If you’re craving a melt-in-your-mouth sandwich that’s both comforting and packed with flavor, you’re going to love this Instant Pot Beef and Cheddar Sandwiches Recipe. I adore this recipe because it combines tender, juicy beef with a creamy cheddar cheese sauce – all in the convenience of an Instant Pot. It s perfect for busy weeknights when you want something hearty without hours spent in the kitchen.
When I first tried this recipe, I was amazed at how effortlessly the beef turned out tender and flavorful. Plus, the cheesy sauce is just the right amount of zing, with a little touch of hot sauce that makes all the difference. If you want a satisfying meal that your whole family will go crazy for, this Instant Pot Beef and Cheddar Sandwiches Recipe is definitely one to bookmark.
Why You’ll Love This Recipe
- Effortless Cooking: The Instant Pot does the heavy lifting, making the beef incredibly tender without hours of simmering.
- Rich Cheddar Sauce: Creamy, cheesy, with just a hint of heat that makes every bite exciting.
- Family Favorite: My family can t get enough, and leftovers disappear fast, which says a lot!
- Quick and Versatile: Ready in about 30 minutes, great for both casual dinners and special gatherings.
Ingredients You’ll Need
The magic of this recipe comes from simple ingredients that complement each other beautifully. Choosing quality beef and sharp cheddar really elevates the flavor, so shop smart for these key items.
- Beef top round roast: I like to thinly slice it for quick cooking and tender results.
- Reduced-sodium beef broth: Adds richness without overpowering the beef s natural flavor.
- Garlic powder: Brings a subtle depth that melds perfectly with the meat.
- Onion hamburger buns: Buttered and toasted for that ideal contrast of crisp outside and soft inside.
- Unsalted butter: Essential for a smooth, creamy cheese sauce.
- All-purpose flour: Thickens the cheese sauce to that luscious consistency.
- Milk: Use whole or 2% for best texture and flavor in the sauce.
- Hot sauce: Just a tablespoon gives the cheese sauce a gentle kick-feel free to adjust to your heat preference.
- Salt: Balances flavors so nothing tastes flat.
- Cheddar cheese: Go for sharp cheddar for maximum cheesy goodness.
Variations
I love customizing this Instant Pot Beef and Cheddar Sandwiches Recipe depending on what I have on hand or the crowd I’m feeding. Don t hesitate to mix it up-you ll find it s a versatile base for all sorts of tasty twists.
- Using Different Cuts: Sometimes I swap the top round roast for chuck roast for extra marbling and flavor; just slice it thin as well.
- Spice It Up: Adding a pinch of smoked paprika or cayenne to the cheese sauce gave the sandwiches a smoky, spicy kick my husband loved.
- Make It Dairy-Free: I ve replaced the cheddar cheese and butter with dairy-free alternatives and creamy coconut milk, which worked surprisingly well for a vegan twist.
- Adding Veggies: Toss in sautéed mushrooms or caramelized onions to the beef for added texture and sweetness.
How to Make Instant Pot Beef and Cheddar Sandwiches Recipe
Step 1: Prepare and Pressure Cook the Beef
Start by placing your thinly sliced beef into the Instant Pot along with the beef broth, garlic powder, salt, and freshly ground black pepper. Lock the lid securely and set the Instant Pot to High Pressure for 10 minutes. One thing I ve learned is to let the pressure release naturally for about 10 minutes before doing a quick release-that keeps the beef tender and juicy without drying it out.
Step 2: Make the Creamy Cheddar Cheese Sauce
While the beef is cooking, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk constantly until the mixture bubbles and smells nutty-this is how you get rid of the raw flour taste. Gradually whisk in the milk, adding it a little at a time to keep the sauce smooth and lump-free. Then, stir in the hot sauce and salt before folding in the cheddar cheese, handful by handful, until you have a silky, cheesy sauce.
Step 3: Assemble Your Sandwiches
Butter and toast your onion hamburger buns until they re just golden and slightly crisp. Then, pile on the tender beef and ladle over generous amounts of the creamy cheddar sauce. I find that the toastiness really cuts through the richness and adds a perfect crunch with every bite.
Pro Tips for Making Instant Pot Beef and Cheddar Sandwiches Recipe
- Slice Beef Thinly: Thinner slices ensure the beef cooks evenly and becomes tender quickly in the Instant Pot.
- Natural Pressure Release: I ve found this step crucial-it helps keep meat juicy and prevents it from becoming tough.
- Whisk Cheese Sauce Slowly: Adding milk gradually avoids lumps and creates a velvety texture for the sauce.
- Toast Your Buns: Toasting adds texture and prevents sogginess when you add the sauce, making every bite perfect.
How to Serve Instant Pot Beef and Cheddar Sandwiches Recipe
Garnishes
I like to add a few simple garnishes that bring freshness to cut through the richness. Some thinly sliced pickles or a sprinkle of fresh chives on top adds a nice zing. Sometimes I throw on a handful of crispy fried onions for extra crunch and flavor if we re feeling indulgent.
