A homemade Italian seasoning blend flavors the beef for these mouthwateringly tender Instant Pot French Dip sandwiches.
Served on top of toasted garlic bread with melted provolone cheese and plenty of au jus for dunking makes this a delicious homemade meal without a lot of work!
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Ah, French Dips.
There’s just something magical about a sandwich that requires dunking.
And when I make French dip sandwiches, I like to take the swoon-factor up a few notches by piling all that tender beef on top of garlic bread and melting provolone cheese all over ’em.
This garlic butter is the same as the one that I use in My Favorite Garlic Bread recipe.
It’s just softened, unsalted butter, garlic powder, and dried parsley. And spread over deliciously toasty sandwich rolls it.is.pure.heaven.
Whereas the Slow Cooker French Dips that I’ve been making for years use an Italian seasoning blend, I decided to make my own mix for this recipe.
You could certainly substitute the spices for a blend, but if you have all of these spices in your pantry, I highly recommend trying out my mix. It’s fantastic!
Once the meat is seared in your Instant Pot, you add in soy sauce, beef stock, and water, along with some dried herbs and spices, seal it up, and you’re ready to rock.
Whenever I’m cooking meat that I want to be really tender in my Instant Pot, I tend to use the natural pressure release method. That means that once the cooking time is over, you just leave the pot alone until the float valve drops down. That’s your indicator that the pressure has fully released.
And the awesome part is that you can use it right then or just leave it since the Instant Pot switches over to “Keep Warm” mode once the cooking time has completed.
The meat should be falling apart tender once it finishes cooking. I like to splash a bit of the cooking liquid over the shredded meat to keep it juicy in the tray if I’m not using it all right away.
My husband likes to go in and snag a few extra pieces of meat after he finishes his sandwiches, so this way they’re still nice and moist.
You can skim the fat off the top of the cooking liquid if you like, or you can wait until the leftovers have been in the fridge overnight and just scrape off the hardened fat.
When I make these, I tend to toast the number of rolls that we need for that meal, and then make fresh garlic bread for the leftovers. There’s just something about fresh, toasty garlic bread that takes me to my happy place.
Looking for more Instant Pot recipes? Check out some of our favorites:
- Instant Pot Braised Lamb Shanks with Tomato
- Instant Pot Herbed Pot Roast
- Instant Pot Mashed Potatoes
- Instant Pot Beef Goulash
- Instant Pot “Baked” Beans
- Waffle Pulled Pork Eggs Benedict
- Instant Pot Chicken, Bacon, and Potato Soup
- Chicken Quesadillas with Chipotle Ranch Dip
A homemade Italian seasoning blend flavors the beef for these mouthwateringly tender Instant Pot French Dip sandwiches. Served on top of toasted garlic bread with melted provolone cheese and plenty of au jus for dunking makes this a delicious homemade meal without a lot of work!
- 2 tablespoons peanut or sunflower oil
- 1 (3-pound) chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup low-sodium soy sauce
- 1/2 cup unsalted beef stock or broth
- 1/4 cup water
- 3 whole peppercorns
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup unsalted butter (1 stick), softened
- 1 teaspoon garlic powder
- 4 teaspoons dried parsley
- 8 slices provolone cheese
- 8 sandwich rolls
- Place oil in the Instant Pot insert and set to “Sauté” and “Normal”.
- Pat the roast dry with paper towels and season with salt and pepper. When the screen on the Instant Pot says “Hot”, add meat and sear on both sides, about 2-3 minutes per side, using tongs to carefully turn the meat.
- Once meat is seared, add soy sauce, beef stock, water, and seasonings (peppercorns through bay leaf). Close the lid and set it to high pressure for 60 minutes. Once finished, allow the pressure to naturally release before opening the lid.
- Remove the beef from the Instant Pot, reserving the liquid (you can skim any excess oil/fat off the top at this point if you’d like). Shred the beef with a fork or tongs (the meat should pull apart easily).
- Place the softened butter in a small bowl. Mix in garlic powder and dried parsley.
- Place the sandwich rolls, cut sides up, on a large baking sheet and broil until golden brown. Spread garlic butter onto each toasted roll and set the tops off to the side of the tray. Pile shredded beef onto the bottom half of each sandwich roll, then top with a slice of provolone. Return the tray to the oven and continue to broil until the cheese melts, about 2-3 minutes.
- Serve each sandwich with a bowl of au jus liquid from the Instant Pot alongside for dipping.
You can substitute an Italian seasoning blend for the spices & herbs (parsley through rosemary) in the beef recipe – use 1-2 tablespoons total.
Recipe adapted from the now-defunct CLBB.
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