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Beef Banh Mi Sandwiches (Slow Cooker and Instant Pot)

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






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.


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
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6 servings
Calories: 648kcal
Author: Taylor


For the Banh Mi Beef

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

For the Pickled Veggies

  • 3 carrots, shredded
  • 1 cucumber, thinly sliced
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar

For the Sriracha Mayo

  • 1/2 cup mayonnaise
  • 1-2 tbsp 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 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 tbsp of the Sriracha mayonnaise on each Hoagie roll.
  • Top with shredded beef, pickled veggies, and fresh cilantro.
  • Serve and enjoy!


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

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