French Dip Sandwiches
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.
Votes: 3
Rating: 4.33
Rate this recipe!
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
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
Votes: 3
Rating: 4.33
Rate this recipe!
Instructions
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off.
  3. 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.
  4. 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.
  5. 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.

4 replies
  1. Funky2000girl
    Funky2000girl says:

    So easy and tasty! I addre portobello mushrooms over top as well. I will be making this agaib! I used fresh non frozen meat so it was a 15 minute meal including prep

  2. Felicia
    Felicia says:

    Can I use precut and frizzed steak sandwich meat ? Like the ones meant for made at home cheesesteaks?

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