Dinner, Lunch

Italian Beef Sandwiches

  • Prep 5 mins
  • Total 1h 10 mins
  • Easy
  • Serves 4

Enjoy on game day or any time you’re craving a delicious sub/hoagie!

Allergies

  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 1/2 pounds chuck roast
  • 2 tablespoons canola oil
  • 1 1/2 cups beef stock
  • 4 small yellow onions, peeled, cut in quarters
  • 1 jar (16 ounces) pepperoncini peppers
  • 1 can (14 1/2 ounces) diced tomatoes
  • 8 slices pepper jack cheese
  • 2 baguettes (18 inches each), cut in half
  • Step 1

    Select SEAR/SAUTE and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.

  • Step 2

    After 5 minutes add the canola oil to the pot followed by the meat. Sear each side of the beef for about 4 minutes or until a crust is formed.

  • Step 3

    Add beef stock, onions, pepperoncini peppers, and diced tomatoes to the pot. Stir with a rubber or wooden spatula until evenly combined. Gently scrape the bottom of the pot while stirring. After stirring, close the lid and move the slider to the PRESSURE position and make sure the pressure release valve is in sealed position.

  • Step 4

    Select PRESSURE, set temperature to HIGH, and time to 50 minutes. Select PRESSURE RELEASE and select QUICK. Press START/STOP to begin cooking.

  • Step 5

    When cooking is complete and steam is released, move the slider into the AIR FRY/STOVETOP position and carefully open the lid.

  • Step 6

    Use silicone-tipped tongs to shred the beef. Then assemble sandwiches, topping the shredded beef with sliced pepper jack cheese. Serve with a side of sauce for dipping.