If there’s one recipe in my kitchen that never fails to bring a crowd together, it’s this Italian Beef Sandwich (Instant Pot) Recipe. Tender, mouthwatering beef, perfectly seasoned and slow-cooked to juicy perfection in a fraction of the time, nestled into toasty hoagie rolls and topped with melty cheese—this sandwich is pure comfort food, made easy. Whether you’re hosting game day or just want a hearty dinner, this recipe wraps up all the flavors of a classic Chicago staple with the speed and ease of your pressure cooker. Let’s dive in and make every bite unforgettable!

Italian Beef Sandwich (Instant Pot) Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients can create layers of bold, irresistible flavor in this recipe. Each item on this list plays a starring role, from tender beef to tangy pepperoncinis, making the Italian Beef Sandwich (Instant Pot) Recipe a true standout.

Chuck roast: This cut becomes incredibly tender and shreds beautifully after pressure cooking.
Olive oil: Adds a subtle richness and helps develop delicious seared flavors when browning the beef.
Italian dressing seasoning mix (about 1 ounce): An easy shortcut that infuses the beef with classic Italian herbs, garlic, and tang.
Garlic powder: Enhances the savory depth without overpowering the other spices.
Crushed red pepper flakes: Delivers a gentle kick of heat that wakes up the palate.
Dried oregano: Brings earthiness and an unmistakably Italian note to the dish.
Salt: Balances and boosts all the surrounding flavors.
Black pepper: For a mild bite and roundness in every bite.
Beef broth: Bathes the meat in robust flavor and helps build the savory, dippable juices (au jus).
Pepperoncini peppers with juice: The secret ingredient for tang and a bit of snap—don’t skip the juice!
Small onion (thinly sliced): Turns sweet and soft, mingling seamlessly with the beef.
Hoagie rolls: Soft but sturdy enough to handle all that succulent shredded beef and juices.
Provolone cheese (optional): Adds creamy, melty richness—highly recommended for cheese lovers.
Extra pepperoncinis for serving: For an extra zingy, crunchy bite alongside your sandwich.

How to Make Italian Beef Sandwich (Instant Pot) Recipe

Step 1: Prep and Season the Beef

Start by turning your Instant Pot to Sauté mode and adding the olive oil. Cut the chuck roast into three or four chunky pieces so they brown evenly and season them generously with the Italian dressing mix, garlic powder, red pepper flakes, dried oregano, salt, and black pepper. This step builds the flavorful backbone of your Italian Beef Sandwich (Instant Pot) Recipe.

Step 2: Sear the Beef

Place the seasoned beef pieces in the hot oil and sear each side for two to three minutes until they’ve got a deep golden crust. Searing locks in those meaty juices and adds rich flavor, so don’t rush it. If you can’t fit all the beef at once, work in batches.

Step 3: Add Liquid and Vegetables

Once your beef is perfectly browned, switch off Sauté mode. Pour in the beef broth, toss in the pepperoncini peppers along with their tangy juice, and scatter in the thinly sliced onion. These additions transform the cooking liquid into a savory, zesty bath that infuses every morsel of beef with punchy, complex flavor.

Step 4: Pressure Cook

Lock the lid in place, set your Instant Pot to Manual or Pressure Cook mode, and let it work its magic for 60 minutes. When the time’s up, allow the pressure to release naturally for 15 to 20 minutes before using quick release for any remaining pressure. This ensures the Italian Beef Sandwich (Instant Pot) Recipe turns out beautifully tender every time.

Step 5: Shred and Finish

Lift the beef out and shred it directly in the pot using two forks; it should fall apart effortlessly. Stir it around so all that luscious meat gets coated in the herby, peppery juices. Taste and adjust seasoning if needed—you want big, bold, beefy flavor here.

Step 6: Assemble and Broil

Load up your hoagie rolls with that juicy shredded beef, lay on a slice of provolone cheese if you love a gooey finish, and pop the sandwiches under the broiler for a couple of minutes until the cheese is bubbling and golden. Serve piping hot with a heap of extra pepperoncinis and don’t forget to spoon some of the au jus over the top for the ultimate experience.

How to Serve Italian Beef Sandwich (Instant Pot) Recipe

Garnishes

Pile on extra pepperoncini peppers, a sprinkle of chopped fresh parsley, or even a few sliced sweet onions if you like a touch of bite and color. Fresh garnishes not only brighten up the plate but also add contrast to the rich, savory filling.

