Chicago Style Italian Beef Recipe (Slow Cooker and Instant Pot Directions)
If you like a classic Chicago Italian beef sandwich you are going to fall in LOVE with Easy Instant Pot Italian Beef! With just a few ingredients, it cooks quickly in your pressure cooker and makes the BEST au jus sauce. (I’ve also included instructions for making this simple recipe in your slow cooker.)
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This easy Italian Beef recipe comes together quickly, uses only simple ingredients, has the best flavor, and is the perfect meal for busy weeknights.
Plus, by using the Italian seasonings dressing packets, you eliminate the need to measure out a bunch of spices, making it one of my favorite easy weeknight dinners.
It’s also a great meal to serve when you need a main dish to serve a crowd – such as a potluck or family gathering. Plus, it makes one of the best Italian Beef dipping sauces I’ve ever tasted!
What Makes Italian Beef “Chicago Style”?
A traditional Chicago Style Italian beef sandwich, which dates back to the 1930s contains thin slices of roast beef (although I think that this shredded version is just as yummy and easier to serve!).
It’s simmered and served au jus on Italian-style deli rolls. The beef is then topped with a giardiniera mix or sauteed with Italian sweet peppers. Often topped with a slice of provolone cheese, the sandwiches are then dipped in the delicious au jus created as the roast beef simmers.
What is an Italian Beef Sandwich Recipe vs French Dip Sandwiches?
Italian Beef is generally a roast cut of beef seasoned with herbs, spices, and picked vegetables. A French Dip recipe usually involves thinly sliced prime rib that’s been braised in broth. Both make great sandwiches and are amazing served with a side of your favorite au jus recipe.
What You’ll Need to Make Easy Instant Pot Italian Beef
- 3 pounds beef chuck roast, cut into chunks
- 3 cups beef broth or beef stock
- 2 packets Italian Dressing (dry mix)
- Jar of your favorite giardiniera
Optional Items for Making Italian Beef Sandwiches
- Hoagie Rolls
- Italian Roll
- French Rolls
- Provolone Cheese, Parmesan Cheese, or Mozzarella Cheese
- Red Onions
- Green Peppers
- Red Peppers
- Pepperoncini Peppers
How to Make Instant Pot Italian Beef Recipe
Begin by placing the beef chunks into your Instant Pot and pouring 1/4 cup of the giardiniera brine over the beef.
Next, mix the beef broth and Italian seasoning dressing packets together in a medium-sized saucepan. Cook on high heat until the broth begins to boil, then turn the heat to low and allow to simmer for 2-3 minutes.
Pour the broth mixture over the beef chunks.
Set your Instant Pot on high pressure and set the cook time to 60 minutes.
When the cook time is done, allow the pressure cooker to perform a natural release for about 15 minutes. (After 15 minutes, you can manually release any remaining pressure.)
Shred the beef, saving the broth in your Instant Pot.
You can simply top the shredded meat with giardiniera and serve. I like to fill a crusty Italian-style roll with the shredded beef and top it with a slice of provolone cheese and a dollop of mustard. Serve with a side of au jus for dipping.
How to Make Italian Beef in Your Slow Cooker
You can easily convert this delicious recipe to make it in your crock pot. I like to use my crockpot to make these delicious sandwiches when we don’t have an exact time for dinner and I know people will be eating throughout the day. This simple dish is perfect for game day, a potluck, or a family event.
- Begin by placing the beef chunks into the bottom of your slow slow cooker and pouring 1/4 cup of the giardiniera brine over the beef.
- Next, mix the beef broth and dry Italian salad dressing mix together in a medium-sized saucepan. Cook on high heat until the broth begins to boil, then turn the heat to low and allow to simmer for 2-3 minutes.
- Pour the broth mixture over the beef chunks.
- Cook on low heat for 10-12 hours or high heat for 4-5 hours.
What Can I Do With Any Leftover Beef
Leftover Italian beef roast can be stored in an airtight container in your refrigerator for up to 3 days or frozen in a freezer bag for up to 3 months.
