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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.

Recipe Variations

Mozzarella or fontina instead of provolone.
Add hot giardiniera or crushed red pepper for heat.
Serve as a low-carb bowl with melted cheese and vegetables.
Use toasted French rolls or hoagie buns.
Slow cook instead—brown the beef and cook on low for 8 hours.

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 and Reheat

Refrigerate leftover Italian beef and juices within 2 hours. Store in a shallow, airtight container and use within 3 to 4 days.

For longer storage, freeze the beef and juices in containers or freezer bags for up to 3 months. Label with the date and thaw overnight in the refrigerator.

To reheat, place the beef in a saucepan with a few tablespoons of broth or water. Heat over low to medium-low heat until hot, at least 165°F.

For microwave reheating, use a microwave-safe container. Cover loosely and heat in short intervals, stirring in between.

Instant Pot Italian Beef Sandwiches

Shredded beef sandwich with melted cheese on a hoagie roll on a white plate.

Print Recipe

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5 from 1 review

The Instant Pot makes tender Italian beef sandwiches in under 1 hour! Top these fabulous sandwiches with giardiniera, pepperoncini, and sliced provolone cheese.

Author: Diana Rattray
Prep Time: 5 minutes
Pressure Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 40 minutes
Yield: 6 servings 1x
Category: Instant Pot, Beef, Sandwiches

Ingredients

Scale

3 pounds chuck roast or boneless short ribs
Ground black pepper
4 cloves garlic, minced
1 cup beef stock, unsalted plus 1 teaspoon beef base or bouillon
1/3 cup juice from a jar of sliced pepperoncini peppers
1 packet (1 ounce) Zesty Italian Salad Dressing mix
1/2 teaspoon dried leaf oregano
1 teaspoon dried leaf basil
6 sub rolls
6 to 12 slices provolone cheese, for garnish
Sliced pepperoncini peppers, for garnish
1 jar mild giardiniera, preferably chopped Chicago style packed in oil, for garnish

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Instructions

Brown the Beef: Slice the roast or boneless short ribs 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 browned, about 10 minutes in total.
Add Liquids and Seasonings: Pour off any excess drippings, then add the garlic, beef stock, bouillon, pepperoncini juice, Italian salad dressing mix, oregano, and basil.
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 to 20 minutes.
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 simmer. Simmer for 1 to 2 minutes, until the mixture is hot.
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 or mozzarella 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.