Instant Pot French Dip
Instant Pot French Dip with tender roast beef on a toasty bun, melty cheese and sauteed veggies makes one mouthwatering dinner sandwich.
Servings: 6 sandwiches
Calories: 652kcal
Ingredients
For the Roast:
- 2.5 pounds chuck roast or sirloin tip roast twine removed
- 1/2 large white or yellow onion sliced
- 1 cup beef broth low sodium
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 teaspoon thyme dried
- Salt and pepper to taste
- Oil for frying
For the Sandwiches:
- 6 large sandwich buns, hoagie rolls or baguette I used Spaccatelli buns
- 6 tablespoons butter salted & softened
- 12 slices provolone cheese
- 1/2 large white or yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- Salt and pepper to taste
Instructions
Cook the Roast:
- On Instant Pot, press Saute and wait until display says Hot. Sprinkle roast with a bit of salt and pepper on all sides and add oil to Instant Pot. Sear roast on all sides for about 2 minutes per side. Remove onto a plate.
- Meanwhile, in a medium bowl, combine beef broth, soy sauce, Worcestershire sauce, onion powder, garlic powder and thyme. Whisk and set aside.
- Add a bit more oil and onions. Saute for about 5 minutes, stirring just a few times. Press Cancel. Add roast on top and pour beef broth mixture over it.
- Close the lid, turn valve to Sealing and press Pressure Cook on High or Manual button for 1 hour. After let Instant Pot release pressure naturally, takes about 30 minutes.
Prep and Assemble the Sandwiches:
- While roast is cooking, preheat large skillet on medium-high heat and add oil. Add onion and bell peppers, sprinkle with a bit of salt and pepper, and saute for 5-7 minutes or until softened and caramelized a bit. Set aside.
- At same time, cut buns almost through but still attached and butter each side on the inside. Place on a large baking sheet and broil open faced just until golden brown.
- Shred meat with 2 forks right in Instant Pot. Using tongs, scoop some meat while pressing on it to remove most juice and place on one side of the bun. Cover with 2 slices of cheese overlapping. Place sauteed onion and pepper on the other side. Divide meat and veggies evenly among all buns.
- Place sandwiches under the broiler but on a middle rack and bake just until cheese has melted. Remove from the oven.
- Place open faced or folded on a plate. Ladle au jus from Instant Pot into small ramekins and serve with each sandwich. Best served hot immediately.
Notes
- Store: Refrigerate roast leftovers in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Serving: 1 sandwich | Calories: 652kcal | Carbohydrates: 40g | Protein: 57g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 191mg | Sodium: 774mg | Fiber: 2g | Sugar: 7g