Our Instant Pot French dip sandwiches are a delicious tender roast beef that's cooked in an au jus sauce. This tender meat can be piled onto a lightly toasted hoagie bun or severed over mashed potatoes.
Topped with provolone cheese and broiled to melty perfection. To take the French dip sandwiches up a notch dip them into the au jus sauce that the meat is cooked in.
French dip sandwiches are one of my favorites to enjoy at restaurants. What's not to love about tender meat piled onto a crispy bun with melted cheese. I might be talking myself into enjoying one of these delicious sandwiches tonight for dinner.
Since I love these amazing sandwiches at restaurants I thought why not make them at home. So I turned to my best friend in the kitchen, my Instant Pot and this is what I came up with.
Instant Pot French Dip Questions
You cook a chuck roast in the Instant Pot until tender and easy to shred. Assemble the shredded beef onto a lightly toasted sub bun. Top the meat with provolone cheese and place the sandwiches under the broiler to melt the cheese.
A baguette or hoagie buns are loaded with tender sliced or shredded beef. Then topped with cheese and broiled to melt the cheese.
Baked fries or potato wedges are great sides to have with these sandwiches. We like to enjoy potato chips with ours.
The sauce is called au jus. It's a French word that means "with juice". Aus jus is the pan sauce that the meat was cooked in.
I really recommend doing so. This way the roast will form a crust, which will create more flavor.
Yes, the meat does need to cook for 1hour 10 minutes. Chuck roast can be a tougher cut of meat. Cooking it this long will make it tender and easier to shred.
How To Make Into Sandwiches
Turning this delicious French dip recipe that is made in the Instant Pot, into a sandwich is really easy. I like to buy hoagie buns from the bakery at our grocery store. But you can buy the ones in the bread aisle.
I find that the ones from the bakery seem to hold up better and bring in more of a fresh-baked taste to the sandwiches.
I like to brush the inside of the hoagies with butter that is mixed with garlic powder. Then toast the buns in a 400℉ oven for five minutes. This will help the buns to have more flavor as well as help to prevent the sandwich from having a soggy bottom when the French dip is loaded on.
Once the hoagies have been toasted in the oven it's time to pile on the meat. Divide the meat as best as you can between the 6 buns. Then place on top of the meat slices of cheese.
We like provolone cheese but you could use swiss as well. To get that cheese nice and melty place under a broiler that is on low heat until cheese melts. I had mine in for about 1 minute.
How To Store Leftovers
There are three ways you can store leftovers. The first is how I do it, I make a sandwich up. I then place a complete sandwich into an air-tight container. Therefore my husband has his lunch ready for the next day.
You can also store the leftover meat and au jus sauce in an air-tight container. You will want to make sure the leftovers are completely cooled before placing them in the air-tight container. Place the container in the refrigerator for up to 2-3 days.
Or you can freeze the leftovers. Again placing the cooled meat and au jus into an air-tight freezer-safe container. Make sure the meat is covered with the au jus so it doesn't dry out. This will last up to 2 months stored in the freezer.
When ready to enjoy again simply remove it from the freezer the night before and place it in the refrigerator to thaw. Reheat the thawed-out leftovers on the stovetop in a saucepan.
Tips
The best cut of meat to use for this recipe I find is chuck. The chuck roast will shred easily when completely cooked. Chuck roast can tend to be a bit fatty so you could replace it with bottom round or top sirloin.
Making the au jus is quite simple. All you have to do is simply strain out the solids from the juice. I like to do this into either a larger bowl than everyone can take if they like. Or do up some dishes for everyone. Au jus should be thin it isn't a gravy more like a sauce.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Instant Pot Beef and Broccoli
- Mississippi Pot Roast~ Instant Pot
- Hero Sandwich
- Meatball Sandwich
- Crockpot Au Gratin Potatoes With Ham
- Egg Salad Sandwich
- Ramen Noodles With Beef
- Walking Taco Casserole
- Chicken Salad Sandwich
For all things home-related head over to our sister site A Decorative Home for inspiration.
French Dip In The Instant Pot
Instant Pot French dip comes out tender and juicy. Load up your favorite hoagie bun for a complete lunch or dinner recipe. Render the au jus sauce for dipping the sandwich in.
Ingredients
- 2 Tablespoon Olive Oil
- 3-4 Pound Chuck Roast
- ½ Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- ¼ Cup Onion sliced in half moon shape
- 10.5 Ounces Canned French Onion Soup
- 2 Cups Beef Broth
- 2 Tablespoons Worcestershire Sauce
- 1 Packet Aug Jus Mix
- 6 Sub Buns
- 3 Tablespoons Butter melted
- ¼ Teaspoon Garlic Powder
- 12 Slices Provolone Cheese
Instructions
For The Meat
-
Season both sides of the chuck roast with salt, pepper, and garlic powder.
-
Press the sauté button on the front of the Instant Pot. When it reads "HOT" add in the olive oil.
-
Sear the chuck roast on each side for 2 minutes or until you have a nice brown sear on each side. Remove the chuck roast from the inner pot to a plate.
-
While the meat is searing. Mix together the beef broth, Worcestershire sauce, and au jus mix until combined.
-
With the Instant Pot still on sauté add in the onions until they are soft looking. Deglaze the inner pot with ½ cup of broth.
-
Turn the sauté button off when the inner pot is deglazed.
-
Add the meat back into the inner pot. Pour the rest of the beef broth mixture into the inner pot along with the French Onion Soup.
-
Place the lid on the Instant Pot making sure the release valve is closed. Adjust the cooking time to 1 hour and 10 minutes.
-
Once cooking time is up do a natural release for 20 minutes then do a quick release.
-
Remove the meat to a plate, shred or slice the meat. I like to shred mine.
-
Use a strainer to strain the juices from the inner pot into a bowl.
-
Mix the melted butter with garlic powder and brush the inside of the sub buns with it. Place the sub buns in a preheated 400℉ oven for 5 minutes to toast the buns.
-
Load the toasted sub buns with the shredded meat place two slices of provolone cheese on top of the meat.
-
Eat as is or place under the broiler that is on low for 1 minute to melt the cheese.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
Chuck roast is recommended for this recipe. If using a larger size than a 3-4 pound roast cooking time may need to be adjusted.
Tim Allen
Is the cooking time 1hour and 10 minutes as in the recipe, or 110 minutes as in the narrative. (Yes, the meat does need to cook for 110 minutes. Chuck roast)?
Jennifer
Thank you for this, the narrative was a typing error on my part. It is as the recipe states 1 hour and 10 minutes of cooking time. I do use chuck roast when I make this recipe, however, bottom round or top sirloin roast can be substituted.