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.

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!

Ingredients in Beef Banh Mi Sandwiches

Beef Chuck Roast

Soy Sauce

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

Fresh Garlic and Ginger

Chicken Broth

Cucumbers and Carrots – the veggies in the pickled veggies

Vinegar

Sugar

Mayonnaise

Sriracha

Cilantro

Hoagie Rolls

How to Make Beef Banh Mi Sandwiches

First, prep the beef. This just entails adding the beef to the Instant Pot or Slow Cooker, and then adding the beef ingredients – the chicken broth, soy sauce, fish sauce, brown sugar, garlic, and ginger. If you’re making this in an Instant Pot, it takes 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. If you’re making it in a slow cooker, simply put the lid on and cook for 8 hours on high or 4 on low.

While the beef is cooking, you can prep the rest of the components. First make the quick pickled veggies. Simply 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/container and let sit for 30 minutes. Refrigerate until you’re ready to use them.

To make the Sriacha mayo, simply combine the mayonnaise and Sriracha, and stir to combine.

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.

Lastly, to serve – just split the hoagie buns 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!

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.