In the fraction of the time of a slow cooker but with the same convenience, a multicooker yields meltingly tender beef for our take on the classic sandwich from Chi-Town.
Ingredients
- 1 lb chuck stew meat
- 2 large onions
- 1 tsp beef broth base
- ¾ cup giardiniera
- 4 small sub rolls
Steps
- Season the meat with salt and pepper. Peel and slice the onions. In a multicooker, whisk the broth base and 1 cup water until combined. Add meat and onions. Seal and set to high pressure. Cook 25 min. Release pressure.
- Meanwhile, drain and chop the giardiniera. Split the rolls and lightly toast.
- With a slotted spoon, transfer the beef from the multicooker to a bowl and shred with forks. Spoon some cooking liquid over beef to moisten. Divide beef, onions, and chopped giardiniera among rolls.
Tips
For the most succulent beef when using a multicooker, let the pressure release naturally. But if you’re in a hurry, feel free to press the quick-release button.
Tags
- 3 for $10
- S5 2018
Nutrition information
- Calories 399kcal 20%
- Fat 10.0g 15%
- Saturated fat 3.4g 17%
- Carbs 44.3g 15%
- Sodium 723mg 30%
- 8.2g sugar
- 3.3g fiber
- 33.1g protein
- 75mg cholesterol
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