One of my favorite ways to use leftover is by making “Italian Beef Pizzas”:
- Preheat your oven to 350 degrees Fahrenheit
- Take a premade pizza crust, flatbread, or piece of naan bread and spread a layer of leftover meat on top of it
- Top with your choice of toppings: Chicago-style giardiniera, red bell peppers, green peppers, onions, hot peppers, banana peppers, and pepperoncini are all great options
- Top with your choice of cheese
- Bake in the oven for about 10 minutes until it’s warm throughout and the cheese has melted
The Perfect Side Dishes for Italian Beef Sandwiches
Here are some delicious side dishes to serve alongside this yummy main course:
- Brussels Sprouts
- Caprese Salad
- Potato Salad
- Garlic Bread
- Onion Rings
- Green beans topped with bread crumbs
- Crusty Italian Bread
- Spicy Cucumber Salad
- Sweet Potato Fries
- A simple green salad
- Best Ever Brocoli Cauliflower Bacon Salad
- Green Bean Salad
- Roasted Vegetables
- Za’atar Rice and Roasted Vegetables
- Italian Pasta Salad
- Broccoli Salad
- Picnic Pea Salad
- Cauliflower Salad
- Baked Sweet Potatoes
- Italian Farro Salad
You can also visit the deli section of your local grocery store to find pre-made Italian side dishes to serve alongside these tender beef sandwiches.
Easy 4-Ingredient Chicago Style Italian Beef (Instant Pot & Slow Cooker Directions)
Ingredients
- 3 pounds beef chuck roast cut into chunks
- 3 cups beef broth
- 2 packets Italian Dressing dry mix
- Jar of your favorite giardiniera
- Optional – rolls for sandwiches and/or sliced provolone cheese
Instructions
How to Make Chicago Style Italian Beef in Your Instant Pot
- Begin by placing the beef chunks into your Instant Pot and pouring 1/4 cup of the giardiniera brine over the beef.
- Next, mix the beef broth and Italian seasoning dressing packets together in a medium-sized saucepan. Cook on high heat until the broth begins to boil, then turn the heat to low and allow to simmer for 2-3 minutes.
- Pour the broth mixture over the beef chunks.
- Set your Instant Pot on high pressure and set the cook time to 60 minutes.
- When the cook time is done, allow the pressure cooker to perform a natural release for about 15 minutes. (After 15 minutes, you can manually release any remaining pressure.)
- Shred the beef, saving the broth in your Instant Pot.
- You can simply top the shredded meat with giardiniera and serve. I like to fill a crusty Italian-style roll with the shredded beef and top it with a slice of provolone cheese and a dollop of mustard. Serve with a side of au jus for dipping.
How to Make Italian Beef in Your Slow Cooker
- You can easily convert this delicious recipe to make it in your crock pot. I like to use my crockpot to make these delicious sandwiches when we don't have an exact time for dinner and I know people will be eating throughout the day. This simple dish is perfect for game day, a potluck, or a family event.
- Begin by placing the beef chunks into the bottom of your slow slow cooker and pouring 1/4 cup of the giardiniera brine over the beef.Next, mix the beef broth and dry Italian salad dressing mix together in a medium-sized saucepan. Cook on high heat until the broth begins to boil, then turn the heat to low and allow to simmer for 2-3 minutes.Pour the broth mixture over the beef chunks.Cook on low heat for 10-12 hours or high heat for 4-5 hours.
Even More Easy Instant Pot Recipes You’ll Love!
- The Most Moist Instant Pot Whole Chicken EVER
- Cozy & Comforting Instant Pot Beef Stew
- Easy Instant Pot Corned Beef & Cabbage Meal
- Kid-Friendly Instant Pot Mongolian Beef
- Too Good to Be True Instant Pot Balsamic Pork Roast
- Greek Chicken With Orzo – Quick Instant Pot Recipe
- Pot Roast Sandwich – Easy Instant Pot Recipe
- Super Easy Instant Pot Tri-Tip Roast
- Quick & Easy Instant Pot Beef Pepper Steak
- Instant Pot Buffalo Chicken Wraps
- Easiest Ever Instant Pot Crab Legs Recipe
How would you make this in a slow cooker?
Hi Ali, this recipe works really well in a slow cooker. Just cook it on low for 8-10 hours or on high for 5-6 hours. I’ve made it a number of times like that before I got my Instant Pot and it’s perfect. 🙂