Home / Recipes / recipe

Beef Banh Mi Sandwiches

Banh Mi Sandwiches with pork are great, but have you had them with beef?! This recipe for Beef Banh Mi Sandwiches is made with beef chuck roast and can be made in the slow cooker or Instant Pot. Topped with quick pickled veggies and Sriracha mayo and served on a bun.

Beef Banh Mi Sandwiches

I love a good banh mi sandwich. I have a couple of recipes on here like my Instant Pot Banh Mi Sliders and my Slow Cooker Banh Mi Sandwiches, but both of those are made with pork. After I bought a chuck roast awhile back, I wanted to do something unique with it, and Banh Mi's sounded good. So - Beef Banh Mi Sandwiches were born! I've made these in both the Instant Pot and the Slow Cooker, and the meat turns out amazing either way.

So if you're craving a banh mi sandwich, but not feeling like pork, then these Beef Banh Mi Sandwiches are perfect!

Beef Banh Mi Sandwiches

Ingredients in Beef Banh Mi

Beef Chuck Roast - I use a 4 lb beef chuck roast in this recipe. If you use a piece that is larger, I would recommend cutting it in half.

Soy Sauce - soy sauce is a liquid condiment of Chinese origin that adds a saltiness to this beef Banh Mi recipe.

Fish Sauce - I'll admit, the first time I bought fish sauce, I was skeptical. However, it adds such great (not fishy!) flavor to dishes like this!

Brown Sugar - brown sugar adds a hint of sweetness.

Fresh Garlic Cloves and Fresh Ginger - these fresh herbs are delicious and traditional Banh Mi ingredients.

Chicken Broth

Cucumbers and Carrots - the veggies in the pickled carrots and pickled cucumbers.

White Vinegar - white vinegar is used in the quick pickled vegetables.


Mayonnaise - mayonnaise is used in the sriracha mayonnaise that you spread on the sandwiches.


Cilantro - adding fresh cilantro to the Banh Mi sandwiches adds freshness to the dish along with the classic cilantro flavor! If you're not a fan of cilantro, just leave it off.

Hoagie Rolls

Beef Banh Mi Ingredients

How to Make Beef Banh Mi Sandwiches

Prepare the beef. Add the beef to the Instant Pot or Slow Cooker. Add the rest of the beef Banh Mi ingredients including the chicken broth, soy sauce, fish sauce, brown sugar, garlic, and ginger. Note: if you have the time, you can sear the beef on each side to create a nice caramelized crust. To do this, heat 2-3 tablespoons of olive oil in a dutch oven or in the Instant Pot using the saute function. Cook over medium-high heat in the dutch oven for 4-5 minutes on each side, until each side is golden brown.

Instant Pot Instructions - In the Instant Pot, cook on high pressure for 75 minutes to cook on high pressure, but allow some time for the pressure to build and also for about 10-15 minutes for the pressure to naturally release.

Slow Cooker Instructions - Put the lid on the crockpot and cook for 8 hours on low or 4 on high.

Prep the pickled vegetables. While the beef is cooking, you can prep the rest of the components. First make the quick pickled veggies. Prepare the cucumber, red onion, and carrots accordingly. Combine carrots, cucumbers, and red onion in a mason jar or glass container. Next, combine the water, vinegar, and sugar in a small saucepan and simmer until the sugar has dissolved. Pour the liquid over the chopped veggies in a mason jar or glass container and let sit for 30 minutes. Refrigerate until you're ready to use them.

Make the Sriacha Mayo. Combine ½ cup mayonnaise and Sriracha in a small or medium bowl, and stir to combine. Refrigerate until you're ready serve.

Shred the Beef. Once the beef is done, remove it from the Instant Pot/slow cooker and shred with two forks. Return the meat to the liquid so it really gets incorporated into all of that flavor.

Serve. Split the hoagie buns (or any crusty roll or French rolls would do!) in half, spread a good amount of the Sriracha mayo on the bun, and top with the shredded beef, pickled veggies, and fresh cilantro. YUM! Enjoy your Vietnamese sandwich!

