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.
- 1 lb chuck stew meat
- 2 large onions
- 1 tsp beef broth base
- ¾ cup giardiniera
- 4 small sub rolls
- 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.
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.
- Budget Friendly
- $10 Meals
- June 2018