French Dip Sandwich
By :Chop Secrets
Print Recipe
Votes: 7
Rating: 4.57
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Medium
Browse Category Meat
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Beef Stock, Red Wine
Prep Time 5 minutes
Cook Time 108 minutes
Servings
6 serving
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 onion thinly sliced
  • 1/2 cup red wine
  • 14 ounces beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt or to taste
  • 6 soft rolls
  • 3 tbsp butter melted
  • 1/2 tsp garlic salt
  • 6 provolone cheese slices
  • flat-leaf parsley for garnish (optional)
Course Dinner
Cuisine Modern
Difficulty Medium
Browse Category Meat
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Beef Stock, Red Wine
Prep Time 5 minutes
Cook Time 108 minutes
Servings
6 serving
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 onion thinly sliced
  • 1/2 cup red wine
  • 14 ounces beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt or to taste
  • 6 soft rolls
  • 3 tbsp butter melted
  • 1/2 tsp garlic salt
  • 6 provolone cheese slices
  • flat-leaf parsley for garnish (optional)
Votes: 7
Rating: 4.57
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season the beef with salt, pepper and garlic powder.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  7. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 100 minutes.
  9. When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and shred.
  11. Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  12. Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  13. Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  14. Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  15. Top with chopped parsley (optional) and serve with au jus for dipping.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

7 replies
  1. Mother
    Mother says:

    This came out extremely well. There are a lot of ingredients but the overall procedure is quite straightforward. I prefer to saute the beef thoroughly to get all the flavor out. This recipe makes great leftovers.

    One thing I appreciate is that the long pressure cook cycle gives a lot of time to prepare other sides or settle down with guests.

    The results are delicious and better than any beef dip I’ve had in a restaurant.

  2. Tmharris
    Tmharris says:

    Awesome recipe. My picky son ate quite a bit. We used monteray jack cheese and sirloin roast. The roast fell apart and was delicious.

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