Chopped Beef Sandwiches are so versatile and no matter how you make them, they are delicious.

The chopped beef can be seasoned any way you like, to transform your chopped beef sandwich into a version of a Philly Cheesesteak, an Italian Beef Sandwich, or add bbq sauce for a BBQ Chopped Beef Sandwich.

The possibilities are endless! 

I recommend using a pressure cooker to cook the beef, if you want a quick and easy cooking method, but you can also use a slow cooker or braise it in the oven. 

You can also turn leftover pot roast into a delicious chopped beef sandwich just by adding your favorite toppings and stuffing the beef into hoagie rolls! 

Ingredients & Substitutions

Beef

The beef is the star of the show and I recommend using a chuck roast in this recipe for the best outcome. Choose a chuck roast that is well marbled for the best flavor. You will also want to cut out any large areas of fat or connective tissue since they won't render or dissolve in the short pressure cooking time. 

Some people use ground beef for chopped beef sandwiches and that is perfectly fine, but you would follow a completely different cooking method. 

Other cuts of beef that can be used are bottom round, rump roast, stew meat, or flank steak. These cuts of beef are leaner so your au jus won't be as rich and the overall flavor will change a bit. As long as you cut the cut of beef into small pieces, like I do with the chuck roast, the cooking time should stay the same for any of these listed cuts of beef. 

Another great option is using chopped brisket and I recommend using the point cut, but trim away a lot of the fat. Don't throw the fat out, use it to make homemade tallow! I would also increase the pressure cooking time to 30 minutes to make sure the brisket has plenty of time to become tender. 

Liquids & Seasonings

You will need a small amount of thin liquid to go under pressure. In this recipe I use a little red wine vinegar which helps break down the connective tissue and beef stock.

You can use red wine in place of the vinegar, if you prefer.

Don't use more than ½ cup of the beef broth or stock or you will dilute the natural flavors of the beef juices and seasonings. The beef will give off plenty of juices so ½ cup is plenty to go under pressure.

Water can also be used in place of the beef broth or you can use a combination of water and beef bouillon.

The seasoning you use is completely up to you, but you will want to add salt at the very least. The onions and garlic give a nice flavor, but are optional.

Rolls

I like to use freshly made French Bread when making my chopped beef sandwiches, but there aren't any rules here.

Use whatever rolls or buns you love and have on hand. You can even use hotdog or hamburger bun, if desired; or make an open faced sandwich with white bread.

Or, skip the roll and eat the meat with toppings low carb style! 

Toppings

This is where you get to create a delicious sandwich that is exactly how you want it!

I like to make different variations of chopped beef sandwiches just by switching the cheeses and other toppings.

There are so many options, see the section below for inspiration!

Variations of Chopped Beef Sandwiches

My all time favorite version of Chopped Beef Sandwiches is a spin on the Classic Italian Beef Sandwich.

Italian Beef Sandwiches are well known and loved in Chicago and are usually made with thinly sliced beef and not chopped beef, however these sandwiches are absolutely delicious using the chopped beef and they are very easy to make.

Simply add the following seasonings to the cut up beef chunks before pressure cooking.

• 2 ½ teaspoon kosher or fine grind sea salt
• 2 teaspoon pepper
• 2 ½ teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon paprika

Stuff the sandwich roll with the Italian Chopped Beef and top with provolone cheese and either spicy or mild giardiniera in oil. Make sure to get the (affiliate link)right kind of giardiniera because it makes a huge difference!

The brand doesn't matter as much as the style of it. You will find all kinds of crispy pickled veggies labeled giardiniera in the grocery store, but the kind you want are packed in oil and not vinegar.

Here is a photo of what to look for.

How to Make Chopped Beef for Sandwiches

While I recommend using a pressure cooker to make the chopped beef for your sandwiches, there are many other ways you can cook the beef.

No matter which method you choose, you want the beef to be fall-apart tender before making your chopped beef sandwiches. Make sure to cook it long enough to break down the connective tissues.

Trim and Cut the Chuck Roast

The first step is preparing the chuck roast to pressure cook. There are several ways you can do this, but the fastest way to have your chopped beef done is to cut the chuck roast into 2" pieces so it cooks and tenderizes quickly in the pressure cooker.

