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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Pressure Cooker Italian Beef Sub
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.
Jessica says
This is one of my family’s favorite recipes and we love using the pressure cooker! Thanks for sharing!
Claire McEwen says
I am so happy your family enjoys it Jessica 😀
Jennifer Banz says
This sounds amazing! I am always looking for new Instant Pot recipes!
Claire McEwen says
I just love my Instant Pot!
Aimee says
These look incredible! They are going on my must make list right away!
Claire McEwen says
I do hope you love them Aimee 😀
Molly Kumar says
I looove subs and this looks so yummm. I love pressure cooker recipes as they are so easy to make n less time-consuming. I’d love to try them soon.
Claire McEwen says
The pressure cooker really does make dinnertimes less stressful doesn’t it!
Christina says
This recipe is amazing! I love that it’s made in the pressure cooker too!
Claire McEwen says
Thank you Christina, the pressure cooker is such a great kitchen tool isn’t it!
Tina Dawson | Love is in my Tummy says
You’re so right! There definitely is something so calming and homey about dunking bread into gravy! This is just exquisite!
Claire McEwen says
Hehe, thank you Tina, so glad I am not alone.
Danielle says
So Anything dunked in gravy is good. I don’t even care what it is, it’s delicious. Your photos made me drool a little bit (jealous while I eat my microwaved egg whites…). This sounds mouth wateringly delicious. I love it.
Claire McEwen says
Thank you Danielle!
(Oh no for microwaved egg whites!!!! 🙁 )
Lisa | Garlic & Zest says
Wow. I mean WOW! This looks so flipping good. It reminds me a bit of French Dip — another favorite, but this looks even better… I plan on doing this one soon.
Claire McEwen says
Thank you Lisa, they re quite similar to french dip, but with the wonderful herbs of Italy.
I hope you enjoy it 😀
rebecca says
ohhh these look delicious! I just want to stick my face in the gravy! yum
Claire McEwen says
Hehehe, thank you 😀
Vivian says
Dear, oh dear, Claire…I just subscribed and was pleasantly surprised to have your lovely soup cookbook download but to my amazement and horror I found it to be in an incomprehensible “language”! What has gone wrong? How can I access the English version?
Claire McEwen says
Oh no!!!! Sorry to hear this. It shouldn’t be incomprehensible!
I have just had a test and the download worked for me.
Most strange!
Will get a few friends to test it for me to make sure it is working and there isn’t a massive error.
But to ensure you get it I have emailed you a link, so hopefully that should be all in English.
thank you for letting me know 😀
Dorothy Dunton says
Hi Claire. I make a very similar shredded beef in my slow cooker. Seeing this has me thinking I need to make some soon! Beef chuck has such great flavor especially when cooked with lots of onion and garlic.
Claire McEwen says
I love my slow cooker, but sometimes I am a bit forgetful/unorganised so having a back up is always handy 😉
Hope you get your beef subs cooked soon x