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These Instant Pot Italian beef sandwiches are a hearty and satisfying version of the famous Chicago-style classic. With just a few ingredients and minimal prep, you can have tender, flavorful beef perfect for piling onto toasted rolls. The Instant Pot locks in flavor and moisture, yielding shredded beef that’s perfect for game day, busy weeknights, or casual get-togethers.
Top the sandwiches with provolone, tangy giardiniera, and pepperoncini peppers, then broil briefly to melt the cheese. Serve with a side of jus for dipping or spoon some directly over the beef for the signature “wet” style.
Italian Beef History and Popularity
The origin of Italian beef sandwiches is often debated, much like many iconic American foods. One popular story credits Al Ferrari, a Chicago street vendor who needed to stretch roasted beef to serve large crowds at events. He sliced the meat thin, seasoned it with “secret spices,” and served it on French bread. In 1938, with help from his sister Frances and brother-in-law Chris Pacelli, Ferrari opened the now-famous Al’s #1 Italian Beef.
Another claim points to Pasquale Scala of the Scala Packing Company. In the 1920s, Scala is said to have developed a similar sandwich using inexpensive cuts of beef, sliced thin and heavily seasoned, to serve in bulk. Regardless of which story is true, the sandwich has become a Chicago staple and remains one of the city’s most beloved street foods.
What You’ll Like About This Dish
Super tender beef. The Instant Pot turns chuck roast into melt-in-your-mouth shreds quickly.
Big flavor. Italian seasoning, garlic, and pepperoncini juice create a savory, tangy broth.
Perfect for sandwiches. The shredded beef soaks up the cooking liquid beautifully.
Fantastic toppings. Giardiniera, provolone, and pepperoncini make each bite irresistible.
Ingredient Notes
- Chuck roast – Becomes incredibly tender and shreds easily.
- Garlic – Adds robust flavor to the cooking liquid.
- Beef broth + bouillon – Using both gives the jus extra depth.
- Pepperoncini juice – Brightens the beef and adds mild heat.
- Italian dressing mix – A classic shortcut that brings instant savory seasoning.
- Oregano and basil – Build on the Italian-style flavor.
- Sub rolls – Choose sturdy rolls that can handle juicy beef.
- Giardiniera – Chicago-style giardiniera adds crunch and tang. Use mild or hot.
- Provolone cheese – Melts beautifully over the warm beef.
Steps to Make Instant Pot Italian Beef Sandwiches
- Cut the beef into large chunks and brown them in the Instant Pot.
- Pour off excess drippings and add the garlic, stock, bouillon, pepperoncini juice, and seasonings.
- Seal the lid and pressure cook until the beef is tender enough to shred.
- Allow the pot to naturally release pressure before opening.
- Shred the beef with forks.
- Strain or separate the cooking liquid and return it to the pot to simmer briefly.
- Assemble the sandwiches with shredded beef, provolone, pepperoncini, and giardiniera.
- Broil until the cheese melts and serve with extra jus for dipping.
Tips
- Cutting the beef into chunks helps it brown more evenly and cook faster.
- Use a gravy separator to remove excess fat from the cooking liquid.
- Toast the rolls so they stay sturdy once the juicy beef is added.
- For extra heat, use hot giardiniera or add more pepperoncini.
Recipe Variations
- Spicy Italian beef. Add crushed red pepper flakes or use hot peppers instead of mild pepperoncini.
- Cheesy melt. Add extra provolone (or mozzarella) before broiling.
- Italian beef bowls. Serve the shredded beef over rice or roasted potatoes.
- Herby version. Stir in fresh basil or parsley before serving.
- Extra-juicy. Keep more of the cooking liquid and serve the sandwiches “wet.”
What to Serve With Italian Beef Sandwiches
- Ranch potato salad or classic potato and egg salad.
- Tangy coleslaw or creamy slaw.
- Classic macaroni salad.
- French fries or chips.
- Extra pickles or pepperoncini.
How to Store
Refrigerate: Store the shredded beef with its juices for up to 4 days. Reheat gently so it stays tender.
Freeze: Freeze the beef and jus in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm in a saucepan or Instant Pot using the sauté or warm setting, adding a splash of stock if needed.
Instant Pot Italian Beef Sandwiches
Ingredients
- 3 pounds chuck roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup beef broth, unsalted
- 1 tsp beef base
- ⅓ cup pepperoncini juice
- 1 (1-ounce) packet Italian salad dressing, (dry mix)
- 1 tsp dried leaf basil
- ½ tsp dried leaf oregano
- ¼ tsp freshly ground black pepper
- 6 sub rolls, toasted
- Sliced pepperoncini peppers (from a jar), for serving
- 1 jar giardiniera, (14 to 16 ounces) chopped Chicago-style
- 6 ounces sliced provolone cheese, for serving
Recommended Equipment
Instructions
- Brown the Beef: Slice the beef into large chunks. Choose the Instant Pot sauté setting and add the olive oil. When the oil is hot and shimmering, add the beef. Cook the beef, turning it often, until all sides are deeply browned, about 10 to 12 minutes in total.3 pounds chuck roast | 2 tbsp olive oil
- Add Liquids and Seasonings: Pour off any excess drippings, then add the garlic, beef broth, bouillon or base, pepperoncini juice, Italian salad dressing mix, basil, oregano, and black pepper.4 cloves garlic | 1 cup beef broth | 1 tsp beef base | 1/3 cup pepperoncini juice | 1 (1-ounce) packet Italian salad dressing | 1 tsp dried leaf basil | 1/2 tsp dried leaf oregano | 1/4 tsp freshly ground black pepper
- Pressure Cook: Ensure the lid is locked in place and set to sealing; then, select the pressure cook button. Set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 15 minutes, then release the remaining pressure.
- Shred the Beef: Remove the meat and shred it with 2 forks.
- Simmer the Juices: Place the juices in a gravy or fat separator and return them to the pot. Set the Instant Pot to sauté (low) and simmer for 1 to 2 minutes, until the mixture is hot.
- Finish: Return the shredded beef to the pot and toss to coat.
- Assemble the Sandwiches and Serve: Arrange the beef on toasted sub rolls and drizzle with 1 to 2 tablespoons of the juice. Top with pepperoncini peppers, giardiniera, and sliced provolone cheese. Place the sandwiches on a baking sheet and broil until the cheese is just melted. Put any extra jus in a bowl for dipping, if desired.6 sub rolls | Sliced pepperoncini peppers (from a jar) | 1 jar giardiniera | 6 ounces sliced provolone cheese
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Love Italian beef sandwiches! I have used other cheeses in a pinch, but provolone is the best.