Pressure Cooker Italian Beef Sub

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These Italian Beef Subs are the perfect party snack. Juicy succulent shredded beef, stuffed inside soft rolls topped with provolone and dunked into a flavour packed gravy/sauce.

Everyone who tries these loves these and they are so simple to make.

Dip these Italian Beef Subs into the delicious gravy. I mean who doesn’t love the gravy!!!!

I know I said it above, but I have to say it again, everybody loves these! The kids demolish them, adults always reach for a second and people are always asking me for the recipe.

I think it is the comforting effect of dipping bread into gravy/sauce. It feels homely and tastes delicious!

I use the pressure cooker for these Italian Beef Subs, I have tried the recipe in both an instant pot and a stove top pressure cooker. Both work well, and I have included instructions for both below.

There is red wine in the recipe, so ensure that you really reduce the mixture down so the alcohol has evaporated off before you add the lid and bring it to pressure.

I like to give the gravy/sauce (or jus) a hard boil whilst I am shredding the meat. This intensifies the flavour and lets it thicken up a little more.

The beautiful gravy is packed with the flavours you associate with Italy; oregano, basil and garlic. There are 6 cloves of garlic in this beef, but the flavour is mellow and balanced by the sweetness of the onions.

The onions are what give the sauce its thickness. They break down in the pressure cooker and great a thick delicious base. Dip your bread in and feel the comfort!

This recipe makes enough for 6 sub rolls. Or 12 mini subs (like in the pictures above).
But it is really easy to double the recipe if you are feeding a crowd.

I like to use provolone in these, but mozzarella works well too. Or if you love blue cheese these are delicious with some creamy gorgonzola dolce.

Enjoy

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4.54 from 13 votes

Pressure Cooker Italian Beef Sub

These Pressure Cooker Italian Beef Subs are the perfect midweek meal for the whole family. Juicy succulent shredded beef, stuffed inside soft rolls topped with provolone and dunked into a flavour packed gravy/sauce. Everyone who tries these loves these and they are so simple to make. Recipe includes instructions for Instant Pot and Stove top pressure cookers.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Lunch

Cuisine: American, Italian

Servings: 6

Calories: 842

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

• 3 lb /1.3kg chuck steak or gravy beef
• 2 tbsp olive oil
• 2 onion
• 6 cloves garlic
• ½ cup red wine
• 2 cups/500ml/16fl oz beef broth/stock
• 2 tsp oregano
• 2 tsp basil
• salt and pepper - to taste
• 6 sub rolls
• 12 slices provolone cheese

Instructions

INSTANT POT INSTRUCTIONS

• Cut the chuck steak into large chunks.
• Add the olive oil to your Instant Pot and select the Saute setting.
• Add the chuck steak and cook for about 4 minutes until browned.
• Whilst the chuck steak is cooking, peel and chop the garlic and onion.
• Add these to the Instant Pot and continue cooking for 3 minutes.
• Pour in the wine and scrape the bottom of the Instant Pot to loosen any bits.
• Simmer for 5 minutes or until the liquid has reduced by half then add in the beef broth/stock, oregano and basil.
• Select the meat/stew setting and set the time to 35 minutes.
• After the Instant Pot is done, allow it to do a natural release for 15 minutes then do a QPR.
• Whilst the Instant pot is doing its natural release, cut the sub rolls in half and line each one with two slices of cheese. Prepare 6 large pieces of tin foil and pre-heat the oven to 160ºC/320ºF.
• Use a slotted spoon to remove the beef from the gravy.
• Set the instant pot to saute and let the gravy/ sauce come to a simmer. Cook whilst you shred the beef.
• Shred the beef and portion out into the rub rolls.
• Add fresh parsley and then wrap each roll in the tin foil and set it in the oven to melt the cheese.
• Use a wooden spoon to really push the broth about, breaking up all the onions, then strain into 6 small bowls.
• Serve each Italian beef Sub with a with a small bowl of the gravy/sauce for dipping.

STOVE TOP PRESSURE COOKER INSTRUCTIONS

• Cut the chuck steak into large chunks.
• Add the olive oil to your pressure cooker and place it over a medium heat.
• Add the chuck steak and cook for about 4 minutes until browned.
• Whilst the chuck steak is cooking, peel and chop the garlic and onion.
• Add these to the pressure cooker and continue cooking for 3 minutes.
• Pour in the wine and scrape the bottom of the pressure cooker to loosen any bits.
• Simmer for 5 minutes or until the liquid has reduced by half then add in the beef broth/stock, oregano and basil.
• Place on the lid and lock it into position. Reduce the heat to medium-low and bring the pressure to stable and then cook for 30 minutes
• After the time is done, allow the pressure cooker to sit for 15 minutes to let the pressure reduce. Then vent the remaining steam with a quick release..
• Whilst the pressure cooker is doing its natural release, cut the sub rolls in half and line each one with two slices of cheese. Prepare 6 large pieces of tin foil and pre-heat the oven to 160ºC/320ºF.
• Use a slotted spoon to remove the beef from the gravy.
• Place the pressure cooker over a medium-high heat and let the gravy/ sauce come to a simmer. Cook whilst you shred the beef
• Shred the beef and portion out into the rub rolls.
• Add fresh parsley and then wrap each roll in the tin foil and set it in the oven to melt the cheese.
• Use a wooden spoon to really push the broth about, breaking up all the onions, then strain into 6 small bowls.
• Serve each Italian beef Sub with a with a small bowl of the gravy/sauce for dipping.

Nutrition

Calories: 842kcal | Carbohydrates: 38g | Protein: 56g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 170mg | Sodium: 1032mg | Potassium: 921mg | Fiber: 1g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 3.6mg | Calcium: 313mg | Iron: 15.9mg

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