Chicago Style Italian Beef… Sort Of
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).
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.
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.
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.
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.
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.
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.
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.
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|| |
- 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)
- Heat the oil the pressure cooker post over medium high heat
- Season the meat with salt and pepper (or Montreal Steak Seasoning as I used)
- Brown meat of both sides and remove to plate
- Add the onion and pepper to the pot and sauté until they start to soften
- Add the garlic and sauté for another minute
- Add the Italian spice mix and the red pepper flakes and stir
- Pour in the the Worcestershire Sauce, beef stock and the pepperoncinis with juice
- Place the meat back in the pot
- Add a little salt and ten or twelve grinds of black pepper along with the bay leaves
- Lock the lid on the pressure cooker and raise heat to high
- Bring to high pressure, then adjust the heat to maintain high pressure
- Set time for 40 minutes
- When time is up, let the heat come down on its own for ten minutes then do a quick release
- Remove the meat to a plate and let it rest for ten minutes
- Remove the bay leaves, taste the sauce and add more salt and pepper to taste
- Slice meat thinly, the return it to the pot
- Serve on sandwiches, or over noodles or rice (I like it on sourdough rolls with provolone cheese)
- Top with Giardinara (if desired)