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Meatball Sliders
Chicago-Style Italian Beef Sandwiches
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These Italian-American sandwiches are stacked high with sliced beef, pepperoncini-spiked jus, and giardiniera pickles, so you’ll need sturdy rolls to hold in all the goodness. Delis in Chicago use a spiral meat slicer to get wafer-thin slices of meat. At home, you can either slice the roast with a sharp carving knife into thin slices (best with bottom or rump roast) or shred the meat with two forks (if using chuck roast).
| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
6 servings
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Ingredients
- 2 1/2 pounds beef chuck roast well-marbled bottom round roast, or rump roast
- 1 tablespoon olive oil
- 1 teaspoon garlic granulated
- Salt and pepper
- 1 1/2 cups beef broth homemade or low-sodium store-bought
- 1 yellow onion halved lengthwise and sliced through the root end
- 1/2 cup pickled pepperoncini peppers sliced
- 3 cloves garlic thinly sliced
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian seasoning
- 6 crusty sub sandwich rolls split lengthwise
- 1 cup chopped giardiniera or other Italian pickled vegetables, homemade or store-bought
Ingredients
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Instructions
- Select Sauté and adjust to More/High heat. Brush the roast with the oil and sprinkle with the granulated garlic and a generous amount of salt and pepper. When the pot is hot, add the beef and cook until well browned all over, 8 minutes. Press Cancel.
- Add the broth, onion, pepperoncini, garlic, tomato paste, and Italian seasoning to the pot and stir to combine. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 1 hour 20 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, let the pressure come down naturally, about 20 minutes. Transfer the roast to a cutting board and tent with foil. Select Sauté and adjust to More/High heat. Simmer the cooking liquid, uncovered, until reduced slightly, 10 minutes. Spoon off the liquid fat floating on top of the liquid and discard.
- Thinly slice the roast with a sharp carving knife or slice the meat into thick slices and shred it with two forks (see headnote in recipe description). Mound the beef on the rolls, spoon some of the reduced cooking liquid over the top, and top with the giardiniera.
Recipe Notes
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy’s work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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Used a top sirloin roast. Found meat to be overcooked and bland. Would not make again.
We loved it! Next time I will double the Peperoncino in the pot to make it zestier. Thanks for posting this recipe!
We’re a bland type of family so only used the pepperonchini peppers. Followed the exact directions & came out perfect!!
This was delicious! Can’t wait to make it for company.
Second time using my Instant Pot. It was fabulous. I had to shred it, as it was falling apart.
No salad peppers (pepperoncini) in REAL CHICAGO Italian Beef. I am from Chicago. Nobody makes it that way.
Super yummy ! Make sure you get strong bread that will hold up to the liquid….!!
Meat was bland even after shredding and mixing with the sauce.
Came out great but i did tweak my seasoning a little bit this is the first recipie i made in the instant pot and im in love
I follwed this recipe exactly how it was written and I found this recipe to be super bland. I was not impressed at all. It needed more flavor, pretty dissapointing.
Depending on personal preference you may need increase spices in recipes to personalize them.
Possibly the tastiest Italian beef we’ve had!
Very Bland
An hour and 20 seems like a long time in a instant pot. Anyway our family came from Chicago area too. No tomato sauce. Beef boullion with alot of italian seasoning. I used garlic powder, salt and pepper, onion powder and seared both sides. Added beef stock and scraped bottom. Tossed in a whole
garlic chopped onion slices then meat. I used top round roast. Set 25 min pressure cook. It sat for 10 min and I released pressure. Removed meat, cut and let it pressure cook another 10. Worked for me.
Excellant! A must try!
I got my instant pot duo yesterday. I was really excited and did this recipe for dinner last night. I did something wrong, but don’t know what exactly. All the liquid cooked out and the instant pot flashed the burn notification to me, so I released pressure and took it out. It was fully cooked, and beef wasn’t burned, but no liquid left and on bottom and pepperoncinis were burnt to bottom. I followed recipe, so not sure what happened. Any suggestions would be welcomed and appreciated.
Karla Sheeley,
It sounds like the rubber gasket in the lid might not have been seated correctly. Was there any steam coming out of the pot while it was cooking? If the pot was set up correctly, there should be lots of liquid remaining after the cooking as pressure cookers are a sealed system with no evaporation. Make sure the rubber ring is set in the lid securely before locking on the lid every time you use the Instant Pot. Keep the faith, there is a small learning curve but once you get it, you’ll love it!
For those that found the recipe bland, you may want to buy the hot-type pepperoncini peppers in lieu of the mild peppers. Also be sure to use beef stock (not water), fresh Italian seasoning, and simmer the remaining cooking liquid for a full 10 minutes so the cooking liquid’s flavor intensifies.
Thank you Ivy. I’ll make sure to check the gasket each time. Fingers crossed trying chicken taquitos tonight.