My husband Ryan first made French Dip Sandwiches for us several months ago, and it was love at first taste for every single one of us. We all know that Ryan is the genius in our kitchen, and this time, he truly outdid himself.
We have since had the sandwiches countless times, and every time, when he is cooking it in the Instant Pot, there is an amazing aroma that fills the house, and as soon as the kids smell it, they literally jump for joy!
I’m not even exaggerating!
I swear my son Phillip, sits there and eats it with his eyes closed, enjoying every single last bite.
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Now it’s your turn to try these French Dip Sandwiches for yourself! You’re just a few easy steps away from enjoying these amazingly delicious sandwiches. Here we go!
Kitchen Prep Tools, Utensils & Appliances
Before we get started, here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
These are the items I used to prep and make this recipe:
- I used these mini silicone pinch bowls for the spices.
- For measuring the beef broth I used this beautiful measuring cup and this one cup measuring cup for the wine and soy sauce.
- I sliced the onions on my favorite cutting board. It looks great (made of acacia) and is well constructed.
- For slicing the onions I used these beautiful aqua knives. If you want to learn more, I featured these knives in my favorite aqua kitchen decor.
- These metal tongs are one of the most used utensils in my kitchen. I’ve had them for years and always use them anytime I’m handling raw meats.
Appliances & Cookware
This is what I used to cook this recipe:
- I used my 8-quart Instant Pot for this recipe but it’s also perfect for the 6-quart Instant Pot.
- I toast the french bread with this flat iron skillet.
Serving French Dip
This is what I used to serve these delicious sandwiches:
- I served these sandwiches on our white Corelle plates. We have quite a large collection of these plates because we use them as our everyday plates. They’re light, durable, easy to clean and don’t take up too much space when stacked. We have lot’s of different sizes of plates and bowls. They are perfect for a large family (like mine).
- I serve the au jus in these simple white ramekins.
Must-Have Instant Pot Accessories
Don’t forget to check out my post on Must-Have Accessories for the Instant Pot. It’s a complete list of all the top accessories that can be used with the Instant Pot.
Must-Have Instant Pot Cookbooks
I have also put together a list of Must-Have Cookbooks for the Instant Pot.
How to Make French Dip Sandwiches Using the Instant Pot
This is not a difficult recipe, but it has a few more ingredients than most of my other Instant Pot recipes. It is so worth the extra effort though. You will not be disappointed if you try making these, I promise.
The Best Cut of Meat for French Dip Sandwiches
A French Dip Sandwich is usually made with a roast beef.
But which cut of beef is best?
Since we have a large family, a premium roast is out of the question. We certainly didn’t want to use up our entire grocery budget on a single meal! We wanted a cut of meat that was both economical, flavorful and tender.
Chuck roast is the winner
We decided on a chuck roast which is very rich and flavorful but the only problem with chuck roast is that it is a tough meat. Well, thanks to the magic of the Instant Pot, this chuck roast will come out so tender that you won’t even be able to remove it from the pot without it falling apart. The rich flavor and juiciness are absolutely heavenly.
Season the Roast
Start by seasoning the chuck roast. We usually try to get a 3 lb roast. The only thing you need to season it is salt, pepper and garlic powder.
Sprinkle the spices on the meat, and rub them all in, making sure to get both sides.
Brown the Roast
While you’re seasoning the roast, turn your Instant Pot to sauté. Wait for a few minutes to make sure it gets nice and hot.
Once the pot is hot, it’s time to brown the meat. You’ll want to get it nice and brown.
Slice an Onion
While your roast is browning, you can take that time to slice an onion. We like to use a medium, yellow onion.
Turn the Roast to Brown on All Sides
Make sure you turn your roast on all sides, to get it brown all over. Once it’s browned, you can remove it from the pot.
It should look something like this:
Caramelize the Sliced Onions
Now, don’t be tempted to clean your pot. Don’t scrape the good stuff from the bottom. Just place your onion slices in there, and move them around until they get a nice, golden color to them. The good stuff at the bottom will come off as you mix the onions and add your liquids.
