comment icon 80 more comments There is so much to love about food that takes 7 minutes to prepare and involves tender shredded beef with a lot of garlic and onion, crusty buttered bread, melted Provolone, salty and tangy giardiniera, and a superluscious and flavorful broth to dunk it all in. Just… you’re going to make a huge mess eating this thing, and you’re going to love every crispy, cheesy, drippy, totally delicious bite. I mean, maybe not a good look for a first date or a business dinner, okay? This is the time to put your comfy pants on and grab a few napkins and just get in touch with your inner hungry person.
Watch How To Make This Instant Pot Italian Beef
Instant Pot Italian Beef Sandwiches, Coming Right Up:
Everything goes in the Instant Pot, and… that’s pretty much it. You really don’t need me at all for this. It’s frozen? Just add a little extra time. You do / don’t want to saute your onions and garlic first? Go for it. You’re missing a spice? Just wing it! Low maintenance and flexibility is the name of the game here. After about an hour of pressure cooking, look at what you are treated to:
Things To Know About Giardiniera
Okay, beef is done, onto the toppings. Here’s the deal. Giardiniera is basically a mix of pickled veggies that’s used as an appetizer, or in salads, or as a topping, depending on what’s in it and where you’re from. It’s an Italian / Chicago-an thing, from what I can understand? But here’s the other deal: I am not Italian and I am not from Chicago and I still really, really love giardiniera. I like DeLallo giardiniera because I like DeLallo everything, but also, I really appreciate that the DeLallo giardiniera is not packed in oil. So you still get the pucker that cuts through all the rich stuff, without adding extra heaviness, and bonus that you can use a little bit of the brine to tangify the beef. It’s good stuff. Once your beef is done, you guys, the rest is history. Broil some hearty (I mean like SUPER hearty) crunchy bread with slices of Provolone cheese, add your beef and giardiniera, and send it swimming in that brothy goodness. That first crunchy, hot, drippy bite? It is a MOMENT. Thank you to DeLallo for sponsoring this recipe! 4.9 from 30 reviews I like to have smaller pieces of giardiniera on my sandwich so I usually run a big knife through all the pieces to get a more chopped texture. Stovetop Instructions: Combine the oregano, basil, onion powder, paprika, garlic powder, red pepper flakes, salt, and black pepper in a small dish. Season the beef with the spice mixture. Heat 1-2 tablespoons of oil in a Dutch oven over medium heat. Sear the beef on all sides until browned, but not cooked through. Remove the beef from the pot. Add in the onion and garlic and sauté until softened. Pour in the beef broth and giardiniera brine. Add the beef back to the pot. Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot and cook on low for 2 hours until the beef is fork tender and can be easily shredded. Crockpot Instructions: Cook on high for 5-6 hours. Freezer Meal Version
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This recipe is part of our easy Italian-inspired recipes page. Check it out!
