One of my favorite restaurant dishes is a big, hearty French dip sandwich. The tender, seasoned roast beef mixed on a crispy roll dunked in savory au jus used to be a rare treat. Now with my Instant Pot, I can make better-than-restaurant French dip sandwiches at home whenever I want!
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Very few things are more comforting than a deliciously drippy French dip sandwich. An inexpensive piece of chuck roast can be magically transformed into amazingly flavorful and tender beef with minimal ingredients. Plus, the Instant Pot doesn’t heat up the house, so it can be a year-round treat!
The French dip sandwich, also known as a beef drip, is actually an American classic with no French counterpart. The “French” in the title comes from the use of a French roll, or baguette. Its origins are in Los Angeles around 1908, although some controversy exists as to exactly which restaurant and which chef invented it first.
For best results, look for a well-marbled cut of beef and be sure to brown the meat thoroughly before pressure cooking–it adds both color and loads of flavor to the final dish.
Better-than-restaurant French dip sandwiches at home!
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 oz 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 slices provolone cheese
- Flat-leaf parsley for garnish (optional)
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 oz 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 slices provolone cheese
- Flat-leaf parsley for garnish (optional)
Instructions:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- Season the beef with salt, pepper and garlic powder.
- 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.
- Add onion to the pot and saute until soft, 3-4 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 100 minutes.
- When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred.
10. Strain remaining liquid. Reserve onions to serve with the sandwich (optional). - 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.
- Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
- Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
- Top with chopped parsley (optional) and serve with au jus for dipping.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
