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.
Ingredients
Scale
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
Instructions
- Season the beef: Generously season the chunks of chuck roast with kosher salt and freshly ground black pepper on all sides.
- 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.
- 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.
- 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.
- 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.
- Release pressure: Allow the pressure cooker to naturally release pressure for about 15 minutes. Then manually release any remaining pressure before opening the lid.
- Shred the beef: Remove the beef chunks and shred them using two forks until tender and pulled apart.
- Make the gravy slurry: In a small bowl, mix the all-purpose flour with water to form a smooth paste without lumps.
- 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.
- Thicken the gravy: Switch the pressure cooker back to sauté mode and stir the mixture continuously until the gravy thickens to a rich consistency.
- 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.
- 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