Side Dishes
My go-to sides are crunchy dill pickles and a crisp green salad with a light vinaigrette. I also love serving these sandwiches alongside crispy sweet potato fries or classic kettle chips. Something with texture really balances the creamy sandwiches well.
Creative Ways to Present
For gatherings, I ve served these as mini sliders on cocktail buns, which always impress. You could also set up a build-your-own sandwich bar with extra cheese sauce, pickles, and caramelized onions so everyone customizes their own. It s fun and interactive, plus helps to feed a crowd easily.
Make Ahead and Storage
Storing Leftovers
I usually store leftover beef and cheese sauce separately in airtight containers in the fridge for up to 3 days. Keeping them separate helps avoid soggy buns when reheating. Just reheat the beef gently, and warm the cheese sauce slowly on the stove or in the microwave.
Freezing
This recipe freezes pretty well. I freeze the cooked beef and cheese sauce in freezer-safe containers for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently to preserve texture and flavor.
Reheating
To reheat, I warm the beef in a skillet over low heat with a splash of broth to keep it moist, while gently reheating the cheese sauce on the stovetop or in short bursts in the microwave, stirring often. Toast fresh buns just before serving for that fresh-out-of-the-oven feel.
FAQs
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Can I use a different cut of beef for this Instant Pot Beef and Cheddar Sandwiches Recipe?
Absolutely! While top round roast works great because it s lean and thinly sliced, chuck roast or brisket are excellent alternatives for a richer flavor and more marbling. Just make sure to slice the meat thinly so it cooks quickly and becomes tender in the Instant Pot.
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Is the hot sauce necessary in the cheese sauce?
The hot sauce is optional but highly recommended. It adds a subtle tang and depth that cuts through the richness of the cheese, making the sauce more flavorful. You can adjust the amount or leave it out if you prefer a milder sauce.
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How do I prevent the cheese sauce from becoming grainy?
For smooth cheese sauce, be sure to add the milk gradually while whisking to avoid lumps. Remove the sauce from heat before adding cheese, then stir gently until melted. Using freshly grated cheese rather than pre-shredded helps too, as it melts more smoothly.
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Can I make this recipe ahead of time for meal prep?
Yes, you can prepare the beef and cheese sauce in advance and refrigerate separately for up to three days. When you re ready to eat, simply reheat both gently and toast fresh buns, which keeps everything tasting fresh and delicious.
Final Thoughts
I absolutely love how this Instant Pot Beef and Cheddar Sandwiches Recipe brings comfort food to the table in such an easy, reliable way. It s a recipe I trust to feed my family on busy nights but also impressive enough to serve guests. Once you try it, I m confident you ll keep it in your regular rotation – just like I have! So go ahead, fire up the Instant Pot and give this rich, cheesy, beefy sandwich a chance to become your next favorite dinner.
Print
Instant Pot Beef and Cheddar Sandwiches Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef and Cheddar recipe combines tender, flavorful thinly sliced beef cooked under pressure with a rich, creamy cheddar cheese sauce. Served on buttered and toasted onion hamburger buns, it’s a comforting and indulgent sandwich perfect for a quick family dinner or casual gathering.
Ingredients
Beef
- 2 pounds boneless beef top round roast, thinly sliced
- 1/2 cup reduced-sodium beef broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 onion hamburger buns, buttered and toasted
Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 3 cups grated cheddar cheese
Instructions
- Prepare the Beef: In the Instant Pot’s pressure cooking pot, combine the thinly sliced beef, beef broth, garlic powder, salt, and black pepper. Secure the lid and select the High Pressure setting, setting the timer for 10 minutes to cook the beef thoroughly.
- Release the Pressure: When the cooking time ends, turn off the Instant Pot. Allow the pressure to release naturally for 10 minutes to ensure the beef remains tender, then perform a quick release to vent any remaining steam. Carefully remove the lid once the valve drops.
- Make the Cheese Sauce: While the beef cooks, melt the unsalted butter in a medium saucepan over medium heat. Sprinkle the flour in and cook until bubbling to form a roux. Gradually whisk in the milk in small amounts, stirring constantly until the sauce thickens and smooths out. Add the hot sauce and salt, then stir in the grated cheddar cheese a handful at a time until melted and creamy. Remove from heat.
- Assemble and Serve: Butter and toast the onion hamburger buns. Top each bun with a generous portion of the cooked beef, then ladle the cheese sauce evenly over the meat. Serve immediately for a warm, hearty meal.
Notes
- For the best texture, slice the beef top round roast very thinly before cooking.
- Reduced-sodium beef broth helps control the saltiness of the dish.
- You can adjust the amount of hot sauce in the cheese sauce according to your spice preference.
- If you prefer, substitute milk with a dairy-free alternative to make the cheese sauce lactose-free, but results may vary.
- Leftover beef can be refrigerated for up to 3 days; reheat gently before serving.
- To make this recipe gluten-free, use a gluten-free flour blend in the cheese sauce.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 5g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
