Italian Beef Sandwiches (Slow Cooker, Stovetop, or Instant Pot)

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Italian beef can be cooked in the slow cooker, Instant Pot, or cooked on the stovetop and cooked in the oven. With minimal prep time before simmering with your favorite Italian spices, your whole family will love this tender, juicy beef.

What we love most are recipes that have multiple options: slow cooker, Instant Pot, or stovetop. If you have all the specialty appliances like we do, it’s up to you to pick and choose which cooking method is best for your family. If disposable kitchen utensils aren’t your thing, we also have stove and oven instructions for you in this recipe. This Italian Beef Recipe is delicious no matter how you cook it!

  • Topping suggestions for Italian Beef Sandwiches:

    This sandwich is really good with no added toppings – just meat and peppers on a delicious sandwich wrap. However, a perfectly acceptable topping for this sandwich is a few slices of provolone cheese.

  • Bread suggestions:

    Homemade sandwiches are our personal favorite, but any roll will work. If we can’t eat sandwiches, we love crusty sandwich rolls.

  • What is a Giardiniera?

    A Chicago-style giardiniera is a mixture of pickled and pickled vegetables. It usually includes cauliflower, bell peppers, celery, and carrots, but you can sometimes find other peppers and gherkins as well. You should be able to find it at your local grocery store near Kimchi.

  • Baking suggestions:

    For the most tender and flavorful beef, you’ll want to use a chuck or rump roast. These are traditionally less expensive cuts of meat and should be easy to find in the meat section of your grocery store.

  • Storage and Reheating Instructions:

    Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single servings in the microwave in 30-second increments until heated through.

  • Freezing Instructions:

    We recommend portioning your meat by the pound (or less). Store in quart-size freezer bags for up to 3 months. When ready to use, thaw overnight in the refrigerator.

If you liked this recipe, you might be interested in these other delicious sandwich recipes:

Italian beef sandwich on a Hoagie roll.
Italian Beef Sandwich Rolls with Peppers and Onions.

Italian beef can be cooked in the slow cooker, Instant Pot, or cooked on the stovetop and cooked in the oven. With minimal prep time before simmering with your favorite Italian spices, your whole family will love this tender, juicy beef.

Preparation time 15 minute

cooking time 3 Hour

total time 3 Hour 15 minute

raw material

  • 2 tablespoon vegetable oil
  • 3 to 5 pound Roast Beef Chuck
  • 1 big yellow onion slice
  • 2 cup beef soup
  • 16 ounce gardener divided (Chicago-style Italian pepper blend)
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon granulated sugar
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 8 sandwich rolls

instruct

Stove Instructions:

  • Preheat oven to 350°F. Heat a large oven-safe Dutch oven pot over high heat.

  • Add vegetable oil to pan and roast until browned, about 3 to 4 minutes per side.

  • Once charred, remove from heat and top with sliced ​​onions. Pour in beef broth and half of the Giardiniera peppers and juice.

  • In a small bowl, stir together oregano, garlic powder, onion powder, sugar, parsley, basil, salt, and pepper. Sprinkle over top of roast.

  • Cover the pot and transfer it to a preheated 350 degree oven. Cook 3 hours, or until the meat reaches an internal temperature of 202°F and shreds easily with a fork.

  • Mince the meat, place on sandwich rolls (toasted or untoasted), and top with remaining giardiniera peppers.

Slow Cooker Instructions:

Instant Pot Instructions:

  • Follow this recipe as directed, but instead of searing and searing the roast in a large pot, do all of this in a pressure cooker. Sear the meat using the sear setting on the electric pressure cooker as directed in step 2. Once charred, add the liquid, pepper and seasonings. High pressure cook for 60 minutes, then natural release for 15 minutes. Then, switch the release valve to the exhaust position. After the steam stops, remove the lid.

Serve: 1sandwich | Calories: 636kcal | carbohydrate: 64G | protein: 42G | fat: 40G | Saturated fat: 12G | Trans fat: 1G | cholesterol: 117mg | sodium: 2218mg | Potassium: 702mg | fiber: 2G | sugar: 4G | Vitamin A: 36unit | Vitamin C: 7mg | calcium: 126mg | iron: 6mg

Italian Beef Sandwiches (Slow Cooker, Stovetop, or Instant Pot)