Instant Pot French Dip Sandwiches – Throw in your meat, seasonings, and makings for the French dip, and wait for your IP to tell you dinner is ready! Top these delicious sandwiches with a few slices of provolone and toast under the broiler in the oven, and you have a filling meal that is quick and easy!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
The French Dip sandwich has been one of my favorite sandwiches for years. Rockola (the restaurant I worked at in collage) made the best French dip sandwiches and I ordered them a lot. I always got mine topped with mushrooms and it was always sandwich perfection!
While Rockola doesn’t exist anymore, I’ve been using their old menu as inspiration to recreate some of my favorites like the Rockola Cheese Fries, Rockola Ranch, Southwest Pasta and now my favorite Rockola sandwich.
So, Rockola’s French Dips came topped with grilled onion and sautéed mushrooms. I normally left off the onions because I’m not a fan of biting into onions BUT I love them for the flavor they give this French Dip and au jus. So if you’re not a fan of onions, you can take those out before making the sandwiches OR use about 2 teaspoons of onion powder in the broth while cooking instead of using a whole onion.
Why You Should Make Instant Pot French Dip Sandwiches…
- Easy to toss into the instant pot to cook
- great weeknight dinner recipe
QUICK GLANCE AT INGREDIENTS FOR Instant Pot French Dip Sandwiches:
- thinly sliced sirloin beef
- onion (or onion powder)
- minced garlic
- Worcestershire sauce
- French onion soup
- beef broth
- pepper
- salt
- olive oil
- provolone cheese
- split top rolls
(AMOUNTS IN RECIPE CARD BELOW)
French Dips are one of my favorite sandwiches and making them in the instant pot is super easy!
How to make Instant Pot French Dip Sandwiches:
-
Set the instant pot to sauté and add the oil, beef, sliced onion and garlic. Sauté until beef is fully cooked.
-
Add broth, Worcestershire, soup, salt and pepper and pressure cook on high for 3 minutes
-
Manually release pressure and strain the juice into a bowl. Don’t toss the juice! You’ll want to dip your sandwich into this!
-
Once meat and onion are strained, place into a roll, top with a half slice of provolone and set sandwiches under a oven broiler for 2 minutes or until cheese is melted.
-
Serve sandwiches with drained au jus broth as a dipping sauce.
Side Dishes to serve with French Dip Sandwiches:
Frequently Asked Questions
You sure can! It will take just a little bit longer but it can be done. Just sauté and cook the oil, beef, sliced onion and garlic large stock pot until beef is cooked. After you add broth, Worcestershire, soup, salt and pepper, bring everything to a boil and then reduce to a simmer. Let mixture simmer for about 15-20 minutes. Then proceed with the recipe as written.
It is called au jus and it is the broth that the meat is cook in. You’ll want to dip your sandwich into this because it makes it so good!
I really find that thinly sliced sirloin beef works best for this recipe. You can also use “shaved” beef that you find in the beef section of the grocery store. You can either slice the beef yourself at home OR you can ask your grocery store or market butcher to thinly slice it for you!
Instant Pot French Dip Sandwiches
Instant Pot French Dip Sandwiches
Instant Pot French Dip Sandwiches - Throw in your meat, seasonings, and makings for the French dip, and wait for your IP to tell you dinner is ready! Top these delicious sandwiches with a few slices of provolone and toast under the broiler in the oven, and you have a filling meal that is quick and easy!
Ingredients
- 1 lb. of sliced sirloin beef
- 1/2 onion sliced thin
- 2 tablespoons of minced garlic
- 1 tablespoon of Worcestershire sauce
- 1 10oz can of French onion soup
- 1 14oz can of beef broth
- 1 teaspoon of pepper
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 4 slices of provolone cheese
- 8 split top rolls*
Instructions
Set the instant pot to sauté and add the oil, beef, sliced onion and garlic. Sauté until beef is fully cooked.
Add broth, Worcestershire, soup, salt and pepper and pressure cook on high for 3
minutes.
Manually release pressure and strain the juice into a bowl. Don't toss the juice! You'll want to dip your sandwich into this!
Once meat and onion are strained, place into a roll, top with a half slice of provolone and set sandwiches under a oven broiler for 2 minutes or until cheese is melted.
Serve sandwiches with drained au jus broth as a dipping sauce.
Notes
*you can use split top buns, hot dog buns or sub rolls
Nutrition Information:
Yield: 6 Serving Size: 1 sanwichAmount Per Serving: Calories: 451Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 88mgSodium: 1139mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 32g
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!
Love it? Pin it!
Leave a Comment