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These Instant Pot French Dip Sandwiches are filled with tender beef, topped with provolone cheese, and dipped in a delicious au jus. Easy to make and great for lunch or dinner!
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Instant Pot French Dip Sandwiches

These Instant Pot French Dip Sandwiches are filled with tender beef, topped with provolone cheese, and dipped in a delicious au jus. Easy to make and great for lunch or dinner!
Prep Time15 mins
Cook Time50 mins
Pressure Buildup and Release30 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American
Keyword: Instant Pot French Dip Sandwiches
Servings: 6 sandwiches
Calories: 711kcal

Ingredients

  • 2.5 pound chuck roast
  • 2 teaspoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon ground thyme
  • 2 tbsp olive oil divided
  • 2 onions cut into long thin slices
  • 4 cloves garlic
  • 1/4 cup red wine
  • 1 packet onion soup mix
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 10.5 ounce can beef consomme
  • 1 cup beef stock
  • 1/2 cup water
  • 6 Hoagie Rolls
  • 6 slices provolone cheese

Instructions

  • In a small bowl, mix together salt, pepper, oregano, and thyme. Rub on all sides of roast and let roast sit at room temperature for about 10 minutes.
  • Turn Instant Pot to saute mode and heat 1 tbsp of olive oil. Sear roast on all sides, for about 1 minute each. Remove roast and set to side.
  • Add remaining tbsp of olive oil. Then add onions and saute until softened, about 4 minutes. Add garlic cloves and saute for about 30 more seconds, or until garlic is fragrant. Pour wine into pot and stir, getting up any burned pieces of food off the bottom of the pot, until the smell of wine is gone and most of the liquid is absorbed. Turn off pot.
  • Add soup mix, Worcestershire sauce, soy sauce, beef consomme, beef stock, and water. Stir well. Then return beef to pot and ensure the beef is covered with liquid.
  • Cook on high pressure for 40 minutes, and let natural release for 15 minutes (use a wooden spoon to open pressure valve in case any liquid spits out).
  • Remove beef from liquid and let rest for about 5 minutes before cutting. Drain broth from onions and garlic (you will keep both, the onions/garlic are for topping and the broth is for dipping).
  • Cut meat and place on french bread (it cuts very easily and almost falls apart). Top with onions and garlic, and if desired, provolone cheese. To melt the cheese and toast the bread, you can place it under the broiler in the oven for a couple of minutes, watching closely, or in a toaster oven (I use toast setting 2 of 5 for my toaster oven). Serve with broth for dipping.

Notes

Nutrition

Calories: 711kcal | Carbohydrates: 43g | Protein: 51g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 2336mg | Potassium: 940mg | Fiber: 2g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 4.2mg | Calcium: 291mg | Iron: 15.8mg