Some recipes fool your guests in all the right ways. These Italian Beef and Pepper Sub are one of those weeknight miracles: rich, meaty, layered with flavor, and yet secretly low-effort thanks to the magic of the Instant Pot. Think old-school Sunday roast—but with a weeknight hustle.
What sets these sandwiches apart is how they transform humble ingredients into a comforting showstopper. Frozen pepper mix? Check. Jarred marinara? Yep. A splash of wine? Why not. The payoff? A beefy, melty, savory bomb nestled in a toasty roll, no culinary degree required.
How to Make Italian Beef & Pepper Subs
- Toss a halved beef roast, frozen peppers/onions, sliced mushrooms, marinara, red wine, balsamic, and spices into your Instant Pot.
- Pressure cook on “Meat/Stew” for 60 minutes.
- Toast cheese-lined rolls under the broiler.
- Shred beef, reduce sauce, pile high on rolls, and dig in.
Tips & Tricks for Flawless Italian Beef & Pepper Sandwiches
- Use wine or balsamic for depth: A splash of red wine or balsamic vinegar cuts through the richness and makes this taste like it simmered all day.
- Don’t skimp on toasting the rolls: Melty cheese plus crisp bread takes these from good to downright craveable.
- Shred while it’s hot: Beef is easiest to shred warm—tongs or two forks do the trick fast.
- Reduce the sauce: After pressure cooking, let the juices bubble down using the sauté function. It intensifies the flavor and keeps the buns from getting soggy.
- Use the frozen pepper shortcut: It’s a major time-saver, and nobody will know you didn’t chop three bell peppers yourself.
- Make it ahead: Cook the filling the night before. Flavors deepen overnight, and dinner takes 10 minutes flat the next day.
Easy Custom Add-Ins:
- Swap beef for pork loin or boneless chicken thighs.
- Add sautéed spinach or kale for a veggie boost.
- Amp the heat with pepperoncini or Calabrian chili paste.
- Prefer provolone? Mozzarella or fontina works too.
This recipe embodies weeknight hero energy. You get big payoff for minimal effort—and leftovers that are just as delicious folded into pasta. Whether it’s game day, Tuesday night chaos, or company’s coming, this sandwich delivers.
Print
Italian Beef and Pepper Subs
- Total Time: 1 hour 10 minutes
- Yield: 8 – sandwiches 1x
Description
Juicy beef, tender peppers, and melty cheese stuffed into toasty rolls—your new weeknight hero made in just an hour.
Ingredients
- 2 lb Top Round Beef Roast, halved
- 16 oz frozen bell pepper & onion mix
- 4 oz sliced mushrooms
- 1/4 cup marinara sauce
- 1/4 cup red wine or beef stock
- 1 tbsp balsamic vinegar
- 1 1/2 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 slices provolone cheese
- 8 deli rolls
- Optional: 14 oz diced tomatoes, Worcestershire splash
Instructions
- Place roast, veggies, sauce, wine, vinegar, and seasonings into the Instant Pot.
- Set to “Meat/Stew” and cook for 60 mins.
- Broil rolls with provolone until golden and bubbly.
- Release pressure, remove beef, reduce sauce on “Sauté.”
- Shred beef, return to sauce, load onto rolls. Serve hot.
Equipment
Buy Now →- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Weeknight Meals
- Method: Pressure Cook
- Cuisine: Italian
Italian Beef and Pepper Sub FAQ
Yes! Freeze cooled beef and peppers in an airtight container for up to 2 months.
Absolutely—just set to high for 6–8 hours, but the flavor might be slightly milder
Yes! Sub in pork loin or chicken (breasts or thighs). Just adjust the cook time accordingly.
Leave a Reply