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top view of shredded italian beef on crusty seeded rolls

Italian shredded beef

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!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 4
Calories 190kcal
Author Marie


  • Pressure cooker, slow cooker, or dutch oven


  • 1 lb london broil (also called top round steak) (see NOTE 1)
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tbsp dried parsley
  • 1 teaspoon salt
  • ½ 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 if needed, see NOTE 3

To serve


  • 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.


NOTE 1: If you want to cook more meat or double the recipe, increase the amount of spices accordingly but cook time stays same assuming 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 the place of the brine from the jarred peppers. 
NOTE 3: Liquid should come at least halfway up sides of meat; if it doesn't, you can add water or beef broth. 
NOTE 4: 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 of the browned bits (that's where the flavor is), and transfer liquid and beef to slow cooker. Then, add 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 it has finished 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 beef is very tender. Remove pan from heat before shredding, and keep warm. You can also move the Dutch oven with the pre-shredded beef to an oven set at 350 for two and a half hours, turning once after one hour.
Nutrition information estimate is for cooked shredded beef without bread or toppings (cheese, giardiniera or roasted peppers). 


Calories: 190kcal | Carbohydrates: 10g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 993mg | Potassium: 892mg | Fiber: 2g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 4mg