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.
Quick Look: Beef Banh Mi Sandwiches
Ready In: 8 hours
Serves: 8
Calories: 543 Calories
Main Ingredients: chuck roast, fresh ginger, fresh garlic, pickled vegetables, Sriracha mayonnaise
Why You'll Love It: the slow cooked beef is super tender and flavorful, and is so easy to make.
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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. I love my Slow Cooker BBQ Beef, so I knew that shredded beef is delicious in the slow cooker.
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! Looking for a loose meat sandwich? Check out my Maid Rite and Chicken Parmesan Sloppy Joe recipes!
Key Ingredients
Beef Chuck Roast - I use a 4 lb beef chuck roast in this recipe which is a great cut of meat to cook slowly. If you use a piece that is larger, I would recommend cutting it in half to ensure it cooks to the point of being shreddable.
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.
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.
Sriracha - this is a spicy sauce that is made of chili peppers, vinegar, garlic, sugar, and salt and adds a hint of spice and sweetness.
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.
Substitutions and Variations
Different Cuts of Bee - 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.
Store-Bought Substitutions - you could use store-bought pickled veggies or kimchi instead of making the pickled vegetables. You could also use a store-bought Sriracha mayonnaise if you want.
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!
Expert Tips
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!
Leftovers - 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.
Storage - store the cooked beef, pickled vegetables, and toppings separately in airtight containers in the refrigerator for up to 3 to 4 days. Assemble the sandwiches just before serving for the best texture.
Use fresh herbs generously - a handful of fresh cilantro brightens every bite and gives the sandwich its classic banh mi flavor.
Assemble just before serving - build the sandwiches right before eating so the bread stays crisp and the vegetables remain crunchy.
Beef Banh Mi Recipe FAQs
Yes! For the best texture, prepare the beef, pickled vegetables, and sauce ahead of time, but wait to assemble the sandwiches until just before serving to keep the bread from getting soggy.
This recipe as written is pretty mild. To crank up the heat, add sliced jalapeños, more sriracha, chili garlic sauce, or chili crisp to increase the heat. You can easily adjust the spice level to your family's preference.
Yes. The cooked beef freezes well for up to 3 months. Shred it and then let it cool completely before freezing in an airtight container. Thaw the meat overnight in the refrigerator and reheat gently in a slow cooker before serving. Fresh vegetables and bread are best prepared the day you serve the sandwiches.
Other Beef Recipes To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Beef Banh Mi Sandwiches
Ingredients
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
- ½ cup granulated sugar
For the Sriracha Mayo
- ½ cup mayonnaise
- 1-2 tablespoon Sriracha, depending on spice preference
Other:
- fresh cilantro
- hoagie rolls
Instructions
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!
LOVE THIS RECIPE?
Notes
- 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!
I'd recommend maybe adding a quarter of the sugar in the quick pickle. Everything turned out delicious but the slaw was abnormally sweet. I rinsed mine and let it soak overnight in regular water and it calmed it down a bit.
Loved this recipe. Did sandwiches for dinner and rice bowl with the leftovers for lunches! Delicious!
Thanks, Amy!