These Instant Pot French Dip sandwiches are rich, filling, and completely crave-able. Filled with super tender pressure-cooked roast beef and served with a flavorful au jus, they’ll quickly become a favorite!
This is one of those instances where the Instant Pot isn’t so instant. But keep in mind, you’re cooking a very large chuck roast and you want it to be beautifully tender, which takes time.
So, plan this recipe for a weekend afternoon when you’re going to be puttering around the house anyway. Bonus: your house will smell AMAZING afterward.
Fresh dip sandwiches ingredients
- Beef– the recipe calls for chuck roast. Leaner cuts such as bottom or top round, rump roast, and eye of round roast can be used but may result in tougher meat.
- Red onions– adds a touch of natural sweetness plus a hint of color
- Dry red wine– you can swap with beer if you like. If you want to omit it altogether, replace it with another cup of beef broth.
- Beef broth– choose low sodium variety to control the saltiness of the dish
- Worcestershire sauce– adds umami flavor
- Bread– French rolls, hoagie buns, or the Mexican bolillo are good options
- Cheese– Provolone or Swiss cheese works in this recipe
Cooking tips
- Brown the beef and saute the onions. While this can be easily a dump-and-go recipe, taking the extra steps does add incredible flavor.
- Deglaze the pot. Add the beef broth and scrape any browned bits on the bottom to prevent triggering the BURN NOTICE.
- Add more veggies! Saute some red and green bell peppers in the Instant Pot until they’re very soft and set them aside to add to the sandwich for some extra flavor!
- Reduce the liquid. After the natural release, you can reduce the au jus to concentrate flavors. Leave the lid off, turn on the SAUTE mode, and cook for about 10 to 15 minutes or until liquid is reduced as desired.
- Use a fat separator to remove any excess oil in the au jus.
The au jus that forms while the roast is cooking is seriously like liquid gold. The tender meat combined with stretchy cheese and crusty bread dipped in that magnificent sauce… it’s just heaven. Is anyone else starting to get hungry?
I hope you like this pressure cooker beef dip sandwich recipe as much as I do. I get a lot of requests for it in my household, and I’m always more than happy to oblige. It’s so good!
How to serve
- French dips are delicious as is, but if you want to add a little kick, sprinkle on some pickled jalapeños or use pepper jack cheese (or ghost pepper cheese) instead of the provolone.
- Whip up a quick horseradish mayo or sriracha mayo and slather that on the bun for a little bit of bite.
- I prefer my bread rolls nice and soft, but feel free to heat the buns with the cheese for several minutes in a 400 F oven until melty and toasty.
- Not in the mood for sandwiches? This super tender and flavorful roast beef makes a great meal with steamed rice, mashed potatoes, and your favorite veggies!
How to store
- Store the leftover meat with the au jus in a covered container to keep from drying out and refrigerate for up 3 days.
- When ready to eat, transfer to a pot and heat on medium until completely warmed through. Assemble sandwiches per recipe.
More delicious pressure cooker sandwich recipes
Ingredients
- 3 pounds chuck roast
- 1 tablespoon garlic powder
- 2 teaspoons Kosher salt
- 2 teaspoons pepper
- 1 tablespoon butter
- 1 red onion, peeled and sliced
- 1 tablespoon Worcestershire sauce
- 1 cup dry red wine
- 2 bay leaves
- 1 cup low sodium beef broth
- 8 French rolls or hoagie buns
- 16 slices Provolone cheese
Equipment
- 8-qt Instant Pot
Instructions
- Season the chuck roast on both sides with garlic powder, salt, and pepper.
- PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add butter and heat with the Instant Pot lid open until it begins to melt.
- Add the chuck roast and sear for about 2 minutes on each side or until golden brown, Remove from pot and set aside.
- Add the onions and cook for about 1 minute.
- Add the wine and Worcestershire sauce and continue to cook for another 2 to 3 minutes until onions are softened.
- Add 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot.
- Return roast back to the pot and add the remaining broth and bay leaves.
- Close and lock the lid and set the valve in the SEALING position. Pressure cook on HIGH for 90 minutes.
- Once the Instant Pot has finished cooking, allow it to naturally release for 20 minutes.
- Remove the roast and shred.
- Press the SAUTE MODE again and allow the juices to slightly reduce.
- Assemble the sandwiches by layering the shredded beef and provolone cheese on the hoagie buns, Serve with the juice for dipping.
Notes
- Do NOT skip browning the beef and sauteing the onions. While you easily pull this recipe together by simply dumping all the ingredients in the pressure cooker, taking the extra steps does add depth of flavor.
- Deglaze the pot with the beef broth and scrape any browned bits on the bottom to prevent triggering the BURN NOTICE.
- Use a fat separator to remove any excess oil in the au jus.
- If preferred, toast the buns with the cheese for several minutes in a 400 F oven until melty and toasty.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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