Pressure Cooker Italian Beef

Chicago Style Italian Beef… Sort Of

Italian Beef Sandwich 1

I know, it’s not like the ones you used to get at (fill in the blank). First off, Italian Beef is not an Italian recipe, it is a regional dish usually found in Chicago. This recipe is not meant to emulate the Italian Beef at any particular place, it is merely Italian beef as I make it.

I am not from Chicago, and I have never had Italian Beef in Chicago. I have had it in other cities and each version was wildly different, so I figured that gives me a lot of leeway to make it “my way” (regrets, I’ve had a few, but then again, too few to mention, if I may be Frank).

Italian Beef Ingredients

Generally this is served on French or Sourdough rolls, but it can also be used to top noodles or rice (though not traditional). I like to use Sourdough rolls and add provolone cheese. The traditional condiment is Giardiniera, which can be spicy or mild. The only version I could find without making the trek to the Italian Deli was not really a version meant for sandwiches. It was good, but the huge chunks made it difficult to keep on the bread, and I like it with a little less cauliflower.

Italian Beef Browning

So, we start by heating the oil in the pressure cooker pot over medium-high heat.

Season about 2 pounds of Beef Chuck with salt and pepper (or Montreal Steak Seasoning, as I used) then brown on both sides and remove it to a plate.

Italian Beef Veggies and Garlic

Add 1 large onion, halved then sliced thickly and 2 bell peppers, also sliced thickly (whichever color you prefer) to the pot and sauté until they start to soften (about 5-6 minutes).

Toss in 5-6 cloves garlic, peeled and crushed with the side of  a knife and continue to sauté for another minute.

Garlic Crushed

Add a level tablespoon of Italian spice mix and 1 teaspoon of red pepper flakes and stir.

Pour in the 1 tablespoon of Worcestershire Sauce, 1-1/2 cups of beef stock and 1/4 cup pepperoncinis with 1/4 cup of the pepper juice.

Italian Beef Broth

Place the meat back in the pot.

Add a little salt and ten or twelve grinds of black pepper along with two bay leaves.

Lock the lid on the pressure cooker and raise the heat to high.

Italian Beef Finished

Bring to high pressure, then adjust the heat to maintain high pressure.

Set the time for 40 minutes.

When the time is up, let the heat come down on its own for ten minutes then do a quick release.

Italian Beef Sliced

Remove the meat to a plate and let it rest for ten minutes. Transfer the meat to a cutting board and slice thinly.

Remove the Bay Leaves, taste the sauce and add more salt and pepper to taste.

Return the meat to the pot.

Italian Beef Sandwich 3

Serve on sandwiches or over noodles or rice (I like it on sourdough rolls with provolone cheese). Add a little more juice on top of the meat.

This is a bit of a messy sandwich (or maybe I am just a slob), so it may require a knife and fork.

Top with Giardiniera (if desired).

 

Pressure Cooker Italian Beef
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Recipe type: Entree
Cuisine: Italian-American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
My take on the Chicago favorite "Italian Beef".
Ingredients
  • 2 tablespoons cooking oil
  • 2 pounds beef chuck
  • 2 bell peppers (whatever color you like) sliced medium-thick
  • 1 large or 2 medium sweet onions, halved and sliced medium-thick
  • 5-6 cloves garlic, peeled and crushed
  • salt and pepper
  • 1 level tablespoon dried Italian spice mix
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire Sauce
  • 1-1/2 cups beef stock
  • ¼ cup sliced pepperoncinis plus ¼ cup of the juice
  • 2 bay leaves
  • Giardinara (optional condiment)
Instructions
  1. Heat the oil the pressure cooker post over medium high heat
  2. Season the meat with salt and pepper (or Montreal Steak Seasoning as I used)
  3. Brown meat of both sides and remove to plate
  4. Add the onion and pepper to the pot and sauté until they start to soften
  5. Add the garlic and sauté for another minute
  6. Add the Italian spice mix and the red pepper flakes and stir
  7. Pour in the the Worcestershire Sauce, beef stock and the pepperoncinis with juice
  8. Place the meat back in the pot
  9. Add a little salt and ten or twelve grinds of black pepper along with the bay leaves
  10. Lock the lid on the pressure cooker and raise heat to high
  11. Bring to high pressure, then adjust the heat to maintain high pressure
  12. Set time for 40 minutes
  13. When time is up, let the heat come down on its own for ten minutes then do a quick release
  14. Remove the meat to a plate and let it rest for ten minutes
  15. Remove the bay leaves, taste the sauce and add more salt and pepper to taste
  16. Slice meat thinly, the return it to the pot
  17. Serve on sandwiches, or over noodles or rice (I like it on sourdough rolls with provolone cheese)
  18. Top with Giardinara (if desired)

Pressure Cooker French Dip

French Dip (no, I don’t mean Inspector Clouseau)

French Dip

Please pretend you don’t see the chip in the plate. Thanks for your cooperation.

