Instant Pot French Dip Sandwiches
Instant Pot French Dip Sandwiches: A cheese topped shredded beef sandwich that was a huge hit with my family! Plus these are quicker and more flavorful than the slow cooker version.
Instant Pot French Dip Sandwiches
I’ve made those slow cooker Italian beef sandwiches, and while they’re fine and dandy, these French dip sandwiches trump them by a mile! Topped with melted provolone cheese and filled with tender shredded beef, there are no soup packets involved!
An Instant Pot is a quick, easy tool for taking tougher cuts of beef, like a chuck roast, into a melt in your mouth dinner component.
Cooking without a Kitchen
If we’re friends on Facebook, you know we’re going through a major remodel. In fact, my computer is perched on a wobbly card table and we can barely find the kitchen essentials to microwave what leftovers I have stashed in the freezer. Here is how I plan to cook for the next 2 months:
- Utilize any and all leftovers in our freezer. We have a microwave oven in the basement to reheat.
- I’ve asked the builders to keep my kitchen oven plugged in. There are no counters, sink, etc. and I need to go through 2 layers of Visqueen and dust to get to said kitchen, but it is there just in case.
- I purchased a hot plate and own a slow cooker and Instant Pot. The difficult part is not using too many dishes or utensils as everything has to be washed by hand.
- Order lots and lots of pizza!
- Borrow friends’ kitchens if needed. So many of my friends and neighbors have offered their homes to me. I’m blessed by their kindness.
Have you lived through a kitchen remodel? What are some of your tips for feeding your family while under construction?
Shredded Beef Sandwiches
To make meat for these French dip sandwiches, I first seared the beef, then sauteed the onions in the Instant Pot. After that, I added the herbs and liquids and cooked for 60 minutes under pressure until the meat could easily be shredded.
When the meat was cool enough, I shredded it and removed any excess fat. From that point, making these shredded beef sandwiches was as simple as loading a bun up with a slice or two of cheese, then the piping hot meat. A drizzle of the au jus seals the deal! Note: “au jus” is French for “of meat” and is the juices that come from cooking meat.
More Sandwich Recipes You’ll Love:
- Slow Cooker Italian Beef Sandwiches from Mom on Timeout
- Ciabatta Cubano Sandwich from That Skinny Chick Can Bake
- Monte Cristo Sandwich Recipe from She Wears Many Hats
- Brie, Jam and Salami Sandwich from That Skinny Chick Can Bake
- Roasted Turkey, Apple and Cheddar Sandwich from TidyMom
You May Need:
- Instant Pot
- Ladle for those wonderful juices!
- OXO Cutting Board I own two, one for raw meat and one for everything else.
- OXO Fat SeparatorOXO Fat Separator (this is especially useful at Thanksgiving when making your turkey gravy!)
Do you own an Instant Pot? Let me know your favorite recipe in the comments. I’d love to try some of your recommendations!
- 3-pound chuck roast, cut in a few chunks for easier browning
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- 1-2 tablespoons olive oil
- 1 yellow onion, cut into wedges
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 cups beef or beef bone broth
- 1 bay leaf
- 2-3 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 8 hot dog or lobster roll buns
- 16 slices Provolone cheese
Season chuck roast pieces with salt, pepper, and garlic powder. Set aside.
Turn on Instant Pot and set to saute. Add a tablespoon of olive oil, then the chuck roast pieces.
Let brown on one side, then flip the pieces and sear the other sides. Remove the beef to a platter in order to cook the onions. Add the onions (if you need more oil, add it first), and stir and cook until they are brown and soft.
Turn the IP off and add the soy sauce and Worcestershire, scraping the bottom to loosen any browned bits. Add the browned beef, broth, and herbs. Put the lid on, seal, and cook on manual on high for 60 minutes.
When done cooking, allow the pressure to release automatically. When the pressure has released, remove roast and shred when cool enough to handle, discarding any excess fat.
Pour any juices into a fat separator, let the fat rise to the top, and pour over defatted juices. Rewarm at serving time. When ready to eat, rewarm the meat and toast the buns under the broiler, watching carefully for just a minute or two.
Add two slices of cheese to the bun, then the meat. Pass juice to pour over meat if desired.
Adapted from a number of slow cooker French dip sandwich recipes.
Amount Per Serving: Calories: 1210Total Fat: 83gSaturated Fat: 36gTrans Fat: 2gUnsaturated Fat: 40gCholesterol: 330mgSodium: 1852mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 101g
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