Prepare a Delicious Au Jus
Once the onions are soft and caramelized, you can start adding the liquids that will serve as the base for the most delicious au jus. The au jus is the liquid that is served with the sandwiches and used for dipping.
First, you can add the wine. No worries, most of the alcohol cooks out of this, so it’s safe for the kiddos! Ryan likes to use sweet red table wine. He uses a local Texas brand called Llano.
Mix the wine with the onions, and let the wine stay on the heat until it reduces to about half. This takes approximately 2 minutes in a very hot pot. The onions should end up looking like the ones below.
Next, add the soy sauce. We usually always keep a large bottle of Kikkoman in our spice cabinet.
Then, you can add the beef stock. We love this one from Kitchen Basics.
Cook the Roast in the Instant Pot
Finally, add the roast back into the pot and add the Bay Leaf. At this point, you can cancel the sauté on the pot.
Close your Instant Pot and set it on Manual High Pressure for 100 minutes.
Once the pot beeps and it’s done pressure cooking, allow it to do a 25-minute natural pressure release (NPR). After 25 minutes, release any steam left in the pot and when the pin drops, open it and be amazed at the beauty!
A Perfectly Tender, Juicy, Flavorful Roast
We don’t attempt to take the whole roast out of the pot since it is fall apart tender. We use some tongs to take out a piece at a time and shred it for the sandwiches.
Prepping the Perfect Bread for French Dip Sandwiches
When the meat is ready, you’ll want to prep your bread. A French baguette is the obvious choice here. Ryan brushes the inside of the bread with some melted butter. He then toasts it on the stove using an iron skillet. We love this one for doing this.
Add the Cheese
Next, place two slices of provolone cheese on the bread. No need to melt the cheese since the hot meat on top of it will do the job for you.
Add the Meat
Load up the bread with some shredded roast and close the sandwich up.
Serve the Au Jus and Enjoy Every Bite!
Using a ladle or large serving spoon, scoop out the juice and serve some in a ramekin for each sandwich. Sit back, dip the sandwich in the au jus and enjoy my friends! Enjoy!
I’m telling you, you will thank me after eating one of these. They are amazing!!
Instant Pot French Dip Sandwiches
A juicy and tender roast, covered in melted provolone on a butter toasted french bread.
for the Roast
- 3 lbs chuck roast
- 2 tsps kosher salt
- 2 tsps ground black pepper
- ½ tsp garlic powder
- 1 medium yellow onion sliced
- ½ cup sweet red wine I prefer Llano Sweet Red
- ½ cup soy sauce
- 4 cups unsalted beef stock
- 1 bay leaf
for the Sandwiches
- 2 loaves french bread
- 16 slices provolone cheese
cook the Roast
- Set the Instant Pot on Sauté and allow it to warm.
- Start by seasoning the chuck roast with the salt, pepper and garlic powder. Then place the chuck roast in the pot and brown on both sides.
- Once the roast has browned nicely on all sides, remove (leaving the browned bits in the pot) it from the Instant Pot and set aside.
- Add sliced onion to the Instant Pot and sauté until golden brown and caramelized.
- Add the red wine to the onions and allow to reduce by half (usually takes 2-3 minutes).
- Add the soy sauce and beef stock to the pot.
- Place the chuck roast back into the pot and add one bay leaf.
- Turn off the Sauté function, close and seal the pot and then cook on High Pressure for 100 minutes. Once the cooking time has completed, allow for a 25 minute NPR (natural pressure release). After 25 minutes carefully release any remaining pressure before opening the pot.
- The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I'll then scoop out some of the juice and serve in a small ramekin for dipping.
make the Sandwiches
- Cut each loaf of french bread into 3 to 4 sections, butter each side and toast on a skillet.
- Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese.
- Enjoy the best French Dip sandwiches ever!
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.
This is a list of the kitchen tools, utensils and appliances I used to make this recipe.