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These Instant Pot French dip sandwiches are a crowd-pleasing classic made faster and easier in the pressure cooker. Chuck roast cooks down into tender, juicy shreds in just about an hour, and the flavorful broth becomes the perfect dipping jus. Toasted garlic butter hoagie rolls and melted provolone or Gruyère make every bite irresistible. Whether you’re feeding the family on a weeknight or prepping for a casual gathering, this satisfying sandwich is a reliable go-to—and the beef and jus freeze beautifully for future meals.
What You’ll Like About This Dish
Perfectly tender beef. Chuck roast cooks to shredding softness in the Instant Pot.
Rich, savory jus. French onion soup and broth create a deep, beefy dipping sauce.
Easy to assemble. Just shred the meat and pile it onto toasted rolls.
Great for gatherings. A reliable crowd-pleaser that scales easily.
Ingredient Notes
- Beef chuck roast – The best cut for shredding; cut it into large pieces for faster browning and even cooking.
- French onion soup – Adds depth and savory flavor to the cooking liquid.
- Beef broth – Low-sodium broth keeps the jus from becoming too salty.
- Worcestershire sauce – Enhances the beefiness.
- Onion and garlic – Build flavor in the base of the broth.
- Hoagie buns – Sturdy enough to handle juicy beef and melted cheese.
- Provolone or Gruyere – Melts beautifully and complements the beef.
- Butter and granulated garlic – For perfectly toasted, flavorful rolls.
Steps to Make Instant Pot French Dip Sandwiches
- Cut the roast into large chunks, season, and sear them well in the Instant Pot.
- Add the onion and garlic to the pot and sauté briefly.
- Return the beef to the pot with the French onion soup, broth, and Worcestershire.
- Seal and pressure cook until the beef is tender.
- Allow a natural release, then open the pot.
- Shred the beef and separate or strain the jus.
- Toast the hoagie rolls with butter and granulated garlic.
- Layer the beef and cheese on the rolls and broil until melty.
- Serve each sandwich with a small bowl of warm jus for dipping.
Tips
- Sear the beef well—browning adds rich flavor to the jus.
- Use a gravy separator to remove excess fat from the broth.
- Toast the rolls to keep them sturdy once the beef is added.
- Strain the jus through cheesecloth for an extra-clear dipping liquid.
Recipe Variations
- Use a different cut. Sliced ribeye or top round work beautifully and cook just as quickly.
- Boost the broth. Add a splash of soy sauce or balsamic vinegar for deeper umami and richness.
- Add fresh herbs. Include a sprig of thyme or rosemary in the pressure cooker for aromatic flavor.
- Add vegetables. Top the sandwiches with caramelized onions or sautéed mushrooms.
- Try different cheeses. Swap provolone for Swiss, mozzarella, or white cheddar.
- Make it spicy. Add sliced pepperoncini or a dash of hot sauce.
- Change the bread. Serve open-faced on toasted sourdough or ciabatta rolls.
What To Serve With French Dip Sandwiches
- Serve with kettle-cooked potato chips or classic French fries.
- Pair with sweet potato fries and a side of aioli for dipping.
- Add a tossed green salad or Caesar salad for a fresh contrast.
- Serve with coleslaw or broccoli slaw for crunch.
- Offer a dill pickle spear or pickled vegetables as a side dish.
- Include onion rings or baked potato wedges for a heartier meal.
- Add a simple tomato and cucumber salad for balance.
How to Store
Refrigerate: Store the shredded beef and jus separately for up to 4 days.
Freeze: Freeze the beef and jus in airtight containers for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm the beef in the jus on the stovetop or in the microwave, adding a splash of broth if needed.
Instant Pot French Dip Sandwiches
Ingredients
- 1 tbsp vegetable oil
- 2 ½ to 3 pounds beef chuck roast
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 medium onion, sliced
- 1 tsp minced garlic
- 1 (10 3/4-ounce) can condensed French onion soup
- 2 ½ cups beef broth, low-sodium
- 1 tbsp Worcestershire sauce
For the Bread
- 6 sandwich buns, such as hoagie rolls or sub rolls
- 4 tbsp unsalted butter, room temperature
- 1 ½ tsp granulated garlic
- 6 ounces shredded or sliced cheese, Provolone or Gruyere
Recommended Equipment
Instructions
- Sauté: Select the Instant Pot sauté function, then add the vegetable oil to the pot. Pat the beef dry with paper towels and cut it into 4 to 6 pieces. Season lightly with salt and pepper. Add the beef to the pot and sear for 10 minutes, turning frequently, until a deep brown crust forms. Remove the beef to a plate, then add the onion to the pot and cook for 2 minutes. (You may have to do this in batches.) Add the garlic and cook for 1 minute longer. Add the seared beef back to the pot along with the French onion soup, broth, and Worcestershire sauce.1 tbsp vegetable oil | 2 1/2 to 3 pounds beef chuck roast | Kosher salt | Ground black pepper | 1 medium onion | 1 tsp minced garlic | 1 (10 3/4-ounce) can condensed French onion soup | 2 1/2 cups beef broth | 1 tbsp Worcestershire sauce
- Pressure Cook: Lock the lid in place and ensure the vent is in the sealing position (this is automatic on many models). Choose the pressure cook button (or manual on older models), high heat, and set the timer for 1 hour. When the time is up, let the pressure come down naturally for 15 minutes, then do a quick release.
- Finish the Beef and Broth: Use a slotted spoon to transfer the meat to a bowl or plate. Shred the chunks of beef, discarding any fat and gristle. Pour the broth into a gravy separator and discard the solids. Pour the jus into a bowl and discard the fat left behind. For extra-clear jus, pour it through a strainer lined with cheesecloth.
- Toast the Rolls: Position a rack in the upper third of the oven and heat the broiler. Place the rolls, cut side up, on a baking sheet. Spread them with butter and sprinkle lightly with the granulated garlic. Place them under the broiler and broil for 2 to 3 minutes, until toasted. Watch carefully.6 sandwich buns | 4 tbsp unsalted butter | 1 1/2 tsp granulated garlic
- Assemble the Sandwiches: Remove the roll tops from the baking sheet and set them aside. Top the roll bottoms (still on the baking sheet) evenly with beef and cheese, then place the pan back under the broiler just until the cheese is melted. Remove the pan to a rack and place the tops on the sandwiches.6 ounces shredded or sliced cheese
- Serve: Arrange the sandwiches on plates with small individual bowls of the defatted jus for dipping.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
