Power Quick Pot™ Italian Beef Dip Sandwich
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Ingredients
  • 1½ lb london broil
  • 4 celery stalks, cut into 3 pieces
  • 3 large carrots, peeled, cut into 3 pieces
  • ½ a large yellow onion, quartered
  • 5 garlic cloves
  • 4 cups beef broth
  • salt, pepper, garlic powder
  • For the garlic butter:
  • 6 Tbsp unsalted butter
  • 1 large garlic clove, finely chopped
  • some fresh chopped parsley
  • a few pinches of salt
  • For the broccoli rabe:
  • 1 brunch broccoli rabe, thick end of stems trimmed off
  • olive oil
  • 1 garlic clove sliced
  • Ciabatta rolls
  • sliced provolone cheese
Instructions
  1. Season the london broil on both sides generously with salt, pepper and garlic powder.
  2. Place the carrots, celery, onion, garlic, broth and london broil in the Power Quick Pot. Set to pressure cook- beef. The default is 30 minutes. After the 30 minutes follow the instructions in the manual to release the pressure and check the meat. If it needs a little more time to fall apart, add 10 minutes.
  3. As the beef is cooking, boil the broccoli rabe in salted water until tender. Drain. In a sauté pan add a few drizzles of olive oil and the garlic clove. Cook until fragrant then toss with broccoli rabe.
  4. Remove the beef and shred with a fork or tongs. Pour a few ladles of the broth over the meat. It will reabsorb a lot of that delicious broth.
  5. For the garlic butter simply melt the butter, add in the garlic, parsley and a little salt. Slice open 4 ciabatta rolls and slater on some butter.
  6. On the bottom piece of the roll add on the shredded beef and a mound of broccoli rabe. To the top of the bun add a couple slices of provolone. Pop under the broiler until the cheese is melted and lightly golden.
  7. Serve the sandwiches with a bowl of that extra broth because its perfect for dipping!
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2018/09/power-quick-pot-italian-beef-dip-sandwich/