Instant Pot Chicago Beef Sandwiches Recipe
Prep: 15 minutes
Cook: 40 minutes
Yields: 4 servings
Get ready to sink your teeth into the juiciest, most tender Chicago beef sandwich of your life!
This Instant Pot recipe is a game-changer, transforming a tougher cut of beef into a mouthwatering masterpiece that’ll make your taste buds do the happy dance!
First, season that beef chuck with salt, black pepper, dried oregano, garlic powder, onion powder, red pepper, and paprika. Yes, it’s a lot of flavor, but trust us, it’s worth it!
Next, turn that Instant Pot to High Saute setting and add some oil. Sear that beef on both sides for 3 to 5 minutes, then remove it and add some sliced onions, garlic, and Fresno chili. Mmm… can you smell it?
Now, deglaze that pot with 2 cups of beef stock, and add some sport pepper juice, bay leaf, and thyme. Return the beef to the pot, place the lid on, and cook on High Pressure for 4 minutes. Then, set it to Keep Warm and let it do its magic for 40 minutes.
After that, take the meat out and slice it thin. Strain the braising liquid and add it back to the pot with the sliced meat. Add the remaining 1 cup of broth, and if you’re feeling fancy, dip the inner face of those Italian hoagie rolls in the braising liquid.
Finally, assemble those sandwiches by adding the meat to the hoagie rolls, and garnish with some chopped giardiniera. Serve immediately and get ready for the oohs and aahs!
This Chicago beef sandwich is a real showstopper, folks! So go ahead, indulge in this culinary masterpiece, and let the flavors transport you to the Windy City!
Printable Recipe
Ingredients
- 2 lbs beef chuck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper
- 1 teaspoon paprika
- 2 tablespoons oil
- 1 cup sliced onions
- 2 cloves garlic, minced
- 1 Fresno chili, sliced
- 2 cups beef stock
- 1/4 cup sport pepper juice
- 1 bay leaf
- 1 teaspoon thyme
- 1 cup broth
- 4 Italian hoagie rolls
- 1/2 cup chopped giardiniera
Instructions
- 1. Season the beef chuck with salt, black pepper, dried oregano, garlic powder, onion powder, red pepper, and paprika.
- 2. Set the Instant Pot to High Saute and add some oil. Sear the beef on both sides for 3 to 5 minutes.
- 3. Remove the beef and add sliced onions, garlic, and Fresno chili to the pot.
- 4. Deglaze the pot with 2 cups of beef stock, and add sport pepper juice, bay leaf, and thyme.
- 5. Return the beef to the pot, close the lid, and cook on High Pressure for 4 minutes.
- 6. Set to Keep Warm and let it sit for 40 minutes.
- 7. Take the meat out and slice it thin.
- 8. Strain the braising liquid and add it back to the pot with the sliced meat.
- 9. Add the remaining 1 cup of broth and dip the inner face of the Italian hoagie rolls in the braising liquid if desired.
- 10. Assemble the sandwiches by adding the meat to the hoagie rolls and garnish with chopped giardiniera. Serve immediately.
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