Homemade Instant Pot French Dip Sandwiches

These Instant Pot French Dip sandwiches with provolone cheese are a great meal for the whole family.

I will eat or order a French dip sandwich in about any form, and I started ordering them as soon as I knew what they were. I have a random childhood memory of going to a deli after church every week and getting one to share with my dad. I think I gravitated towards it as the one sandwich that I didn’t have to edit with my order. Can’t go wrong with just meat and cheese. This Instant Pot French dip is a shredded beef version, but I’ve also had all the way down to Arby’s and all the way up to a prime rib French dip (ask me where!), and they all hold an equally special place in my heart (affiliate link if you need an IP still!).

A friend told me she was making French dip sandwiches long ago, and I had totally forgotten about them. But then they struck me recently as a food I wanted at home, so I set out on a hunt. Almost every recipe I found included a packet of dried onion soup mix. As much as I love that as a reliable umami hack, I wanted to try and make it for myself!

This recipe is made as Instant Pot French dip, but you can also do most of it in a slow cooker if you’ve got that kind of time on your hands! It’s not as “instant” as some other recipes, but two hours is still a considerable time savings from 8 hours, and it tastes just as good. A little Instant Pot tip: Make sure you scrape when you deglaze, or your pot could have a hard time coming up to pressure.

Local Spotlight: I picked up this chuck roast from the farmers market stand, and made my beef bone broth from beef bones that I also got at the farmers market in the Instant Pot also!

Need more Instant Pot recipes? Check out some of these! White Chicken Chili, Thin Mint Cheesecake, Yogurt & Potato & Broccoli Soup!

xxHillary

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Instant Pot French Dip Sandwiches

These Instant Pot French Dip sandwiches with provolone cheese are a great meal for the whole family.

Course Entree, Main Course

Keyword beef, sandwich

Prep Time 10 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 20 minutes

Ingredients

• 4 T. olive oil
• 2.5 lb. chuck roast
• 1 T. garlic powder
• 1 T. Kosher salt
• 2 t. black pepper
• 2 yellow onions
• 2 t. thyme dried
• 1 t. onion powder
• 1 t. oregano
• 2 C. beef bone broth low sodium
• 1/4 C. soy sauce low sodium
• French bread
• Provolone cheese slices

Instructions

1. Cut roast into two or three smaller chunks.
2. Sprinkle all sides with 2 t. garlic powder, 1 T. Kosher salt and 2 t. black pepper.
3. In pressure cooker on the Sauté function, heat 2 T. of olive oil and brown each side of the roast pieces. Remove browned roast from pressure cooker.
4. Slice onions into thin strips and place in the pressure cooker. Stir periodically and let sauté for 3-5 minutes or until mostly translucent.
5. Add in 1/4 C. of beef broth to deglaze the pan. Scrape bits off the bottom of the pan, and add roast back in.
6. Pour in remaining bone broth, onion powder, soy sauce, thyme & oregano.
7. Close pressure cooker and seal. Cook on the Meat/Stew function for 95 minutes. Let it natural pressure release for at 25 minutes before releasing, or until it naturally releases completely.
8. Combine remaining 2 T. of olive oil and 1 t. garlic powder in a bowl and brush on the inside of your bread and toast in a small skillet on high heat.
9. Using tongs and a fork to separate meat to place on sandwiches.
10. Line each bread slice with two slices of cheese. Place meat on top of the cheese. Top with the top piece of bread.
11. (Optional step: place in a warm toaster oven or oven for 2-4 minutes to melt the cheese.)
12. Serve with strained broth (au jus) from the pot.
13. #enJOY!