shredded beef sandwiches

These Pulled Roast Beef Sliders are an absolutely amazing dinner or party recipe! With juicy, savory shredded beef, melty cheese, and banana peppers, these sandwiches are always gobbled up in no time.

Pulled Roast Beef Sliders

slider buns

Italian dressing

provolone cheese

beef *SEE NOTES*

Banana peppers (optional)

Parmesan cheese

Preheat the oven to 350 degrees.

Place the bottom half of the buns on...

Place the bottom half of the buns on a baking sheet. Brush with half of the Italian dressing.

Spread the meat evenly over top of the...

Spread the meat evenly over top of the buns. Scatter banana peppers on top followed by the cheese slices. You may need to halve some of the cheese slices to get even coverage.

Place the other half of the buns on...

Place the other half of the buns on top, brush with remaining Italian dressing, and sprinkle with Parmesan.

Bake for 7-10 minutes or until cheese is...

Bake for 7-10 minutes or until cheese is melted and buns are toasty brown. Serve immediately or store in the refrigerator. These actually are great leftover as well!

These easy French Dips are made with super tender pressure cooked shredded beef, a garlic toasted bun, gooey cheese, and a rich au jus, for the best Shredded Beef Sandwich ever!

Instant Pot French Dip Sandwiches

chuck roast

salt and pepper

tbsp oil (canola

beef broth

garlic

onion (thinly sliced)

soy sauce

hoagie buns

butter

Season Meat

Liberally season the chuck roast on both sides with salt and pepper. 

Saute Beef

Turn Pressure Cooker to Saute, add oil, and let heat. Once the oil is heated, add the beef to the inner pot and sear on each side until golden, about 2-4 minutes per side.

Remove Roast from Pressure Cooker

Once the roast is evenly seared, turn the instant pot off and remove the roast to a plate.

Deglaze Inner Pot

Pour in 1 cup of the beef stock into the inner pot and scrape up the browned bits on the bottom of the inner pot.

Add in remaining ingredients for French Dip

Pour in the remaining 3 cups of stock. Add in 2 garlic cloves, sliced onions, and the soy sauce to the pressure cooker. Return the beef back to the inner pot.

Pressure Cook Meat

Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 20 minutes per pound. For a 3-pound roast, this is 60 minutes.

Let Pressure Release

Once the cooking time has elapsed, allow the pressure cooker to naturally release for AT LEAST 10 minutes, but 15-20 minutes is best, before manually releasing pressure. 

Remove Meat

Remove the roast from the inner pot and place it into a large mixing bowl and turn the pressure cooker back to saute. (Hit Cancel/Off THEN Saute). Let the cooking liquid reduce with the instant pot open, while you shred the beef and toast the buns so that it intensifies in flavor and reduces slightly.

Shred Beef

Use 2 forks or a hand-held mixer to shred the beef.

Toast Rolls

Place the rolls, opened, on a sheet pan. Spread a light layer of butter or drizzle with olive oil. Toast for 5 minutes in a 400-degree F oven or carefully and quickly using a broiler until just browned. Remove rolls from the oven and rub the garlic clove over inside of the roll. 

Layer French Dips

Layer meat and 2 slices of cheese on each roll and return to the oven until cheese melts, cooking for about 3 minutes. 

Serve French Dips

Turn off the saute function on the inner pot. Lade up the au jus into bowls, straining first if desired. Serve with the french dips.

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French dips are made easy right in the Instant Pot.

Instant Pot French Dips

Juicy Slow Cooker Shredded Beef is a must-try crock pot recipe. Use it to make shredded beef sandwiches for dipping au jus, or store or freeze leftovers for easy meal prep.

Shredded Beef Sandwiches (A Slow Cooker Recipe)

lbs beef Tri-tip roast

Tbsp Montreal steak seasoning

Tbsp oil

Worcestershire

onion powder

garlic powder

rosemary

Hoagie Rolls

onions mushrooms

mozzarella cheese

Season beef all over with Montreal steak seasoning and pat it into the meat. Heat a large heavy skillet or cast iron pan over medium-high heat and add oil. Once the oil is hot, sear the meat for 2-3 minutes per side or until a golden brown crust has formed.

In a slow cooker, add beef broth, Worcestershire, onion powder, garlic powder, and rosemary. Set meat into the juice and turn to coat.

Cover and cook on low for 7-8 hours or until easily shredded with a fork.

Transfer beef to a large bowl and shred beef with 2 forks. At this point, I will remove and discard any excess fat on the meat for really clean meat.

Strain the liquid in the slow cooker through a sieve into a separate bowl and discard any solids. Spoon out and discard excess fat floating at the top and keep the remaining juice as a dipping sauce for serving.

Add the shredded beef back into the slow cooker and pour in about half the liquid or enough to make the beef juicy and moist (the beef will soak up most of the juices).

Toast a hoagie roll with butter on a skillet or griddle until golden. Top with beef, onions, mushrooms, or your desired toppings. Add cheese and broil for 1-2 minutes until melted. Dip with reserved beef juice to serve.

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Pulled Roast Beef Sliders

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Top 3 shredded beef sandwiches recipes from across the web

The most viewed shredded beef sandwiches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pulled Roast Beef Sliders

Instant Pot French Dip Sandwiches

Shredded Beef Sandwiches (A Slow Co...

The most viewed shredded beef sandwiches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine