Italian Beef Sandwiches
The edge of summer makes me feel nostalgic for my childhood. When I was dreaming up recipes for this issue, I kept coming back to a savory Italian beef sandwich, dripping with juices served on a toasty bun just like the one my great aunt served at every family gathering in the summertime. I’m sure there were other main dishes scattered across the groaning folding table, but I only had eyes for this beauty. Since she passed, I hadn’t tasted another one until I set out to make my own version. My first bite took me right back, the rich meat in the buttery toasty bun contrasts with the fresh giardiniera perfectly. Did I mention it’s entirely hands off? Dinner is served.
Ingredients:
Makes 8 servings
2 pounds chuck roast
1 tablespoon salt
fresh pepper to taste
2 tablespoons olive oil
6 cloves of garlic, sliced
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon italian seasoning
1 cup bone broth
Sandwich Assembly:
sandwich rolls
raw cheddar, provolone, or mozzarella
giardiniera recipe below
Directions:
Season both sides of the chuck roast with the salt and pepper. Set your instant pot to the saute function and put the olive oil in the pot. Place the roast in and sear each side until golden brown. Add the rest of the ingredients to the pot with the beef and set the pot to manual pressure cook for 90 minutes. When it’s done allow the pressure to release naturally and shred the meat in the broth. If its not fork tender, cook for another 15 minutes. Taste for seasoning and add a bit of salt or vinegar if needed. To make the sandwiches, put the shredded beef on the rolls and top with the cheese. Bake in a 400 degree oven for about 5 minutes until the rolls are warm and the cheese is melty. Top with the giardiniera and enjoy!
