Description
Tender, juicy Italian beef cooked in a pressure cooker and served on a soft bun with pepperoncini and a flavorful broth. Perfect for a quick and delicious sandwich that’s full of Italian flavors.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 packet Italian dressing mix
- 1 cup beef broth
- 1/2 cup pepperoncini peppers, sliced
- 4–6 sandwich rolls
- Salt and pepper, to taste
Instructions
- Season the beef chuck roast with salt and pepper on all sides.
- In a pressure cooker, heat olive oil over medium-high heat. Brown the roast on all sides, about 5 minutes total.
- Add the Italian dressing mix, beef broth, and pepperoncini to the pressure cooker. Stir to combine.
- Close the lid and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
- Remove the beef from the pressure cooker and shred it using two forks. Return the shredded beef to the broth in the pressure cooker and mix to combine.
- Serve the Italian beef on sandwich rolls with a generous amount of the broth and beef mixture. Optionally, top with extra pepperoncini for added heat and flavor.
Notes
- For a richer flavor, add 1/4 cup of red wine to the broth before cooking.
- Serve with a side of chips or a salad for a complete meal.
- To make it even more authentic, add melted provolone cheese on top before serving.
Nutrition
- Serving Size: 1 sandwich with beef and broth
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Italian beef sandwiches, pressure cooker beef, Italian sandwiches, beef chuck roast, quick beef sandwich, pepperoncini beef