Get ready to taste some of the best roast beef po’ boy sandwiches you can have with this Instant Pot Beef Po Boy Sandwiches easy recipe. Don’t like the longer list of simple pantry ingredients scare you.
This New Orleans delicacy is one you won’t want to miss, especially when you can cook it the best way in less time, in the Instant Pot.
Even your kids will fall in love with this recipe and tell you your kitchen has transformed into a mother’s restaurant because it tastes just like if you were to grab it from your favorite local place.
Now get your hoagie rolls (I’ve learned that’s what they call sub rolls at other places) and fill them up with the best roast beef po-boy shredded beef and all the best toppings.
Recipe Ingredient Notes
To make Instant Pot Beef Po Boy Sandwiches, you will need the following ingredients:
- Flank steak (you can also use a chuck roast, beef roast, or rump roast if you need)
- Sea salt
- Ground black pepper
- Garlic powder
- Onion powder
- Olive oil
- Large onion, cubed
- Sprigs fresh thyme
- Sprigs fresh rosemary
- Brown gravy mix
- Beef broth
- Worcestershire sauce
- Butter, cut into slices
- Large French bread rolls
- Mayonnaise
- Mustard
- Large tomatoes, sliced
- Shredded cabbage
- Sliced pickles, to taste
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Instant Pot Beef Po Boy Sandwiches:
- Season the steak with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in the bottom of a large heavy-bottomed skillet over medium-high heat. Add the seasoned steak to the pan and sear on one side for 2 minutes. Flip and sear on the other side for 2 minutes.
- To the bowl of an instant pot, add the onion, thyme, and rosemary followed by the seared steak. Whisk together the brown gravy mix, beef broth, and Worcestershire sauce. Pour it over the beef. Arrange the slices of butter over the beef.
- Seal the instant pot and cook on high pressure for 1 hour and 10 minutes. Allow the pressure to release naturally.
- Using tongs, transfer the beef to a cutting board. Shred the beef with two forks and return it to the warm pressure cooker while you prepare the rolls.
- Preheat the oven to 350℉. Wrap the French rolls in aluminum foil and heat in the oven for 10 minutes.
- Slather 1 tablespoon of mayonnaise on one side of each roll and 1 tablespoon of mustard on the other. Using a slotted spoon, scoop the beef into the rolls (try to divide it evenly between the rolls). Discard the cooking liquid. Top the beef with tomato slices, shredded cabbage, and pickles.
How to store these roast beef sandwiches:
If you have any leftover meat from this Italian beef sandwiches recipe, then all you need to do is place it in an airtight container and store it in the fridge for up to 4-5 days or in the freezer for up to 3 months.
Then just reheat it the next day in the microwave for 1-2 minutes until it is warm enough for you and you are ready to go!
Enjoy More Delicious Sandwich Recipes
From sandwiches to burgers, to wraps, hand-held meals are great for lunch, picnics, and family dinners. Check out our comprehensive collection of sandwiches, burgers, and wraps here.
Instant Pot Beef Po Boy Sandwiches Recipe
Ingredients
- 3 pounds flank steak
- 2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ Tablespoons olive oil
- 1 large onion, cubed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 packet brown gravy mix
- 1 ½ cups beef broth
- 2 Tablespoons Worcestershire sauce
- 4 Tablespoons butter, cut into slices
- 6 Large French Rolls
- 6 Tablespoons mayonnaise
- 6 Tablespoons mustard
- 2 large tomatoes, sliced
- 1 ½ cups shredded cabbage
- sliced pickles, to taste
Instructions
- Season the steak with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in the bottom of a large heavy-bottomed skillet over medium-high heat. Add the seasoned steak to the pan and sear on one side for 2 minutes. Flip and sear on the other side for 2 minutes.
- To the bowl of an instant pot, add the onion, thyme, and rosemary followed by the seared steak. Whisk together the brown gravy mix, beef broth, and Worcestershire sauce. Pour it over the beef. Arrange the slices of butter over the beef.
- Seal the instant pot and cook on high pressure for 1 hour and 10 minutes. Allow the pressure to release naturally.
- Using tongs, transfer the beef to a cutting board. Shred the beef with two forks and return it to the warm pressure cooker while you prepare the rolls.
- Preheat the oven to 350℉. Wrap the French rolls in aluminum foil and heat in the oven for 10 minutes.
- Slather 1 tablespoon of mayonnaise on one side of each roll and 1 tablespoon of mustard on the other. Using a slotted spoon, scoop the beef into the rolls (try to divide it evenly between the rolls). Discard the cooking liquid. Top the beef with tomato slices, shredded cabbage, and pickles.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
