Description
Pressure Cooker Italian Beef Sandwiches are packed with bold flavors and melt-in-your-mouth tender beef, made effortlessly in a pressure cooker. Perfect for busy weeknights or weekend gatherings, these sandwiches are layered with juicy beef, optional sautéed green peppers, and your choice of cheese, all nestled in a crusty sub roll.
Ingredients
Units
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- 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 (omit if using salted beef broth)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 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 cloves garlic, minced or pressed
- 2 cups beef broth, preferably unsalted
- 2 teaspoons olive oil (for peppers, optional)
- 2 medium green bell peppers, cored and sliced (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6-inch crusty sub or sandwich rolls
- Sliced provolone, cheddar, or American cheese (optional)
Instructions
- In a small bowl, mix oregano, basil, onion powder, paprika, black pepper, salt, rosemary, thyme, red pepper flakes, and garlic powder.
- Rub the spice mixture evenly over the beef cubes.
- Turn the pressure cooker to sauté mode, add olive oil, and brown the beef in batches. Set aside.
- Add sliced onion and garlic to the pot, sautéing until soft and fragrant, about 3 minutes.
- Return the beef to the pot, add beef broth, and stir to combine.
- Seal the lid and cook on high pressure for 50 minutes. Allow natural release for 15 minutes before manually releasing remaining pressure.
- Shred the beef in the pot and stir to mix with juices.
- (Optional) While beef cooks, heat olive oil in a skillet over medium heat. Add green bell peppers, season with salt and pepper, and sauté until soft, about 5-7 minutes.
- Toast sandwich rolls if desired, then layer with shredded beef, optional sautéed peppers, and cheese.
- Serve hot with extra jus from the pot for dipping.
Notes
- Use unsalted beef broth to better control the seasoning.
- For extra richness, add a splash of red wine before pressure cooking.
- Leftovers are great for freezing or meal prep.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg