Instant Pot French Dip Sandwiches

I have updated this recipe to be more flavorful and easier. Instant Pot French dip sandwiches are an easy meal to prepare for a large group of people! The peppers and onions give them more of a Philly cheesesteak flair.

The Meat

Heat the Instant Pot on saute until it says “hot”. Sear on each side for 8 minutes:

2 lbs. beef roast cut to a 2″ thickness (I usually use rump or chuck roast.)

Remove the roast from the pot and saute until starting to brown:

1 onion, sliced

Add to the pot and saute for 1 more minute:

1 T. minced garlic

Add all of the following to the pot, making sure to scrape any stuck bits from the bottom (deglazing):

3/4 c. chicken broth

1 T. soy sauce

1 T. fish sauce

2 t. Worcestershire sauce

the meat

Cook the meat at high pressure for 45 minutes, then natural release (20-25 minutes). Remove the meat from the pot to shred it.

The Sandwiches

While the meat is cooking, slice and cook in a frying pan until softened and starting to brown:

2 large onions, sliced

2 red bell peppers, sliced

Prepare the sandwiches by toasting under the broiler:

1 loaf French bread

8 oz. of your favorite white cheese (Provolone, Swiss, etc.)

Layer the meat and veggies on the toasted bread and cut into pieces. Serve by dipping the sandwiches into the broth. I don’t think Instant Pot French dip sandwiches are very French at all, but they are delicious!

Find more Instant Pot recipes here.

French dip sandwich

Instant Pot French Dip Sandwiches

French dip sandwiches are an easy meal to prepare for a large group of people. The peppers and onions give them more of a Philly cheesesteak flair.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • pressure cooker

Ingredients
  

The Meat

  • 2 pounds chuck roast 2" thick slices
  • 1 onion sliced
  • 1 tablespoon garlic minced
  • 3/4 cup chicken or beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce for extra umami
  • 2 teaspoons Worcestershire sauce

The Sandwiches

  • 2 onions large, sliced
  • 2 bell peppers large, sliced
  • 1 loaf French bread
  • 8 ounces cheese Provolone or Swiss

Instructions
 

The Meat

  • Heat the pressure cooker to "hot" on saute mode. Brown the roast for 8 minutes on each side.
    2 pounds chuck roast
  • Remove the roast and saute the onion until it starts to brown. Add the garlic and saute for 1 more minute.
    1 onion, 1 tablespoon garlic
  • Add the remaining broth ingredients to the pot, making sure to scrape up anything stuck to the bottom. Return the meat to the pot and cook everything at high pressure for 45 minutes with a natural release (about 25 minutes). Remove the meat from the pot to shred it.
    3/4 cup chicken or beef broth, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 2 teaspoons Worcestershire sauce

The Sandwiches

  • While the meat cooks, cook the veggies through in a skillet.
    2 onions, 2 bell peppers
  • Preheat the broiler.
  • Slice the bread and cover with cheese. Toast under the broiler until the cheese starts to slightly brown.
    1 loaf French bread, 8 ounces cheese
  • Layer the meat and veggies on the bread and cut into pieces. Serve by dipping into the broth.
Keyword beef
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