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a hot beef sandwich on a split roll with cheese.
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Hot Beef Sandwich Recipe

Instant pot hot beef sandwiches have all the great flavor of a classic hot beef sandwich and are ready to eat in just 2 hours!
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Dinner, Lunch, Main Course, Sandwiches
Cuisine: American
Servings: 4 sandwiches
Author: Sabine Venier

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
    2 pieces of seasoned beef on a baking sheet.
  • 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
    2 pieces of seared beef in a pressure cooker.
  • 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
    sautéed onions in a pressure cooker.
  • 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
    seared chuck roast and onions in a pressure cooker.
  • 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.
    shredded beef in a glass dish.
  • In a small bowl, mix flour with water to create a smooth paste.
    ¼ cup all-purpose flour, ¼ cup water
    thickened flour in a white bowl.
  • Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
    thickened roux in a white bowl.
  • 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.
    saucy onions in a pressure cooker with a wooden spoon.
  • Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
    hot beef in a pressure cooker.
  • 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**

Notes

*I like chuck roast because it has a lot of fat that bastes the meat as it cooks, keeping it nice and tender. You could also use beef brisket or round roast.
**Swiss cheese is my favorite for this hearty sandwich, but Provolone or cheddar would also work.

Nutrition

Serving: 1sandwich | Calories: 763kcal | Carbohydrates: 45g | Protein: 57g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1059mg | Potassium: 1069mg | Fiber: 2g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 8mg