These Pressure Cooker Italian Beef Sandwiches are tender, juicy, and packed with bold Italian flavors. Slow-simmered in a savory broth and

served on crusty rolls, they’re perfect for family dinners, game days, or make-ahead meals.

Ingredients

For the Beef

• 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

• 2 cups beef broth, preferably unsalted

For the Sautéed Green Peppers (Optional)

• 2 teaspoons olive oil

• 2 medium green bell peppers, cored and sliced

• Kosher salt, to taste

• Freshly ground black pepper, to taste

For the Sandwiches

• Crusty 6-inch sub or sandwich rolls

• Sliced provolone, cheddar, or American cheese (optional)

• Giardiniera or pepperoncini peppers (optional)

Instructions

1. Season the Beef

In a small bowl, combine oregano, basil, onion powder, paprika, black pepper, salt, rosemary, thyme, red pepper flakes, and garlic powder.

Toss the beef cubes with the seasoning until evenly coated.

2. Sear the Beef

Set your pressure cooker to the sauté function. Heat olive oil, then add the seasoned beef in batches. Sear on all sides until browned. Remove

and set aside.

3. Build the Flavor

Add the sliced onion to the pressure cooker and sauté for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.

4. Pressure Cook

Return the beef to the pot. Pour in the beef broth and stir to deglaze the bottom of the pot. Secure the lid and cook on high pressure for 35–

40 minutes.

Allow natural pressure release for 10 minutes, then carefully release any remaining pressure.

5. Shred the Beef

Using two forks, shred the beef directly in the pot. Let it soak in the flavorful juices for an extra 10 minutes for maximum tenderness.

6. Sauté the Green Peppers (Optional)

Heat olive oil in a skillet over medium heat. Add sliced green peppers, season with salt and black pepper, and sauté for 5–7 minutes until

tender but slightly crisp.

Assemble the Sandwiches

1. Slice the rolls and lightly toast if desired.

2. Pile the shredded Italian beef onto each roll.

3. Add sautéed peppers, cheese, and giardiniera or pepperoncini if using.

4. For melted cheese, place the sandwiches under a broiler for 1–2 minutes.

Serving Tips

• Serve with extra cooking broth for dipping.

• Pair with fries, chips, or a simple salad.

• Leftover beef stores well in the refrigerator for up to 4 days or can be frozen.

Juicy, savory, and incredibly satisfying, these Pressure Cooker Italian Beef Sandwiches bring classic comfort food straight to your kitchen.