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There are so many options when you make this easy recipe for chopped beef! You can make all kinds of different sandwiches, tacos, enchiladas, nachos, and more! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇

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perfectly cooked perfectly seasoned chopped beef for the best sandwiches ever welcome to the salted pepper where we cook for real life using real food and we keep it real simple today I’m going to show you how to make chopped beef out of a chuck roast in about 30 minutes and it is so delicious now I’m going to use it to make a delicious sandwich kind of like a spin on a cheese steak however throughout the video I’m going to give you all kinds of different ways to use this chopped beef so that you can make up a big batch and season it any way you want and you can have all kinds of different meals so this is great for meal prepping as well all right let’s get right to it okay I’m going to use the pressure cooker and pressure cooking is what makes this fast okay you can do it other ways you could slow cook you can even Brazen the oven but the pressure cooker is going to get it done super fast it’s 20 minutes of pressure cook time for super tender beef so I recommend if you have a pressure cooker do it this way you want two table spoons of any kind of an oil I’m using olive oil but any kind of oil that you like and I’m not measuring you see I’m just kind of dumping it in but about 2 tablespoons turn the pressure cooker on this is the Ninja foodie 6 and 1/2 quart you use 8 quart you can use any size pressure cooker you want um if your pressure cooker has the ability to sear sauté we’re going to use that if it doesn’t skip this step it’s not going to ruin your Cho beef I promise okay I just do it because it gives a little Browning Browning adds a little flavor start heating up your olive oil 4 lb chuck roast you can use any size you want so if you were making this for a whole bunch of people you could actually double this and get two large um chuck roast and chop them up the cooking time is going to be the same what isn’t going to be the same is the seasoning blend okay so I’m going to get into that in just a minute but let’s get this beef chopped up to get into the pressure cooker the reason why I’m going to chop it up is because we want it to be done quickly the smaller the dice is the quicker it’s going to be done also want to remove some of this really thick fat that goes through the middle just because it’s not going to render in the amount of time that we pressure cook so what I like to do is just take a sharp knife slice off some of the chuck roast and then slice it into about 2 in chunks so kind of like stew meat [Music] okay all right perfect now don’t throw this away you can render it down and make beef Tallow with it okay that’s what I’m going to do and if you don’t have enough to make the Tallow right away put it in the freezer for later okay so now let’s get this seasoned up the way you season the beef depends on what you’re making a very basic seasoning which is what I’m going to use today is 2 and 1/2 teaspoons of fine grind sea salt or kosher salt 2 teaspoon of black pepper one teaspoon of garlic powder one teaspoon of onion powder that is the basic seasoning okay Salt and Pepper would honestly be the basic but this is good for pretty much anything all right so that’s what I’m going to do and then I will go over a few other types of seasonings that you can use for different things now really I should have this in a bowl but I’m kind of trying to rush a little bit here cuz my oil is super hot so I’m just going to sort of massage this together don’t judge yeah no we’ve all been there right but if I had a mixing bowl and some tongs that would probably make this a little bit easier okay but I know that my pot is super hot so I need to get some of this beef in there cool it down before I burn the [Music] oil all right let me set this aside we’re going to let this brown a little bit on the bottom by putting it in a single layer and Browning in stages we’re allowing a better myard reaction to the meat and it won’t steam it’s going to actually sear and that’s going to give us a lot of flavor at the end okay so don’t throw it all in if you have a a large amount like I do here do it in batches after about 2 minutes toss it around look at that gorgeous Browning and then go ahead and add in another bit of the meat and let that sear for about 2 to 3 minutes then we’ll add in the rest of the ingredients and we’ll get under pressure all right that looks perfect now I kind of did add too much beef that second go around I should have probably done this in three batches but oh well it’s going to be fine okay so now to that you’re going to add 1 tbspoon of red wine vinegar half of a cup of beef broth and that’s all you need okay and I know people are going to say wait a minute you need a minimum of of one cup to go under pressure no you don’t this beef is going to give off so much liquid trust me that is enough you want the juices to be the main um liquid in this so the juice is coming off the beef because that we’re going to add in as we make our sandwiches to make a really delicious juicy Cho beef sandwich okay one large sweet onion and I just quarter it sort of this is actually probably eighth doesn’t matter just chop it up we’re going under pressure long enough that you don’t have to chop it fine okay it’s going to disintegrate and that’s what we want this is not the onion that you’re going to really use for your sandwich this is the onion to flavor the beef and then I have one ball bub which was about 10 cloves of garlic that I cut off both ends of the bulb of garlic and then smash the cloves and whatever I end up with I end up with this looks like about 2 and 1/2 tablespoons if you wanted to use uh minc garlic instead or even the minced garlic that comes in the jar you certainly can uh use about a tablespoon then just stir that up and we’re ready to go under pressure and the pressure cook time is 20 minutes so however you set up your pressure cooker you’re going to do that now I have to turn this on and off to get to the right section I move my slider over make sure the valve is sealed we’re on high pressure that’s what we want 20 minutes and hit start it’s going to take about 7 minutes for the pot to come to pressure the contents are already hot so that helps they come to pressure a little bit quicker when it’s done do a 10-minute natural release I have done it where I just immediately release the pressure and the beef is submerged enough in liquid that it works out fine but I kind of like the results when I did the 10-minute pressure release a little bit better so if you have the time do that so we’ll go under pressure 20 minutes let it natural release 10 minutes and then we’ll manually release the rest of the pressure then we’ll get on to making our sandwich so before I get into the type of sandwich I’m going to make