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!
Instant Pot French Dip Sandwiches
- 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
- Cut roast into two or three smaller chunks.
- Sprinkle all sides with 2 t. garlic powder, 1 T. Kosher salt and 2 t. black pepper.
- 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.
- Slice onions into thin strips and place in the pressure cooker. Stir periodically and let sauté for 3-5 minutes or until mostly translucent.
- 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.
- Pour in remaining bone broth, onion powder, soy sauce, thyme & oregano.
- 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.
- 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.
- Using tongs and a fork to separate meat to place on sandwiches.
- Line each bread slice with two slices of cheese. Place meat on top of the cheese. Top with the top piece of bread.
- (Optional step: place in a warm toaster oven or oven for 2-4 minutes to melt the cheese.)
- Serve with strained broth (au jus) from the pot.