Italian Shredded Beef

Side view of an Italian beef sandwich on a wooden board.

5 from 4 votes

Italian Shredded Beef is a staple in my kitchen, because it's easy and really flavorful! It is a cinch to make at home any day of the week!

Prep Time10

Cook Time1 10

Course: Dinner

Cuisine: American

Servings:

Calories: 190kcal

Author: Marie

Equipment

Pressure cooker, slow cooker, or dutch oven

Ingredients

1 lb london broil (also called top-round steak) (see NOTE 1)
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 jar sliced pepperoncini or banana peppers with liquid reserved (see NOTE 2), hot or mild
1 small can tomato paste
beef broth or water see NOTE 3

To serve

4 slices provolone cheese or mozzarella (more if desired)
2 cups italian giardiniera
4 sandwich rolls seeded italian bread recommended
roasted red peppers

Instructions

Season the meat on both sides with onion powder, garlic powder, parsley, and salt, pepper
Brown the meat on both sides by adding olive oil to your Instant Pot (see NOTE 4 for alternative cooking methods) and using saute feature, or using a large pan on the stovetop.
After the meat has been browned on both sides, remove from the pot and add the jarred peppers complete with liquid and the tomato paste to the Instant Pot, crockpot, or a pot large enough to hold the meat and jarred peppers if cooking on the stove top.
Stir the peppers with liquid and the tomato paste well and then add the meat.
If the liquid does not reach at least halfway up the sides of the meat, add some water or beef broth.
Place the lid on pressure cooker and lock. Set the steam release knob to sealing, and cook on manual setting (high pressure) for 70 minutes. Allow pressure to release naturally. (In total, this should take about 100 minutes, which is 1 hour and 40 minutes: 10 minutes to come to pressure, 70 minutes to cook, and 20 minutes for pressure to release naturally).
For crockpot cooking, cook on low for about 7 to 8 hours or on high for 3 to 4 hours.
After you are finished cooking, use 2 forks to shred all the meat and serve with the sauce that has accumulated in the crockpot or Instant Pot.
Serve with rolls and top with cheese, peppers or pickled vegetables.
This may also be served with mashed potatoes on the side instead of as a sandwich.

Notes

NOTE 1: If you want to cook more meat or double the recipe, increase the amount of spices accordingly, but the cooking time stays the same if the thickness of meat is similar (about 1.5 to 2 inches thick for each cut).

NOTE 2: If you don't like vinegar, you may drain the peppers and use beef broth in place of the brine from the jarred peppers.

NOTE 3: Liquid should come at least halfway up the sides of the meat; if it doesn't, you can add water or beef broth.

NOTE 4: Alternative Cooking Methods. Slow Cooker: Brown your beef in a skillet or Dutch oven, set aside, and then deglaze with jarred peppers and juice. Scrape thoroughly to get all the browned bits (that's where the flavor is), and transfer the liquid and beef to a slow cooker. Then, add the remaining ingredients and any needed liquid, and cook on high for 3-4 hours or low for 7-8 hours. Shred in the slow cooker after cooking, and serve as desired. Stovetop: Follow instructions for making in the Instant Pot, but instead, cook in a large Dutch oven. Bring mixture to a boil, then reduce heat to medium-low. Cover, and simmer over very low flame for 90 minutes. Turn beef, then cover and simmer 90 minutes more or until meat is very tender. Remove pan from heat before shredding, and keep warm. You can also move the Dutch oven with the pre-shredded meat to an oven set at 350 for two and a half hours, turning once after one hour.

The nutrition information estimate is for cooked shredded beef without bread or toppings (cheese, giardiniera, or roasted peppers).

To Store: Allow leftover Italian beef to cool completely. Then place in an airtight container or plastic bag and store in the refrigerator for up to three days

To Freeze: Place cooled Italian shredded beef in an airtight, freezer-safe container or plastic bag and store in the freezer for up to a month.

To Reheat: Allow frozen Italian beef to thaw in the fridge overnight. Reheat in a saucepan on the stovetop over medium-low heat. You can also microwave it at 30-second intervals until warmed through, which could make the beef tough. A stovetop is best.

Nutrition