Italian Roast Beef Sandwiches are the answer you need for an easy, yet beyond delicious family dinner. These sandwiches are simple to make and even easier to enjoy! Delicious tender beef, a wonderfully flavorful au jus, and vinegary toppings come together to make one of the world’s most beloved handheld delights. These mouthwatering flavors on a toasted bun will be the star of your next meal!
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Italian Roast Beef Sandwiches are so incredibly easy to make – the prep only takes about 10 minutes and the Instant Pot does the rest. The beef is cooked in a flavorful mix of beef broth, seasonings, and vinegary peppers. The result? Beyond tender and flavorful beef that falls magically onto toasted buns. Topped with provolone cheese and a healthy dollop of the pickled veggies, your family will be singing your praises.
Make these wonderful Italian beef sandwiches for your next party or get together with friends. They’re the perfect addition to any game day spread. And, if you just need something easy for a weeknight meal for your hungry family, look no further!
italian roast beef sandwich ingredients
- Chuck Roast
- Kosher Salt and Fresh Ground Pepper
- Beef Broth or Stock
- Italian Seasoning
- Smoked Paprika
- Celery Seed
- Coriander
- Whole Bay Leaves
- Carrot, Celery, Onion, Garlic
- Pepperoncini Peppers
- Provolone Cheese
- Giardiniera
how to make italian roast beef sandwiches
Time needed: 1 hour and 50 minutes
For the most mouthwatering Italian Roast Beef Sandwiches, simply:
- Season and sear.
Liberally season the outside of the chuck roast with kosher salt and pepper. Using the high sauté function on the Instant Pot, sear the roast on all sides. Once seared, remove roast and set aside.
- Deglaze.
Add the beef broth to deglaze the bottom of the pot.
- Prep the Italian Roast Beef Sandwich cooking liquid.
Return the roast to the Instant Pot. Next, add the Italian seasoning, celery seed, coriander, smoked paprika, garlic, onion, carrot, celery, and pepperoncini peppers (plus juice).
- Cook.
Cook the roast on high pressure for 1 hour. Allow the instant pot to depressurize naturally.
- Shred the beef and strain the liquid.
Remove the roast and shred the meat. Strain the cooking liquid and return the juice to the instant pot. Reduce the liquid using the sauté function for 10 minutes. Taste the cooking liquid and add salt if needed.
- Assemble the Instant Pot Italian Beef Sandwiches.
Pile the shredded roast meat high onto sliced and toasted hoagie rolls. Top with slices of provolone cheese, extra pepperoncinis, giardiniera . Serve au just on the side for dipping. Grab a bib and enjoy!
frequently asked questions
Absolutely!
For the crockpot:
Sear the chuck roast in a cast iron skillet. Once, seared add the roast to the crockpot. Deglaze the cast iron skillet with the beef broth and add this liquid to the crockpot. Add the seasonings, onion, garlic, carrot, celery, and peppers (with juice) to the crockpot. Cook on high for 4 hours or low for 8 hours – until beef is tender. Assemble and serve as instructed.
For a dutch oven:
Sear the chuck roast in a heavy bottom dutch oven. Once seared, remove the roast and set aside. Deglaze the dutch oven with the beef broth and return the roast to the pot. Add the seasonings, onion, garlic, carrot, celery, and peppers (with juice) to the crockpot. Cook in a preheated 250° oven for 6-8 hours – until beef is tender. Assemble and serve as instructed.
Refrigerate the Italian beef in an airtight storage container for up to 3 days. Simply heat up and serve on toasted rolls when you’re ready for an Italian Beef Sandwich that everyone will love!
Freeze the beef in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
It’s amazing is what it is. Giadiniera is a tangy, slightly spicy pickled vegetable condiment. Its vinegary bite pairs perfectly with the rich beef in this sandwich. If you don’t have some, get it. You’ll find that you’re adding it to everything!
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Italian Beef Sandwiches
Equipment
Ingredients
- 1 2½-3 lb chuck roast
- kosher salt enough to liberally season the outside of the roast
- fresh ground pepper enough to season the outside of the roast
- 4 cups beef broth or stock
- 8 oz pepperoncini peppers, plus 1/4 cup juice plus extra for serving
- 2 tbsp Italian seasoning
- 1 tbsp smoked paprika
- 1 tbsp celery seed
- 2 tsp coriander
- 1 cup each carrot, celery, and onion – rough chopped
- 6-7 cloves garlic
Assembly and Serving
- 8 hoagie rolls, split and toasted
- 16 slices provolone cheese
- giardiniera and extra pepperoncinis, for topping
Instructions
- Liberally season the outside of the chuck roast with kosher salt and fresh ground pepper.
- Using the high sauté function on the Instant Pot, sear the roast on all sides. Once seared, remove roast and set aside.
- Add the beef broth to deglaze the bottom of the pot.
- Return the roast to the Instant Pot. Next, add the Italian seasoning, smoked paprika, celery seed, coriander, garlic, onion, carrot, celery, and pepperoncini peppers(plus juice).
- Cook the roast on high pressure for 1 hour. Allow the instant pot to depressurize naturally – about 30 minutes.
- Remove the roast and shred the meat. Set aside.
- Strain the cooking liquid and return to the instant pot. Reduce the liquid using the high sauté function for 10 minutes. Taste and add salt if needed.
- Pile the shredded roast meat high onto toasted hoagie rolls. Top with slices of provolone cheese, extra pepperoncinis, and giardiniera. Serve au just on the side for dipping.
- Grab a bib and enjoy!
Notes
Sear the chuck roast in a cast iron skillet. Once, seared add the roast to the crockpot. Deglaze the cast iron skillet with the beef broth and add this liquid to the crockpot. Add the seasonings, onion, garlic, carrot, celery, and peppers (with juice) to the crockpot. Cook on high for 4 hours or low for 8 hours – until beef is tender. Assemble and serve as instructed.
For a dutch oven:
Sear the chuck roast in a heavy bottom dutch oven. Once, seared remove the roast and set aside. Deglaze the dutch oven with the beef broth and return the roast to the pot. Add the seasonings, onion, garlic, carrot, celery, and peppers (with juice) to the crockpot. Cook in a preheated 250° oven for 6-8 hours – until beef is tender. Assemble and serve as instructed.
Nutrition
If you guys make these Italian Roast Beef Sandwiches, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Italian Roast Beef Sandwich recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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