French dip sandwiches are always a hit for family meals and get-togethers, and this Instant Pot version makes them a breeze to prepare and cook. The sandwiches are usually made with beef, though they can be made with lamb or pork. French dip sandwiches are assembled on crusty rolls, and served with flavorful juices for dipping.
A pressure cooker cooks the beef to tender, melt-in-your-mouth perfection in just 1 hour.
The rolls should not be overly soft, or the sandwich will break down or dissolve when dipped in the jus. Choose crusty baguettes or hoagie rolls for the best sandwiches. Cheese is a matter of preference. Swiss cheese, provolone, and mozzarella are all fine choices.
- For the Beef:
- 1 onion
- 1 tablespoon vegetable oil
- 3 pounds chuck roast (boneless)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 cloves garlic (chopped)
- 1 (10 3/4-ounce) can French onion soup (condensed)
- 2 1/2 cups beef stock (low sodium or unsalted)
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- For the Bread:
- 8 hoagie buns (or about 2 pounds French bread baguettes)
- 2 cloves garlic, mashed and minced
- 4 tablespoons butter (softened)
Gather the ingredients.
Peel the onion, cut off the ends, and cut it in half lengthwise; slice the halves. Choose the sauté function on the Instant Pot and add the vegetable oil. When the oil is hot but not smoking, add the sliced onions. Cook for about 6 to 8 minutes or until lightly browned, stirring frequently. Remove the onions to a plate.
Pat the beef with paper towels to dry and cut it into 3-inch chunks. Sprinkle the beef lightly with salt and pepper. Add the meat to the Instant Pot and cook, frequently stirring, until it is well-browned. You might have to do this in batches. Alternatively, sear the beef on the stovetop in a large, heavy skillet over medium-high heat.
Add the onions back to the pot with the beef along with the beef stock, French onion soup, soy sauce, and Worcestershire sauce.
Lock the lid in place and move the steam release valve to the sealing position. Choose pressure cook (or the manual button on older models), high pressure, and set the time for 60 minutes. When the time is up, let the pressure release naturally for 20 minutes. Carefully move the steam release valve to the venting position to release the remaining steam. Cancel the pressure cook function.
Meanwhile, combine the butter and garlic in a saucepan or skillet and place the pan over medium-low heat. Cook for about 2 minutes, or until aromatic.
Preheat the broiler. Split the baguette rolls and place them, cut-side up, on a baking sheet. Brush the rolls with the butter and garlic mixture and broil just until they are toasted around the edges.
With a slotted spoon, remove the beef and onions to a bowl or platter. Shred the beef with two forks.
Strain the liquids into a gravy separator. For the clearest jus, strain it through a fine mesh strainer. Return the defatted strained juices to the Instant Pot and choose the sauté function. Cook for about 3 to 4 minutes, or until slightly reduced and concentrated. Taste and season with salt and pepper, as needed.
Pile shredded beef on the bottoms of the toasted rolls and place a few slices of cheese on each sandwich. Place them under the broiler for about 1 minute, or until the cheese has melted. Remove them from the oven and cover with the tops of the rolls.
Serve each sandwich with a small bowl or cup of the liquids (jus) for dipping.