Name: French Dip Sandwiches
Prep time: 5 min
Cook time: 25 min
Yield: 4-6 people
Cuisine: Modern
Ingredients: 3 cups beef or chicken broth; 1/2 cup frozen chopped onion (or 1 small yellow or white onion; peeled and chopped); 1 tbsp stemmed thyme leaves (or 1 1/2 tsp dried thyme); 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp table salt; 1/2 tsp ground black pepper; 2 lbs frozen shaved beef; butter (for the sandwiches); A French baguette ((gluten-free if that is a concern), cut into 4‑ to 6‑inch lengths, each sliced open length wise)

French Dip Sandwiches

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

An old-school diner sandwich, a French dip is really only as good as the bread it’s made with— which should be a baguette or a narrow French loaf that is decidedly crunchy, not soft and gummy. If the baguette is soft, put it in a 300°F oven for perhaps 10 minutes to get it crisp. That way, it’ll stand up to the “dip” (the pan juices) without becoming soggy. There’s a slight chance the cooked beef might still be pink inside, depending on the thickness and density of the frozen shaved beef. If the meat is pink, turn the pot to HIGH on its SAUTÉ function after cooking under pressure and breaking up the beef. Cook, stirring often, until the meat is cooked through, about 2 minutes.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Beef

Prep Time

5 minutes

Cook Time

25 minutes

Servings

4-6 people

Ingredients

3 cups beef or chicken broth
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
1 tbsp stemmed thyme leaves or 1 1/2 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1/2 tsp table salt
1/2 tsp ground black pepper
2 lbs frozen shaved beef
butter for the sandwiches
A French baguette (gluten-free if that is a concern), cut into 4‑ to 6‑inch lengths, each sliced open length wise

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Beef

Prep Time

5 minutes

Cook Time

25 minutes

Servings

4-6 people

Ingredients

3 cups beef or chicken broth
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
1 tbsp stemmed thyme leaves or 1 1/2 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1/2 tsp table salt
1/2 tsp ground black pepper
2 lbs frozen shaved beef
butter for the sandwiches
A French baguette (gluten-free if that is a concern), cut into 4‑ to 6‑inch lengths, each sliced open length wise

Instructions

Stir the broth, onion, thyme, onion powder, garlic powder, salt, and pepper in an Instant Pot. Set the frozen block of meat in the liquid and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew, Pressure cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large, metal spoon and a meat fork to break the meat into chips and strips.
Lightly butter the inside of the baguette slices. Use tongs to transfer the strips of meat to the buns to make sandwiches. Pour the (hot!) liquid from the cooker into a serving bowl or small soup bowls. Use this broth as a dip for the sandwiches.

Recipe Notes

Beyond
• To simplify this recipe,substitute three 9-ounce boxes of frozen Steak-umm sliced steaks for the shaved beef. Break each Steak-umm sheet into three or four long strips. Cook these at MAX for 1 minute or at HIGH for 2 minutes with a QUICK RELEASE.
• For a more sweet-and-sour flavor, add up to 2 tablespoons steak sauce (such as A.1.) and 1 teaspoon granulated sugar
* Using a –20°F CHEST FREEZER?
There is no difference in cooking times.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.