Serves 10
65 min
Pressure Cooker Italian Beef Sandwiches
Recipe GLPR50fe8a8c4eb6a5
Tender, savory beef chuck roast infused with Italian herbs and garlic, cooked in a pressure cooker until it shreds easily. Served on crusty rolls with sautéed bell peppers and optional cheese and pickled peppers. A hearty, flavorful sandwich that captures the essence of Italian-American deli fare.
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Ingredients
2 teaspoons Dried oregano
1 teaspoon Dried basil
1 teaspoon Onion powder
1 teaspoon Paprika
1 teaspoon Freshly ground black pepper
1 teaspoon Kosher salt
½ teaspoon Dried rosemary
½ teaspoon Dried thyme
½ teaspoon Red pepper flakes
½ teaspoon Garlic powder
3 pounds Beef chuck roast, trimmed and cut into 2-inch cubes
1 tablespoon Olive oil
1 Small onion, thinly sliced
3 Garlic cloves, minced
2 cups Beef broth
2 teaspoons Olive oil
2 Medium green bell peppers, cored and sliced
Kosher salt
Freshly ground black pepper
6 6-inch Crusty sub or sandwich rolls
Sliced provolone, cheddar, or American cheese (optional)
Giardiniera or pepperoncini peppers (optional)
Directions
In a small bowl, combine the dried oregano, basil, onion powder, paprika, 1 teaspoon black pepper, 1 teaspoon kosher salt, rosemary, thyme, red pepper flakes, and garlic powder. Set this spice mixture aside.
Heat 1 tablespoon of olive oil in the pressure cooker on sauté mode. Working in batches to avoid crowding, brown the beef chuck cubes on all sides until deeply caramelized, about 2 to 3 minutes per batch. Transfer the browned beef to a plate.
To the same pressure cooker, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 2 minutes.
Return the browned beef to the pressure cooker and sprinkle the spice mixture evenly over the meat. Stir well to coat all the beef with the herbs and spices.
Pour the beef broth into the pressure cooker, scraping up any browned bits from the bottom. Ensure the meat is mostly submerged in the liquid.
Lock the lid in place and cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
Open the lid and check that the beef is very tender and easily shreddable. If needed, cook for an additional 5 minutes on high pressure. Once tender, use two forks to shred the beef directly in the cooking liquid.
Heat 2 teaspoons of olive oil in a separate skillet over medium heat. Add the sliced green bell peppers and sauté until they are softened and lightly charred, about 5 to 7 minutes. Season with kosher salt and freshly ground black pepper to taste.
Lightly toast the sandwich rolls on a griddle or in a skillet until the cut sides are golden and crispy.
Using a slotted spoon, place a generous portion of the shredded beef (letting excess broth drip off) onto each toasted roll. Top with the sautéed green peppers. If desired, add sliced cheese and giardiniera or pepperoncini peppers. Serve immediately with extra cooking broth on the side for dipping.
