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.

This French Dip Sandwich Recipe has the bonus of the beef cooked in an Instant Pot, which locks in the flavor as it cooks. Be prepared for lots of compliments at dinner time!

Instant Pot French Dip Sandwiches on a plate with au jus.

Why You Must Make

  • 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. Plus, it locks in all the flavor while the ingredients cook to perfection.

Ingredient Notes

  • Kitchen Staples – Kosher Salt, Freshly Ground Black Pepper, Olive Oil
  • Chuck Roast – Cut into a few chunks for easier browning. Don’t be tempted to use another cut of beef, chuck will be the most tender and flavorful. You can remove any large pieces of fat before cooking.
  • Garlic Powder – Use garlic powder, not garlic salt. If you want to substitute, decrease the kosher salt.
  • Yellow Onion– Cut into wedges. A yellow onion is slightly sweeter than a white onion.
  • Soy Sauce and Worcestershire Sauce – Both provide umami, a savory sense of taste.
  • Bay Leaf, Fresh Rosemary, Fresh Thyme – These herbs add more flavor.
  • Hot Dog or Lobster Roll Buns – To serve. A lobster roll bun has a vertical slice making it easy to fill with the meat. A hot dog bun is cut on the horizontal and is a viable option if no lobster roll buns are available.
  • Provolone Cheese – A nice melty cheese that pairs beautifully with the beef.
Instant Pot French Dip Sandwich on a white plate with au jus pouring from a pitcher onto the beef.

How to Cook Meals 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 feed the workmen cookies, bar cookies, and slices of pie to keep them happy!
  • 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.
  • We 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?

How Do You Make A French Dip Sandwich?

  1. First, cook the beef in a flavorful broth to help tenderize it to make shredding easy. 
  2. Save the flavorful broth/juice to drizzle over the sandwiches. Use a fat separator to remove the liquidized fat that was rendered as the beef cooked.
  3. Toast your buns if desired.
  4. Line your bun with the cheese. This provides a barrier so the bun doesn’t get soggy.
  5. Fill the bun with the delicious hot shredded beef.
  6. Drizzle with the reserved “au jus” to serve with your Beef Dip Sandwich, if desired.
Instant Pot French Dip Sandwich on a white plate with a sprig of rosemary.

Frequently Asked Questions

How Do You Make Tender Beef for French Dip Sandwiches?

Use a chuck roast which has lots of fat and connective tissue that keeps the meat moist and tender. Using an Instant Pot also contributes to keeping the beef tender.

How Do You Add Flavor to the Beef?

Start by seasoning then searing the beef, initiating the Maillard reaction which occurs when amino acids and simple sugars react creating the delicious flavor you find in browned foods. Seasoning the beef before cooking is always more effective than after cooking.
Plus, the addition of sauteed onions and herbs adds additional flavor. Also, when cooking the meat in an Instant Pot, none of the flavor is lost due to evaporation since the cooking vessel is airtight.

Why Is the Cheese Added Before the Beef?

The cheese provides a barrier to prevent the juices from making the bun soggy.

What Does Au Jus Mean?

Au jus is French for “of meat” and is the juice that comes from cooking meat.

Close up of a French Dip sandwich topped with a sprig of fresh rosemary.

More Sandwich Recipes You’ll Love:

Do you own an Instant Pot? Let me know your favorite recipe in the comments. I’d love to try some of your recommendations!

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Instant Pot French Dip Sandwiches - a quicker version of the classic shredded beef sandwich with loads of flavor

Instant Pot French Dip Sandwiches

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Yield 8

A quicker version of the classic shredded beef sandwich with loads of flavor


  • 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
  • ¼ 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


  1. Season chuck roast pieces with salt, pepper, and garlic powder. Set aside.
  2. Turn on the Instant Pot and set it to saute. Add a tablespoon of olive oil, then the chuck roast pieces.
  3. 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), stir, and cook until they are brown and soft.
  4. 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.
  5. When done cooking, allow the pressure to release automatically. When the pressure has been released, remove the roast and shred it when cool enough to handle, discarding any excess fat.
  6. 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.
  7. 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.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1210Total Fat: 83gSaturated Fat: 36gTrans Fat: 2gUnsaturated Fat: 40gCholesterol: 330mgSodium: 1852mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 101g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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