Recipe Pressure Cooker Italian Beef Sandwiches Food

RECIPE: PRESSURE COOKER ITALIAN BEEF SANDWICHES

Steps:

• Make the beef: Place the oregano, basil, onion powder, paprika, black pepper, salt, rosemary, thyme, red pepper flakes, and garlic powder in a small bowl and stir to combine.
• Place the cubed beef in a large bowl. Sprinkle with the spice blend and toss to combine and coat the cubes evenly.
• Heat the oil in the insert of an electric pressure cooker on the sauté setting until shimmering. (If your pressure cooker does not have a sauté setting, do this in a small frying pan.) Add the onions and sauté until tender, about 2 minutes. Add the garlic and sauté for 1 minute more.
• Turn off the sauté setting, add the beef, and stir to combine. Add the beef broth. Lock the lid into place. Cook on high pressure for 35 minutes. Meanwhile, if making the sautéed green peppers, cook them now.
• For the sautéed green peppers: Heat the oil in a medium skillet over medium-high heat until shimmering. Add the bell peppers and sauté until tender. Season with salt and pepper to taste. Set aside until the sandwiches are ready to be assembled.
• Finish the beef: Once the cooking time is complete, turn the machine off. Do not let it switch to warm. Allow the pressure to release naturally; this will take about 20 minutes. Unlock the lid and test the meat. It should be fork-tender; if it isn't, replace the lid and cook for an additional 5 minutes under high pressure, followed by a 10-minute natural release.
• Transfer the beef to a large bowl and shred with 2 forks. Return the shredded beef to the pressure cooker insert.
• Make the sandwiches: Split the rolls. Fill with cheese if using. (For melted cheese, place the split rolls topped with cheese under the broiler until the cheese melts, about 1 minute.) Spoon the shredded beef onto the sandwich. Top with giardiniera, pepperoncini, or sautéed green peppers.
• Ladle on some of the cooking liquid or serve with the cooking liquid in individual bowls for dunking. Alternatively, dip the entire sandwich: Use a pair of tongs to dip the sandwich carefully into the cooking liquid, which will be quite hot. Serve immediately.

ITALIAN BEEF SANDWICH

Steps:

• Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
• Rub the spice mixture all over the beef, and put the meat in a resealable bag.
• Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
• Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
• Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
• Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
• Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
• Slide the sliced rolls into the oven to toast slightly as the oven cools down.
• Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
• Saute until the onions begin to soften, about 4 minutes.
• Season with the remaining salt and dried oregano.
• Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
• Slice the meat, against the grain, as thinly as possible.
• When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
• Cook until the meat is just heated through, about 3-4 minutes.
• Serve meat with peppers and onions, on toasted rolls.

INSTANT POT® PULLED PORK SANDWICHES

Steps:

• Whisk smoked paprika, brown sugar, garlic powder, salt, and black pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and cook pork in batches until browned, 5 to 7 minutes. Pour in barbeque sauce and water. Close and lock the lid; select Manual function and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid; transfer pork to a separate plate. Reselect Saute function and simmer sauce until thickened, about 10 minutes. Shred pork with 2 two forks; mix with sauce.
• Slice bread rolls in half and fill with pulled pork; cover with tops.