Mini Italian Beef Sandwiches

Ingredients 2 red bell peppers, julienned ‎ 1 yellow bell pepper, julienned ‎ 5 tbsp olive oil, divided ‎ 3 lb. bottom round roast, trimmed of fat ‎ 1 yellow onion, minced ‎ 6 garlic cloves, minced ‎ 1 tbsp garlic powder ‎ 1 tbsp onion powder ‎ 1 tbsp thyme leaves ‎ 1 tbsp dried basil ‎ 1 tbsp paprika ‎ 1 tbsp crushed red pepper ‎ 1 tbsp salt, plus more to taste 

Set a timer for forty-five minutes for high/more. Add two tablespoons of olive oil to the inner pot. 


Sauté the bell peppers, stirring occasionally, until they turn brown and develop char patterns on them after 15-20 minutes. Get to a point where it is caramelized and limp. Chilies will be put aside when they are done.

Generously spread salt around the bottom round of roast beef. Add two tablespoons of olive oil to the inner pot. 

Beef roast can now be added and cooked on one side till golden in color approximately within 7-9 minutes.

Once one side has been achieved, sear again for a minute without being disturbed until it gets goldish brown coloration then remove meat from pot and place on platter.

To the remaining I tablespoon of olive oil add in minced onion garlic, onion powder dried thyme, dried basil, paprika crushed red pepper flakes and 1 teaspoon salt into an internal saucepan. 

Pour beef broth into this pot as well as add pressure cooking at HIGH heat for 75 minuets before allowing the valve to release naturally when discharging pressure takes about 15 minutes leaving other steam through inversion.

Before serving scoop some ground meat onto French rolls: garnish by putting roasted bell peppers giardiniera pepperoncini together with bouillon dish positioned on top.

It’s important that you dip your sandwich in bouillon completely before eating it all up;; Some even marinate whole sandwiches before serving; Enjoy it!