Instant Pot French Dip Sandwiches

These Instant Pot French Dip Sandwiches worked out on the first try.  Whew!

Once a month I provide dinner for a group home with ten teenage boys.  I had the idea to make french dip sandwiches but lot’s or recipes I saw online called for a shit ton of onions.  No thank you.  😂

What kind of beef should you use for french dip sandwiches?

My first thought was chuck roast because it has a strong beefy flavor, and while it does have a little more fat on it, once cooked I was easily able to remove most of the fat, leaving lean delicious beef behind.

This recipe is made for a crowd, so feel free to halve the recipe if needed.  I’m call this cup the “umami bomb” of this recipe – the flavor is so good if I do say so myself.

Don’t worry, I already know I will catch shit about using onion soup mix, but this did add a lot of flavor without any huge chunks of onions.

The smell in the house was amazing.  Do you have an instant pot?  I never thought I’d use it but I am beginning to love it.  

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Instant Pot French Dip Sandwiches

Yield: 20 sandwiches

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

These instant pot french dip sandwiches are going to be your go to backyard bbq sandwich. Make the beef ahead of time in the instant pot, then make sandwiches an hour before guests arrive. When ready, just reheat au jus and throw them on the grill to get all crisp and melty!

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Ingredients

• 7 pounds chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup giardiniera (mild or spicy)
• 1/2 cup soy sauce
• 2 tablespoons garlic powder
• 2 packets onion soup mix (I used beefy onion)
• 5 cups beef broth
• 20 french bread rolls
• 1/2 pound provolone cheese

Instructions

1. Spray a cast iron skillet with avocado oil spray and heat to medium high.
2. I used 3 chuck roasts - season both sides with salt and pepper. Individually sear both sides of each roast for 2-3 minutes a side. Add to instant pot.
3. In a bowl, mix the giardiniera, soy sauce, garlic powder and onion soup mix. Stir until combined. Pour over beef.
4. Add 5 cups of beef broth to the instant pot.
5. Seal the instant pot and cook on high pressure for 1:40 minutes (100 minutes). Let sit 20 minutes before releasing the pressure.
6. At this point you can let cool on a cutting board and remove any big pieces of fat and pull apart.
7. To make sandwiches: add beef to good French rolls, top with provolone cheese and either broil, air fry or grill the sandwich until the cheese is melty.
8. Strain the au jus from the instant pot and reheat upon serving for dipping.
9. This au jus is money!

Notes

The beef filling is 4 points for 3 ounces on all WW plans. The rest of the points will depend on what brand roll you use, cheese, etc.

You can garnish with more giardiniera, sauteed mushrooms or onions if desired.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 538Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 140mgSodium: 1155mgCarbohydrates: 23gFiber: 2gSugar: 0gProtein: 46g

Did you make this recipe?

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Let me know if you make these!  

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