You will also want to cut out any large areas of hard fat and connective tissue because they will not break down enough in the short cooking time.

Browning the beef chunks is optional and you can skip this step if desired, but it does add flavor to the chopped beef.

Heat about 2 Tablespoons of olive oil (or any neutral flavored oil you like) in the inner pot of your pressure cooker using sear/sauté on high.

Seasoning & Browning the Beef

While the oil is heating, season the beef chunks with the seasoning blend and begin to brown the meat in batches.

If you over crowd the pot, the beef will steam instead of brown, so, if time permits, brown the beef in 2-3 batches. You do not need to remove the browned beef to add more, just move it over to the side to make room for the next batch.

Pressure Cook

Once the beef is browned, deglaze the pot with the vinegar and beef broth. Make sure to scrape the bottom of the pot to loosen any stuck on bits to avoid any burn or water notice when pressure cooking.

Add the onions and garlic and give everything a good stir. Set your pressure cooker up to pressure cook on high for 20 minutes.

Make sure the valve is in the sealed position for pressure cooking.

When the time is up, allow the pot to naturally release for at least 10 minutes and then manually release any remaining pressure.

There isn't any problem with letting it naturally release fully and switching over to keep warm for a while.

You can also do a quick release if you are rushed for time. The beef will be submerged in liquid and will not dry out with a quick release, however I preferred the outcome when I let it naturally release for 10 minutes.

Once you open the lid, break up the meat with tongs. The onions and garlic will also break up and almost disappear, but they add so much flavor to the meat mixture.

Remove the meat from the pot using a slotted spoon and then strain the juices if desired.

Now it's time to assemble your chopped beef sandwiches!

Assembling the Sandwich

This will certainly vary based on what type of chopped beef sandwich you are making, but here is how I make my spin on a cheesesteak sandwich.

*I do a lot of this while the beef is pressure cooking so everything is ready to go when the beef is done.

Sauté thinly sliced onions and green peppers in olive oil and season with salt and pepper.

Toast the inside of the roll by placing it face down in a skillet on medium heat for about 8-10 minutes or until it is nicely toasted. Lightly coat the toasted roll with mayo.

If your roll splits in half, you can "repair" it with a few slices of cheese. When the cheese melts into the toasted roll it will seam together the roll.

Place the chopped beef in the pan with the onions and green peppers. Add about 2 tablespoons of the au jus and heat until everything is warm.

Top with cheese and let sit to melt. Stir it all together and place the mixture into the prepared roll.

Add any other sandwich toppings you like and Enjoy!

Storage & Reheating Instructions

How to Store Leftover Chopped Beef

Refrigeration

The chopped beef is best stored in an airtight container with some of the juices to keep it juicy. It will last 3-4 days in the refrigerator.

Freezer

Before freezing it is very important that the chopped beef and juices are cold, so I recommend refrigerating the leftovers overnight before freezing them.

If the food is warm when packaged for freezing, steam can be produced inside the container or freezer bag, resulting in ice crystals forming.

Air is another issue when freezing food, so make sure you choose a container that is the proper size for the amount of leftovers. You don't want a 3-cup container for 1 cup of leftover chopped beef or there will be too much air trapped in the container, which can lead to decreased quality of the meat.

Freeze the leftover chopped beef with the juices for the best quality when reheating.

When stored properly, the chopped beef will last at least 6 months in the freezer before the quality starts to degrade.

How to Reheat Leftover Chopped Beef

Slow Cook

If the chopped beef is frozen, you can add the frozen beef and juices to a slow cooker and heat on low for about 2 hours or high for about an hour.

Skillet

This is the quickest way to reheat the chopped beef if it is thawed. Add the amount of beef you want to reheat with at least 2-3 tablespoons of the au jus and heat over medium heat until it is hot.

What to serve with Chopped Beef Sandwiches?

When I think of a delicious chopped beef sandwich, I think of delicious side dishes like french fries, onion rings, fried mushrooms, and all the deep fried bar food kind of side dishes.

At home, deep frying can be a bit of a pain and a little messy, so, instead, I like to use my air fryer to make all the great sides that I love. Here are some perfect options to serve with your chopped beef sandwich!