What makes my family’s so special is that we cook the beef right with the goddam giardiniera! FUGGETABOUTIT!

Easy Italian Beef Sandwiches in Instant Pot

La Faguette

EY, FONGOOL! I'M SANDRA DEE!

5 from 3 votes

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Print This Bish Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6 people

Equipment

• ▢
  Instant Pot (my fave is linked below!)

Ingredients

  

1x2x3x

FOR THE ITALIAN BEEF!

• ▢ 3 pounds beef roast
• ▢ 1 pint mild giardiniera
• ▢ 1 cup water
• ▢ 1½ tsp kitchen bouquet
• ▢ garlic salt
• ▢ black pepper

FOR THE SANDWICHES!

• ▢ 6 – 6 inch French sandwich rolls (I recommend Turano Bread, baby! Keeping it in Chicago!)
• ▢ unsalted butter
• ▢ shredded mozzarella cheese
• ▢ 1 pint hot or mild giardiniera, up to you

Instructions

 

FOR THE ITALIAN BEEF!

• Roughly cube beef into like 3-inch, big-ass cubes.
• Sprinkle top lightly with garlic salt and pepper. Flip beef over and season again.
• In a small bowl or liquid measuring cup, add kitchen bouquet to water. Stir to dissolve.
• Place steam rack in Instant Pot.
• Pile in your seasoned beef. It's ok if it's not 1 layer, they can stack.
• Pour in kitchen bouquet water, splashing it all over your meat.
• Drain oil from giardiniera jar and rinse peppers lightly. Shake off any excess water/oil.
• Cover your raw beef in drained & rinsed giardiniera.
• Pressure cook on high for 1 hour, then natural release for 10 minutes (natural release means just leave it alone for 10 minutes after the hour is up). Then, manually release pressure and uncover.
• Remove beef from Instant Pot and shred with 2 forks, then return it to its juices in the Instant Pot.
• Switch to sauté mode on low. Taste and season with garlic salt and pepper. Stir every so often so bottom doesn't burn.

FOR SANDWICHES!

• Butter the inside of your sandwich rolls and sprinkle lightly with garlic salt. Broil until the tops are a light toasty brown.
• Take them out and sprinkle generously with shredded cheese. Return them to broiler and cook just until the cheese has melted. Be extra careful not to burn!
• Pile Italian beef onto cheesy garlic bread and top with reserved giardiniera.
• Enjoy my version of da best sandwich da city of Chicago has to offer! FUGGETABOUTIT!

Notes

JUST THE TIPS!

1.) Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!

2.) Crock pot version: follow same instructions, but slow-cook on high for 6-8 hours. Beef is ready when it falls apart.

OMG DID YOU MAKE THIS?!? 

Tag @la_faguette_ on IG and hashtag it #lafaguette !

Keyword chicago italian beef, easy dinner recipes, easy instant pot recipes, instant pot, italian beef sandwiches, recipes for a crowd

Tried this recipe?Let us know how it was!

leftovers:

• fridge 3-4 days

• freezer up to 6 months!

Equipment:

Instant Pot!
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Chef Knife!
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Cutting Board Set!
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