Hot Beef Sandwich with Rich Gravy Recipe

Introduction

Hot Beef Sandwich is a comforting classic that features tender, slow-cooked beef served on toasted bread with melted Swiss cheese. This recipe uses a pressure cooker to achieve rich flavors and juicy meat in less time, making it perfect for a hearty family meal.

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 (optional)

Instructions

1. Step 1: Season the chuck roast chunks generously with kosher salt and freshly ground black pepper.
2. Step 2: Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove and set aside.
3. Step 3: In the same pressure cooker, add thinly sliced onions and minced garlic. Sauté until the onions are soft and translucent.
4. Step 4: Return the seared beef to the pressure cooker. Pour in beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Stir to combine.
5. Step 5: Secure the lid and set the pressure cooker to high pressure. Cook for 90 minutes.
6. Step 6: Allow natural pressure release for about 15 minutes, then manually release any remaining pressure.
7. Step 7: Remove the beef from the cooker and shred it using two forks. Set aside.
8. Step 8: In a small bowl, mix the flour with water to create a smooth paste.
9. Step 9: Stir ½ cup of the cooking liquid into the flour-water mixture until smooth.
10. Step 10: Gradually whisk this mixture back into the remaining cooking liquid in the pressure cooker. Turn on sauté mode and stir until the gravy thickens.
11. Step 11: Add the shredded beef back into the thickened gravy and stir to coat. Season with salt and pepper to taste.
12. Step 12: Serve the warm beef on toasted French bread or rolls. Top each sandwich with a slice of Swiss cheese if desired.

Tips & Variations

• Use a good quality chuck roast for tender, flavorful meat.
• For a richer gravy, add a splash of red wine before pressure cooking.
• Substitute Swiss cheese with provolone or cheddar for different flavor profiles.
• Toast the bread lightly to prevent it from becoming soggy under the gravy.
• Leftover sandwiches can be refreshed in a warm oven to melt the cheese nicely.

Storage

Store leftover shredded beef and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth if needed to loosen the gravy. The bread and cheese are best prepared fresh to maintain the sandwich’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a pressure cooker?

Yes, you can braise the beef chuck roast in a covered pot in the oven at 325°F (160°C) for 3 to 4 hours until tender. Finish the recipe by making the gravy and assembling the sandwiches as directed.

What can I use instead of beef broth?

If you don’t have beef broth, you can substitute with vegetable broth or use water with a beef bouillon cube dissolved to maintain the rich flavor.

Hot Beef Sandwich with Rich Gravy Recipe

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★★★★★

4.9 from 115 reviews

• Author: Thomas
• Total Time: 2 hours
• Yield: 4 sandwiches 1x

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Description

This Hot Beef Sandwich recipe features tender, flavorful shredded beef cooked to perfection in a pressure cooker, then coated in a rich, savory gravy and served on toasted French bread with melty Swiss cheese. It’s a comforting and hearty meal perfect for any day when you crave a classic, satisfying sandwich.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 pounds beef chuck roast (cut into two 1-pound chunks)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Cooking and Flavorings

• 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

Gravy Thickening

• ¼ cup all-purpose flour
• ¼ cup water

Serving

• 4 slices French bread (or rolls)
• 4 slices Swiss cheese

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Instructions

1. Season the beef: Generously season the chunks of chuck roast with kosher salt and freshly ground black pepper on all sides.
2. Sear the beef: Set your pressure cooker to sauté mode and heat the vegetable oil. Sear the beef chunks on all sides until browned to lock in flavor. Remove and set aside.
3. Sauté onions and garlic: In the same pressure cooker, add the thinly sliced onions and minced garlic. Cook until the onions are soft and translucent, stirring frequently to prevent burning.
4. Add beef and liquids: Return the seared beef to the pressure cooker. Pour in the low-sodium beef broth and Worcestershire sauce. Add dried thyme and rosemary, then stir to combine all the ingredients well.
5. Pressure cook: Secure the lid on the pressure cooker, set it to high pressure, and cook for 90 minutes to make the beef tender and flavorful.
6. Release pressure: Allow the pressure cooker to naturally release pressure for about 15 minutes. Then manually release any remaining pressure before opening the lid.
7. Shred the beef: Remove the beef chunks and shred them using two forks until tender and pulled apart.
8. Make the gravy slurry: In a small bowl, mix the all-purpose flour with water to form a smooth paste without lumps.
9. Prepare the gravy: Add half a cup of the cooking liquid from the pressure cooker to the flour mixture and stir until smooth. Gradually whisk this mixture into the remaining cooking liquid in the pressure cooker.
10. Thicken the gravy: Switch the pressure cooker back to sauté mode and stir the mixture continuously until the gravy thickens to a rich consistency.
11. Coat the shredded beef: Add the shredded beef to the thickened gravy and stir well so every piece is coated. Adjust seasoning with salt and pepper to taste.
12. Assemble and serve: Toast the French bread or rolls, then pile on the hot beef mixture. Top each sandwich with a slice of Swiss cheese for a melty finish. Serve immediately for best taste.

Notes

• You can use any crusty bread or rolls if French bread is not available.
• Use low-sodium beef broth to control the salt content in the gravy.
• Letting the pressure cooker naturally release helps keep the beef tender and juicy.
• For extra richness, you can melt the Swiss cheese under a broiler after assembling the sandwich.
• Leftover shredded beef can be refrigerated for up to 3 days and reheated with additional gravy for moisture.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Category: Sandwich
• Method: Instant Pot
• Cuisine: American

Keywords: hot beef sandwich, shredded beef sandwich, pressure cooker beef, hearty sandwiches, Swiss cheese sandwich