Beef Dip, Beef Au Jus Sandwich, French Dip. Call it what you will, but here in Los Angeles it is and always will be French Dip.

Like in other cities, where two places claim to be either the “first” or the “best”, such as Pat’s vs Geno’s (Cheesesteak) in Philly, Matt’s Bar vs 5-8 Club (Juicy Lucy Burger) in Minneapolis or Lafayette vs. American Coney Island in Detroit, here in Los Angeles it’s Phillipe’s vs. Cole’s when it comes to the French Dip, with both claiming to be the originator. By the way, if you have always wanted to try a Juicy Lucy Burger, but are nowhere near the Minneapolis area, I just happen to have a Pressure Cooker Juicy Lucy recipe here.

Who was really the first, and what is the real story behind it’s invention? We will probably never know. Even Snopes.com gave it an “undetermined” rating.

This can be made with other cuts of meat, but I prefer Chuck Roast because it strikes a good balance between price and flavor.

French_Dip_Ingredients

The ingredients. Hey, I don’t think I forgot anything this time. Well, maybe the cooking oil, but I don’t usually put that in the photos. Oh, and the bread, but that doesn’t go in the pressure cooker so it doesn’t count. So there.

Turn heat to medium-high. In a couple tablespoons oil, brown the roast on both sides. Remove to a plate, then add the beer to the cooker, using a spoon to scrape the tasty bits off the bottom of the pot.

Meat_On_Plate

Return the meat to the pan.

Add in the 2 cups water and 1 tablespoon of “Better Than Bouillon”. You can replace the water and BTB with 2 cups of beef broth or stock, but I have been liking the “Better Than Bouillon” lately. It might not be as healthy as plain stock, but I find it gives it a more “restaurant-y” flavor. If the water completely covers the meat, use a little less, so a quarter inch or so of the meat is exposed.

Add in the Soy Sauce, Worcestershire Sauce, Garlic Powder, Onion Powder, oregano and thyme.

Add the salt and pepper.

Toss in a couple bay leaves.

Meat_Browning

Turn the heat to high and place the cover on the pressure cooker.

Bring to high pressure. When pressure is reached, adjust heat to maintain high pressure and set timer to 45 minutes.

Beer_Opening

While waiting for the meat to cook, feel free to finish the beer that is left in the bottle.

When timer sounds, let the pressure come down for 10 minutes, then do a quick release.

Remove to a plate and let it rest for five minutes.

Slice thinly. You can either return the sliced meat to the broth, then put on the sandwiches, or you can serve broth on the side.

Sandwich_On_Tray

I like to butter the rolls and toast in the oven for a few minutes, then put shredded mozzarella on the bottom part of the roll and toast for a couple more minutes.

They are great with a little prepared horseradish on the roll.

Sandwich_Au_Jus

Pressure Cooker French Dip
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
For Meat
  • 3 pound (approximately) boneless chuck roast
  • 1 cup beer
  • 2 cups water
  • 1 tablespoon Better Than Bouillon
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
For Sandwiches
  • 4-6 Sandwich Rolls
  • Butter
  • Shredded Mozzarella
Instructions
For Meat
  1. Heat 2 tablespoons oil in pressure cooker pot over medium-high heat
  2. Brown roast on both sides
  3. Remove to plate
  4. Add beer to pressure cooker, scraping any meat bits stuck to the bottom of the pot
  5. Return meat to pan
  6. Add water and Better Than Bouillon (you can substitute 2 cups beef stock for the water and BTB)
  7. Meat should not be submerged, use a little less water if it looks like it will cover meat completely. Leave just a bit showing above water level
  8. Add soy sauce, Worcestershire Sauce, garlic powder, onion powder, oregano, thyme, salt and pepper
  9. Add bay leaves
  10. Put cover on pressure cooker
  11. Turn heat to high and bring to high pressure
  12. When high pressure is reached, turn down heat to maintain high pressure
  13. Set timer for 45 minutes
  14. When time is up, remove from heat
  15. Let pressure come down on its own for 10 minutes, then do a quick release
  16. You can either add the meat back to the pan or just put slices on the sandwich and serve the pan sauce in small bowls on the side for dipping
For Sandwich
  1. Shred about 8 ounces part-skim mozzarella
  2. Preheat oven to 350 degrees
  3. Put 4-6 French rolls on baking tray
  4. Spread Butter on both sides of French rolls
  5. Put in oven for about 5 minutes, or until bread starts to brown
  6. Sprinkle mozzarella on bottom of rolls
  7. Put back in oven for 2-3 minutes
  8. When cheese is melted, remove from oven
  9. Divide beef between rolls
  10. Spread horseradish or mustard on tops of rolls (optional)
  11. Put tops on sandwiches and serve