Instant Pot French Dip Sandwiches
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
12 sandwiches
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Calories
951 kcal
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Course
Main Course
Instant Pot French Dip Sandwiches
Description
Instant Pot French Dip Sandwiches center around a chuck roast seasoned and seared to develop a savory crust before pressure cooking in a flavorful mixture of beef broth, soy sauce, Worcestershire sauce, onions, and herbs. The pressure cooker tenderizes the meat thoroughly in about an hour, producing beef that can be thinly sliced against the grain or shredded for a moist, tender filling. The use of provolone cheese and brioche buns creates a rich sandwich with a balance of soft bread and melty cheese. The accompanying au jus sauce, easily prepared from concentrate, provides an additional savory liquid for dipping or moistening the sandwiches.
These sandwiches are suited to casual meals and serve well alongside simple sides or as a satisfying handheld dish. The natural pressure release after cooking helps retain moisture. Slicing the meat across the grain, as preferred here, helps maintain tenderness and a more traditional texture.
For convenience, the recipe notes suggest skipping the searing step when starting with a frozen roast and doubling the cooking time. You can adjust the amount of cheese per sandwich to make them lighter or more indulgent. The choice of bun can be varied to hoagie rolls or other soft breads as desired.
Ingredients
For the Beef
- 2 ½ - 3 pound chuck roast
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups beef broth
- ¼ cup soy sauce low sodium
- 3 tablespoons Worcestershire sauce
- 1 white onion sliced, or yellow onion
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon italian herb seasoning blend or Herbs de Provence, dried
For the Sandwiches
- 24 provolone cheese see note, slices
- 12 Brioche buns see note
- 4 tablespoons butter melted
- 3 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- 1 teaspoon sesame seeds optional
- au jus sauce see note, prepared
Instructions
- Set pressure cooker to SAUTE and drizzle with 1 tablespoon oil.
- Rub 1 tablespoon of oil all over the beef, then season with salt and pepper.
- Use tongs to arrange the beef in the pot. Sear for about 2 minutes, then turn and continue to sear on all sides until browned all over.
- Add beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs.
- Place lid on the pot and slide into the locked position. Turn vent valve to SEALED position.
- Set pot to MANUAL or PRESSURE COOK for 60 minutes. (see note if using a frozen roast)
- Once cook time is up, do nothing while the pot naturally depressurizes for 15 minutes. Mean while preheat oven to 375 degrees.
- Turn knob to VENTING position and remove lid once float valve drops.
- Transfer meat to a large cutting board. Slice against the grain, or shred with two forks into chunks (don't shred it too finely, see note). Pour 1 cup of the juices from the pot over the beef to keep it really moist.
- Line a baking sheet with the bottom half of the buns. Top each with a slice of cheese. Divide the meat between the buns. Top with another slice of cheese and the top of the bun.
- In a small bowl stir together butter, dijon mustard, and garlic powder. Brush over the tops of the buns. Sprinkle with sesame seeds if desired.
- Cover loosely with foil and bake for 10 minutes until cheese is completely melted. Remove foil and bake another 3-5 minutes until buns are lightly toasted. While sandwiches are baking, prepare au jus sauce. Serve with au jus sauce for dipping.
Notes
- Use a chuck roast; rump roast also works well for this recipe.
- If starting with a frozen roast, skip searing and double the cook time to ensure tenderness.
- Make a DIY dried herb blend of thyme, parsley, oregano, and basil if needed for seasoning.
- For extra cheesy sandwiches, layer two slices of provolone per sandwich, otherwise one slice is sufficient.
- Brioche buns are recommended but hoagie rolls or similar breads can be used instead.
- Au jus sauce can be prepared from concentrate by mixing with water and simmering; this adds moisture and flavor while baking the sandwiches.
- Slicing the beef across the grain helps maintain a tender texture that's closer to tradition rather than shredding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sandwiches
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
| Carbohydrates | 42g | 14% |
| Protein | 60g | 120% |
| Fat | 61g | 94% |
| Saturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 313mg | 104% |
| Sodium | 1580mg | 66% |
| Potassium | 847mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1253IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 387mg | 39% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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