Anyone else out there love a hot, shredded beef sandwich? I’m a sucker for a shredded beef sandwich, whether it be poboys, a French dip, or hot Italian beef. If I see it on a menu, odds are I’m gonna try it.
But if you’re into beef sandwiches, you know, you KNOW they are not all created equally. Some are bland, some are just sliced deli meat, some are more like a beef fat sandwich, and some are so sopped up with juice you can’t even lift the damn thing, you have to use a fork.
That’s why I like making it at home and guys, with a pressure cooker, it’s a no freaking brainer. Aside from browning the meat, which is not necessary but recommended, there’s literally nothing to it. It’s quick, it’s cheaper than eating out, and you know what’s in it. All wins in my book. And you can make how you want. You want it sopped up? Sop that sucker up! You want it spicy, use spicy cherry peppers! Be warned, it will be spicy if you use hot cherry peppers.
You ready to smash your face into a hot Italian beef sandwich? Me too, let’s do this. COLUMBO MOMENT: Oh, one more thing. That juice that’s gonna be left in the pot? Do not throw that away. Save it, freeze it. It makes for an insane chili or Brunswick stew liquid. Or veggie soup, that’s pretty bomb too.
Hot and Spicy Italian Beef – Instant Pot
- 2-3 pound chuck roast, cut in ½
- salt and pepper or your favorite seasoning mix for roast
- 2 cups beef broth
- 14 ounces crushed tomatoes
- 4 ounce jar pimentos, drained
- 8 ounces pepperoncini and their juice or 1/2 of a big jar
- 1/2 jar sweet or hot cherry pepper, quartered, no juice
- salt and pepper to taste
- good loaf bread
Turn your pressure cooker/Instant Pot on to saute. When the pot is hot, add in some oil. Season your beef chunks with salt and pepper or your favorite seasoning. Add to the pot and brown on both sides. Remove to a plate when browned.
Add the beef broth to the pot and deglaze. That is, stir it about, scraping the bottom to remove any of the browned/burnt bits and bobs. Do get as much as you can off, as it can trigger a burn notice if not removed.
Add in crushed tomatoes, pepperoncinis and juice, cherry peppers, and pimentos. Stir. Add salt and pepper if using.
Add the meat to the pot, nestling in the mixture. Any liquids on the plate the meat was on, add that to the pot too.
Pressure on high for 60 minutes. Let the pressure come down naturally for 10 minutes. Carefully quick release the remaining pressure.
Remove the meat to a dish and shred, removing fat chunks (or if you're into fat chunks, leave em in). Once the meat is shredded, use a slotted spoon to gather all the pepper bits in the liquid. Add them to the meat mixture. Stir them into the meat mixture when you've collected them all.
Serve the shredded beef on rolls.
The liquid that’s left in the pot? That makes for a delicious veggie soup, chili or Brunswick stew! I freeze it in Souper Cubes or a ziplock bag.
This post parties at: The Weekend Potluck