Have a few steaks in the freezer and not sure what to make? I recently rescued some slightly forgotten steak and turned it into a comforting weeknight meal: Instant Pot shredded steak with rich gravy, spooned over toasted bread. It’s fast, forgiving, and perfect for clearing out the freezer while feeding a hungry family.
Shredded Steak on Toast with Gravy
With the holidays and busy schedules, I wanted something quick, satisfying, and easy to prep. This Instant Pot shredded steak on toast fits the bill: minimal hands-on time, bold flavor, and a family-pleasing result. The steak is pressure-cooked until fork-tender in a savory red wine and beef-broth base, shredded, then tossed back into a thickened gravy and served over hearty toasted bread. It’s similar to a classic hot roast beef sandwich but ready in under an hour.
This recipe is flexible — you can use almost any cut of beef you have on hand. If you prefer, serve the shredded beef and gravy over mashed potatoes, fries, or your favorite starch. I served mine with a buttery corn side dish, but roasted or grilled vegetables are excellent companions.
Instant Pot Shredded Steak and Gravy
Using an electric pressure cooker speeds up the process dramatically compared to traditional stovetop braising. Where stovetop methods can take several hours to break down connective tissue, the Instant Pot delivers fork-tender meat in a fraction of the time while sealing in flavor. Simply combine the steak with wine, broth, aromatics, and seasonings, pressure cook, shred the meat, and thicken the pan juices into a glossy gravy.
How to Make Shredded Steak
Place frozen or thawed steaks into the Instant Pot, add red wine, beef broth, sliced onion, garlic, and a bay leaf, then cook on high pressure. After a short natural release, remove the meat and shred with two forks. If the steak isn’t quite tender enough, return it to the pot for a few more minutes under pressure — results vary by cut and thickness. Finish by thickening the cooking liquid into a rich gravy and tossing the shredded beef back in to coat.
What to Serve With This Dish
This shredded steak is versatile. Try any of the following sides:
- Buttery mashed potatoes — a classic choice for soaking up gravy.
- Thick-cut fries for a hearty sandwich-like plate.
- Grilled or roasted vegetables such as asparagus, Brussels sprouts, or a mixed veggie medley.
- A simple buttery corn or green beans for a lighter side.
How to Make the Gravy Thicker
If you prefer a thicker gravy, whisk together a cornstarch slurry (cornstarch and cold water) and stir it into the simmering pan juices while the Instant Pot is set to Sauté. Stir constantly until the gravy reaches your desired consistency. The gravy will continue to thicken slightly as it cools, so aim for a texture that is just a touch looser than your final preference.
Instant Pot Shredded Steak and Gravy on Toast
This easy shredded steak and gravy recipe uses the electric pressure cooker to create comforting, savory results with very little effort. It’s perfect for busy weeknights or when you need a satisfying meal on short notice.
10 minutes
45 minutes
55 minutes
Ingredients
- 3–4 frozen steaks (about 2 lbs total)
- 1 ½ cups red wine (Cabernet or Pinot Noir recommended)
- 2 cups beef broth
- 1 large onion, sliced
- 1 clove garlic, crushed
- 1 bay leaf
- 1 teaspoon dried parsley
Slurry (optional)
- 2 tablespoons cornstarch
- 4 tablespoons cold water
Instructions
- Place the steaks in the bottom of the Instant Pot. Add the red wine, beef broth, sliced onion, crushed garlic, and bay leaf.
- Close and seal the lid. Cook on Manual/High pressure for 30 minutes.
- Allow a natural pressure release for 10–15 minutes, then carefully open the lid.
- Remove the steaks and shred them with two forks. If the meat is not yet tender enough to shred, return it to the pot and cook 5–6 more minutes on high pressure, then repeat the release and shred.
- To thicken: whisk the cornstarch and water together. Turn the Instant Pot to Sauté and bring the pan juices to a simmer. Whisk the slurry into the liquid and stir constantly until thickened.
- Return the shredded steak to the pot, stir to coat with the gravy, and simmer for another minute or two to meld flavors.
- Serve the shredded steak and gravy over toasted, hearty bread, mashed potatoes, or fries.
Recommended Equipment
-
Electric pressure cooker (Instant Pot or similar)
Nutrition Information
Yield: 6
Calories per serving: 516
Total Fat: 28g
Protein: 41g
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More Great Steak Ideas
If you enjoy this shredded steak, try other simple steak preparations for variety: grilled ribeye, tomahawk or New York strip, carne asada, steak bites, or beef and mushroom pockets. Many of these preparations can be adapted to an Instant Pot or your grill for quick weeknight meals.
- Traeger-style ribeye or tomahawk preparations
- Carne asada for tacos
- Steak and potato pie or skillet steak stroganoff
- Garlic beef and broccoli or beef street tacos
This shredded steak and gravy recipe is a practical, tasty way to turn frozen or leftover steaks into something special without fuss. It’s an ideal option for busy nights, holiday gatherings, or anytime you want comforting, saucy beef on the table fast.