Instant Pot Italian Beef Sandwiches

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

3 lbs beef chuck roast

Kosher salt

Freshly ground black pepper

2 tablespoons olive oil

1 yellow onion (sliced)

1 green bell pepper (sliced)

6 cloves garlic (minced)

8 whole pepperoncini peppers

1/2 cup pepperoncini juice

2 tablespoons Worcestershire sauce

1 cup beef broth

6 hoagie rolls

4 tablespoons salted butter

2 garlic cloves (grated)

8 slices provolone cheese (cut in half)

1/2 cup giardiniera (chopped)

1/4 cup hot banana peppers

Directions

To prepare Italian beef: Season both sides of the chuck roast liberally with salt and pepper. Set the instant pot to 'saute' on high and add the oil to the pot. Once the oil is hot and shimmering, place the beef in the pot and sear until golden brown on both sides--about 4-5 minutes per side.

After browning the beef, add the remaining ingredients for the beef to the instant pot. Change the setting to 'manual' and set to high-pressure cooking or 1 hour. Allow for natural release. Open the lid and reserve 1-2 cups of the broth for dipping. Shred the meat, season to taste with salt and pepper, and leave in the remaining juice.

To assemble the sandwiches: Preheat an oven to 450 degrees F. In a small saucepan, melt the butter and simmer with the garlic until the garlic is no longer raw. Slice the hoagie rolls (if not already sliced) and layer in the beef, provolone cheese, and chopped giardiniera. Brush the sandwiches all over with the garlic butter. Place the sandwiches on a baking sheet and bake for 7-8 minutes until golden brown and the cheese is melty. Remove from the oven and top with hot banana peppers. Serve with beef jus for dipping.

Nutrition

• Serving Size: 1 sandwich
• Calories: 770 kcal
• Total Fat: 36 g
• Saturated Fat: 22 g
• Cholesterol: 190 mg
• Sodium: 1500 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3.8 g
• Total Sugars: 5.8 g
• Protein: 68.2 g