Today’s Best Recipe is Instant Pot French Dip Sandwiches.
This Instant Pot French Dip Sandwiches Recipe continues to be requested at my house to the point it’s in our weekly rotation.
My kiddos would eat it every night if they could because it’s delicious.
It’s also embarrassing easy.
The end result is a delicious meal that satisfies in texture, flavor, and it fills you up!
You’ll find more Pressure Cooker recipe inspiration on our Pinterest Instant Pot Board.
The Best Instant Pot French Dip Sandwiches Recipe Ingredients:
3-pound Beef Chuck Roast
1 Tbsp. Olive Oil
2 tsp salt
1 tsp pepper
2 tsp garlic powder
1 onion chopped
1/2 cup red wine (you can substitute with non-alcoholic)
1 Tbsp Worcestershire sauce
1 can French Onion Soup
1 can beef broth
2 bay leaves
Provolone cheese slices
Grinder rolls, sliced
The Best Instant Pot French Dip Sandwiches Recipe Directions:
Press saute on Instant Pot and adjust heat to high.
Add Olive oil.
While the Instant Pot with oil heats up, season your roast with salt, pepper, and garlic.
When the Instant Pot display reads “HOT” add the roast and brown on each side, about 5 minutes each side.
Remove roast and set aside.
Add onions to Instant Pot and saute for 2-3 minutes until translucent.
Pour wine over onions and simmer for 5 minutes.
Add Worcestershire sauce.
Add beef broth, French Onion Soup.
Add Bay Leaves.
Return roast back to Instant Pot.
Lock lid into place
Turn pressure valve to seal
Press “meat and stew” for 90-minutes.
Allow Instant Pot to pressure release naturally
Remove the roast from Instant Pot and shred (use an electric mixer for fastest way).
Strain juice and use as au jus.
Open grinder rolls and spread with butter.
Place on broiler pans or a cookie sheet under the broiler until toasted.
Remove from oven, add sliced provolone cheese to half of the grinder rolls.
Place under broiler just ’til cheese melts
Add shredded roast to grinder rolls and serve with au jus on the side for dipping.
Use the leftover meat in place of ground beef for Taco Pie
Replace chicken with shredded beef in the Chicken Enchilada Soup Recipe for Beefy Enchilada Soup.
Use shredded beef on top of a salad.
With your leftover Au Jus:
Use as a beef broth for any recipe.
(You can freeze this in ice cube trays and then add to the Instant Pot in place of broth.
A typical ice cube tray holds one ounce (2 Tbsp.)—so 1 cup of beef broth can be substituted for 8 frozen au jus frozen cubes).
It will last 4 weeks in a freezer.
Make a slurry using 3 Tbsp. Cornstarch and 3 Tbsp. cold water.
Whisk until smooth. Press Sauté on Instant Pot, add au jus, and heat until it simmers (about 5 minutes), whisk in the slurry and stir until it thickens.
This is gravy.
Use it for potatoes or rice, try it over French Fries or over Meatloaf.
Heat up the gravy add a little sour cream and serve over egg noodles.
Use the Au Jus in place of water when cooking rice to add flavor.
Skip the flavor packet in the ramen and use the Au Jus in place of water.
Instant Pot French Dip Sandwiches
The Best Instant Pot French Dip Sandwiches are waiting. Tender, juicy meat topped with ooey-gooey cheese and nestled inside a toasted grinder. Dip in the homemade au jous for an incredible drool-worthy meal.
- 3 pound Beef Chuck Roast
- 1 Tbsp. Olive Oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 onion chopped
- ½ cup red wine (you can substitute with non-alcoholic)
- 1 Tbsp Worcestershire sauce
- 1 can French Onion Soup
- 1 can beef broth
- 2 bay leaves
- Provolone cheese slices
- Grinder rolls, sliced
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 32gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 149mgSodium: 1086mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 47g
Nutritional Information may not be accurate.