Side Dishes

This sandwich pairs beautifully with a simple green salad, crispy baked fries, or a tangy coleslaw. You could also offer a bowl of the warm au jus for dipping—an absolute must for soaking up every last bit of flavor from your Italian Beef Sandwich (Instant Pot) Recipe.

Creative Ways to Present

For a party, set up a sandwich bar with bowls of shredded beef, rolls, cheese slices, and toppings so guests can build their own creations. Or, turn the shredded beef into sliders, sliders, topped baked potatoes, or even stir it into pasta for a fun twist on leftovers.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover beef and juices to an airtight container and refrigerate for up to four days. Keep the beef submerged in its flavorful broth to prevent it from drying out and to ensure every reheated bite remains juicy.

Freezing

This Italian Beef Sandwich (Instant Pot) Recipe is freezer friendly! Simply portion the cooled beef and juices into freezer-safe bags or containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating to maintain the best texture.

Reheating

Gently reheat the beef mixture in a saucepan over medium-low heat or use the microwave in short bursts, stirring in between. Add a splash of extra beef broth if needed to revive the juices. Once hot, assemble your fresh sandwiches as usual.

FAQs

Can I use a different cut of beef?

Chuck roast is the top choice for this dish, but you could also use brisket or bottom round if that’s what you have on hand—just be aware that leaner cuts might not turn out as tender or juicy.

What if I don’t have an Instant Pot?

No problem! This Italian Beef Sandwich (Instant Pot) Recipe easily adapts to a slow cooker—simply cook everything on low for eight hours until fork-tender, and continue the recipe as directed.

Can I make it spicier?

Absolutely! Amp up the crushed red pepper flakes, add more pepperoncinis, or even throw in some sliced jalapeños for extra heat. Adjust to your favorite spice level.

Are hoagie rolls the best bread for this sandwich?

Hoagie rolls work best because they’re sturdy enough for all the juicy beef and au jus, but you can swap in sandwich rolls, baguettes, or even ciabatta, depending on availability and preference.

Is there a dairy-free option?

Yes! Just skip the provolone cheese or use your favorite dairy-free cheese alternative. The beef is so flavorful, you won’t miss it if you need to go without.

Final Thoughts

If you’re searching for a weeknight dinner that feels like a celebration or a party dish guaranteed to impress, you can’t go wrong with this Italian Beef Sandwich (Instant Pot) Recipe. It’s savory, cozy, and undeniably fun to share—so grab your pressure cooker, invite your crew, and discover why this sandwich is a forever favorite in my kitchen!

Italian Beef Sandwich (Instant Pot) Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 sandwiches
Diet: Non-Vegetarian

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Description

Indulge in the savory flavors of this Instant Pot Italian Beef Sandwich. Tender shredded beef, seasoned with Italian herbs and tangy pepperoncinis, piled high on a hoagie roll with melted provolone cheese. A comforting and satisfying meal for any day of the week.

Ingredients

Chuck Roast:

3 pounds

Olive Oil:

1 tablespoon

Italian Dressing Seasoning Mix:

1 packet (about 1 ounce)

Garlic Powder:

1 teaspoon

Crushed Red Pepper Flakes:

1/2 teaspoon

Dried Oregano:

1 teaspoon

Salt:

1/2 teaspoon

Black Pepper:

1/2 teaspoon

Beef Broth:

1 cup

Pepperoncini Peppers with Juice:

1/2 cup

Onion:

1 small, thinly sliced

Hoagie Rolls:

Provolone Cheese (optional):

6 slices

Extra Pepperoncinis for Serving:

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beef: Cut the chuck roast into large pieces and season with Italian dressing mix, garlic powder, red pepper flakes, oregano, salt, and pepper. Sear in the Instant Pot.
Cook the Beef: Add beef broth, pepperoncini peppers with juice, and onion. Pressure cook for 60 minutes.
Shred and Assemble: Shred the beef, fill hoagie rolls, top with provolone, and broil until cheese melts. Serve with extra pepperoncinis.

Notes

For extra richness, dip the sandwich rolls in the leftover broth (au jus) before filling.
This recipe can also be made in a slow cooker on low for 8 hours.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Pressure Cooker, Broiling
Cuisine: Italian-American