today let’s talk about the different variations that you can do for your chopped beef first of all if you added in some Mexican seasoning or even a packet of taco seasoning or your own Mexican blend of seasonings you could make the best chopped beef tacos with this so tender it would be so delicious same exact recipe just add in some cumin some smoked paprika whatever else you like okay and turn it into a little bit of a Mexican of all right another thing you can do is turn it into and oh my goodness don’t come for me I know my friends in Chicago are going to scream but you can make a chopped Italian beef sandwich which is not traditional Chicago Italian Beef but it is so good and the only thing you need to do is add some oregano some Italian seasoning and a little bit of Basil to that seasoning mix and it’s so so good in fact that that’s how the recipe came about I was doing a live tasty Tuesday where my husband brings home ingredients that you know he just gets at the grocery store I don’t know what they are and I have to cook dinner he usually has an idea of what he wants me to make and he wanted me to make a Chicago Italian beef sandwich but I’m looking at it I’m thinking H Jeff you got a chuck roast like that’s going to be like chop beef that’s not going to be an Italian beef which is going to probably be a bottom round or maybe a top round okay and then sliced really thin so I was like well I guess I’m going to make a version of a Chicago Italian Beef let me tell you how delicious that was it was so so good um so you could do that as well and I’ll have the written instructions for that on my website so really any seasoning blend you like you can do and then switch up how you make your sandwich or your taco what I’m going to do is make my own version of a cheese steak and we’re g to my husband says I didn’t have any lettuce in and I said what do you really want all the lettuce and tomato he like no I just want the meat and the cheese well I’m going to throw in some onions and some green peppers and I’m going to show you how to do that it’s super easy and then we’ll put it all together into a delicious sandwich okay so while the beef is pressure cooking you can start to get your onions and your green pepper sauté okay all right we’re about to finish up our pressure cook time then we’ll have 10 minutes of a natural release and my vegetables are all sauteed so now it’s time to get the sandwich roll ready to go for this type of sandwich that I’m making I like to toast the inside of the bread but not the outside so to do that I’m going to use the ninja comi and use the ninja comi pan just because it’s super easy but you could also use uh Skillet on the stove that will work just fine so this one’s not cut obviously so I’m going to cut it down cut it down the middle I try my best to keep the bread in intact it sometimes will fall apart but right down here I try to keep it so it’s still joined together and then whether it’s your Skillet or the comi pot or whatever you want to use put your bread in and then just toast it on Sear sauté for about 8 minutes or so or on the stove for about 8 minutes just until it gets nice and like golden brown on the inside I don’t butter it but you certainly could that would work just as well if you wanted to butter the inside of the bread first all right let’s go ahead and open up the lid so now go in and chop it up a little bit and it’s so tender it will just fall apart with your tongs and when you go through it like this the garlic and the onions also sort of dissolve all right then scoop out the beef we’re going to separate the beef from the juices oh my gosh looks so [Music] good all right so I like to strain the juices to get out any of the like mushy onions and garlic and stuff so I have a nice uh clean aou basically I mean we started with a half of a cup of the beef broth so it’s not true aou which is just simply juices from the meat but it’s close enough right you could add that back into the meat mixture but I’m not going to worry about it all right so now let me talk about the bread real quick because I broke it and I didn’t want to but I put a Band-Aid on it in the form of um the provolone cheese these are really thin slices of provolone so I sort of kind of mended it back together so that it’s easier to assemble the sandwich okay that’s just a little trick there so if you break your bun all the way in half glue it together with some cheese now I’m going to finish up the sandwich so we’ve got our onions and peppers they’re pretty much sauteed the meat is still hot so this is going to go really fast and I’m just going to put some meat in with the veget vegetables and let it kind of get hot and then add a little bit of juice in add the provolone cheese toss it around and stuff the sandwich this is a great make a head recipe and I talked a little bit about how you could change it up and and use it for like meal planning so if you wanted to make a big batch you can take it from cold but I do recommend storing the beef in a little bit of the juice just so it stays nicely hydrated then store it in the refrigerator you can also separate it out to different containers season them up differently after the fact so use the basic seasoning that I used or just salt and pepper to make the meat then you could do a taco version an Italian version or a garlic version like I did okay so the sky the limit with this recipe and the beef is so so delicious now if you like mayonnaise add a little bit to the bread if not skip it my husband usually just eats his sandwiches that uh I make like this dry but I like a little mayonnaise all right the cheese is melted so now it’s time to make our sandwich I’m doing this right on my cutting board because it’s just going to be easier toss the cheese around that sort of finishes melting it oh yes we have cheese pull before we even bite into it oh my goodness all right this is going to be fun to eat let me just tell you now this is not a sandwich for one this is a sandwich for two or three people all right look at that oh my gosh so good and then fold it up hopefully my my Che glue [Music] worked there you go look oh my goodness all right here we go oh my goodness gracious looky here oh well we have to we have to get that back in the sandwich don’t we now if this isn’t a sandwich I don’t know what is I don’t even think it needs a less and tomato but that would be good too oh my gosh I don’t even know how I’m going to eat this this is going to be fun first of all wow oh my goodness that’s good all right oh I’m scared this is going to be a mess but a really good sandwich is usually a little messy here we [Laughter] go oh my I’m I’m going in I’m going in for another bitee this is probably one of the best sandwiches ever um yep I spilled something always happens oh my gosh I really I feel like I’ve got stuff all over me I really hope that you give this chopped beef recipe a try make this sandwich or another sandwich or tacos or something because it’s amazingly delicious and so easy