Beef Banh Mi Sandwiches

Beef Banh Mi Tips and Variations

Make Ahead. You can prepare the marinade ahead of time to make morning assembly very simply. Simply mix together the marinade ingredients in a mixing bowl and then store in the refrigerator until you're ready to cook the beef.

You can also prepare the pickled vegetables and sriracha mayonnaise in advance. Pickled vegetables will keep in the refrigerator for a couple of weeks. They are also delicious on tacos or rice bowls!

Make Beef Banh Mi Bowls. We love using the leftovers Banh Mi beef, pickled veggies, and sriracha mayonnaise for rice bowls the next day! Simply cook up some white rice or brown rice and top individual servings with some of the beef Banh Mi, pickled vegetables, and sauce.

Different Cuts of Beef. If you have a different cut of beef that you would like to use, you could use the basis of this recipe as a starting point. For example, if you have flank steak, sirloin steaks, or skirt steaks, you can use the marinade for these cuts of beef and grill them instead. Use the grilled beef on these beef Banh Mi sandwiches along with the pickled vegetables and sriracha mayonnaise.

Beef Banh Mi Sandwiches

These Beef Banh Mi Sandwiches were so insanely delicious. All of the different parts, from the beef to the pickled veggies and Sriracha mayo, worked together so well and it was SO full of flavor.


Beef Banh Mi Sandwiches

Beef Banh Mi Sandwiches are made with chuck roast and in the Instant Pot or Slow Cooker! They're topped with pickled veggies and Sriracha mayo - so much flavor.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef, instant pot, slow cooker
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6 servings
Calories: 648kcal


For the Banh Mi Beef

  • 3-4 lb boneless beef chuck roast
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh minced ginger

For the Pickled Veggies

  • 3 carrots shredded
  • 1 cucumber thinly sliced
  • 1 red onion sliced into half circles
  • 1 cup water
  • 1 cup white vinegar
  • 1 cup granulated sugar

For the Sriracha Mayo

  • ½ cup mayonnaise
  • 1-2 tablespoon Sriracha, depending on spice preference


  • fresh cilantro
  • hoagie rolls


For the Beef

  • Place the chuck roast in the slow cooker or Instant Pot.
  • In a bowl, combine the chicken broth, soy sauce, fish sauce, brown sugar, garlic, and ginger.
  • Pour over the beef.
  • In the SLOW COOKER: cook on low for 8 hours or high for 4 hours. Once done, remove from the slow cooker and shred the beef.
  • In the INSTANT POT: Cook on high pressure for 75 minutes. Let the pressure naturally release for 10 minutes and then release completely. Shred the beef.
  • Assemble the sandwiches

For the Pickled Veggies

  • Place the carrots, red onion, and cucumbers in a mason jar or large glass tupperware.
  • Add the water, vinegar, and sugar to a saucepan and bring to a simmer. Let simmer for about 3-4 minutes, until the sugar dissolves.
  • Pour the mixture over the veggies and let sit for at least 30 minutes. Refrigerate until ready to use.

For the Sriracha Mayo

  • In a small bowl, mix together the mayo and Sriracha

To serve:

  • Spread ~2 tablespoon of the Sriracha mayonnaise on each Hoagie roll.
  • Top with shredded beef, pickled veggies, and fresh cilantro.
  • Serve and enjoy!


  • The Sriracha mayonnaise and pickled vegetables can be prepped up to a few days in advance. They will keep well in the refrigerator in airtight containers. 
  • Use leftover pickled vegetables on rice bowls or tacos!


Calories: 648kcal | Carbohydrates: 26g | Protein: 46g | Fat: 40g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 1338mg | Potassium: 977mg | Fiber: 1g | Sugar: 23g | Vitamin A: 5174IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 5mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

Join The Conversation
Want More?

Get fast, fresh, and easy recipes delivered right to your inbox.



Your email address will not be published. Required fields are marked *

Recipe Rating