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A hot beef sandwich is one of my favorite comfort foods. Low-and-slow-cooked beef smothered in a rich gravy on a chewy roll…there’s nothing quite like it. But sometimes I want to enjoy that sandwich ASAP, which is why I developed instant pot hot beef sandwiches. All the great flavor of the classic sandwich and ready in just 2 hours!
Instant Pot Hot Beef Sandwich
When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!
Hot Beef Sandwich Recipe
Equipment
- Instant Pot (click for my favorite)
Ingredients
- 2 pounds beef chuck roast* cut into two 1-pound chunks
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ cup all-purpose flour
- ¼ cup water
- 4 slices French bread or rolls
- 4 slices Swiss cheese**
Instructions
- Season the chunks of chuck roast generously with salt and black pepper.2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.2 tablespoons vegetable oil
- In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.1 large onion, 2 cloves garlic
- Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes.1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
- Remove the beef and shred using two forks. Set aside.
- In a small bowl, mix flour with water to create a smooth paste.¼ cup all-purpose flour, ¼ cup water
- Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
- Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
- Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
- Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred.4 slices French bread, 4 slices Swiss cheese**
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Hot Beef Sandwich Step by Step
Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.
Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.
Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
Shred the Beef: Remove the beef and shred using two forks. Set aside.
Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.
Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.
Dutch Oven Hot Beef Sandwiches
Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.
How to Store and Reheat
I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.
Serving Suggestions
These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw. The tangy flavors help cut the richness and balance out the overall meal.
