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3/4 view of 3 assembled Instant Pot French Dip Sandwiches with au jus, an Instant Pot, and shredded meat alongside.

Instant Pot French Dip Sandwiches

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from CLBB)
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 Servings 1x
  • Category: Sandwiches
  • Method: Instant Pot

Description

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!


Scale

Ingredients

For Beef:

  • 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

For Sandwiches:

  • 1/2 cup unsalted butter (1 stick), softened
  • 1 teaspoon garlic powder
  • 4 teaspoons dried parsley
  • 8 slices provolone cheese
  • 8 sandwich rolls

Instructions

  1. Place oil in the Instant Pot insert and set to “Sauté” and “Normal”.
  2. 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.
  3. 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.
  4. 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).
  5. Place the softened butter in a small bowl. Mix in garlic powder and dried parsley.
  6. 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.
  7. Serve each sandwich with a bowl of au jus liquid from the Instant Pot alongside for dipping.

Notes

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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