Learn how to make the best gluten-free french dip sandwiches in the Instant Pot or slow cooker with a few easy steps and flavor-punching ingredients. If you have been underwhelmed by beef dip recipes this one has it all – tender roast beef with onions, melty provolone cheese, toasty gluten-free buns and a rich au jus to dip it in.
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Yes, You Can Enjoy French Dip Gluten-Free!
All versions of french dip recipes have some essential elements, like beef, melted cheese, and the broth to dip it in. Unfortunately many versions are not safe for a gluten-free diet and the hoagie rolls aren’t the only problem. Shortcut flavor packets, like French onion soup mix or even flour added to the broth can be sneaky no nos.
My recipe for gluten-free French dip is made completely from scratch, without onion soup mix, but never lacking flavor. Just like when I adapted our family’s popular cheesy gluten-free sausage balls, I wanted the nostalgic taste to stay the same without having to swap out pricey speciality GF ingredients.
Instead of using store-bought roast beef, this recipe uses a pressure cooker or slow cooker to braise tender chuck roast. The homemade gluten-free au jus is enhanced with simple list of pantry ingredients, rather than processed store-bought mixes. Using gluten-free beer or red wine in the broth makes a great rich-tasting au jus.
And no mushy onions! When the onions cook with the beef for long periods of time they have a tendency to break down. For this recipe, half of the sautéed onions are set aside to serve on sandwiches. The rest are left in the broth for flavoring.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with a good cut of meat and nice sear
Since the beef cooks in liquid, you’ll want meat with more connective tissue. During cooking the tissue breaks down into gelatin to tenderize the meat. I love using chuck roast, but rump roast or bottom round will also work.
Then it’s time for the sear. Season both sides of roast generously with salt and pepper. If you are making this in the Instant Pot, you can do it right in there. Otherwise, use a heavy, wide sauté pan and sear on all sides over medium high heat.
Drizzle your pan with oil and let it sizzle until the meat releases and is deeply brown. This takes about 4 minutes on each side.
Pro trick for great onions
Once the beef has been seared, set it aside, while you focus on the onions. Yes, some recipes add the onions to cook with the sauce, but I’ve found that after these long cooking the onions mostly disintegrate, taking the flavor with them.
That’s why I sauté first with garlic and remove half for serving with sandwiches. Once you are layering up those juicy sandwiches with nice caramelized onions you’ll know you made the right call.
Time to cook
Now is the easy, hands-off part. Pour in the pressure cooker or slow cooker the gluten-free broth and seasonings. Add in the beer (you can find gluten-free beer options here), GF worcestershire, dried minced onion, onion powder, and celery salt. Add beef roast back to pot, and pressure cook on high for 45 minutes, allowing a natural release of 25 minutes. In the slow cooker, cook on low for 6-8 hours.
Gluten-free au jus
Use skimmer to ladle out onions and transfer the cooked meat to a bowl. You’ll have plenty of juice to work with, but we need to get it ready for dipping.
I like to use a larger capacity fat separator to skim fat from the broth. If you don’t have one, you can also cool it the refrigerator for 15-20 minutes and use a large spoon to skim the fat off the top to discard.
Serving up the best sandwich
Allow beef time to cool slightly in the bowl so it’s cool enough to handle. It will fall apart in nice tender chunks. Go ahead and take some sneaky bites.
Now is when you put all that magic together into an epic gluten-free sandwich. Split open the buns and butter the insides. Place the opened on a baking sheet and toast in a 375℉ oven for about 5 minutes.
Remove, add a provolone cheese slice, and bake for 1 minute longer. Then it’s time to top with beef, onions, and serve along side little bowls of au jus for dipping. Absolute perfection!
Gluten-Free Bread and Serving Options
To serve gluten free beef dip sandwiches you can grab something store-bought, like GF baguettes, ciabatta, or sandwich rolls. Schar is my preferred brand. You may also forgo the bread and serve the beef on mashed potatoes or french fries with melted cheese and au jus spooned over.
But if you’d really like the best French dip sandwich experience, I recommend something that is hearty enough to not break down when dipping in au jus. I prefer a fresh-baked loaf of gluten-free Italian bread. It has a crusty exterior, lots of surface area to load up sliced beef, onions, and cheese, plus it’s perfect for dipping.
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Moist & Juicy Gluten-Free French Dip with Au Jus
Ingredients
- 2-3 pounds boneless chuck roast, or rump roast
- kosher salt
- pepper
- 1 tablespoon olive oil, divided
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups gluten-free beef broth
- 12 ounce gluten-free beer, or 1 cup red wine
- 2 tablespoons gluten-free worcestershire , I use Lea & Perrin's Original
- 2 tablespoons dried minced onion
- 1 tablespoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon salt
- 8 gluten-free buns, or gluten-free Italian bread
- 8 slices provolone cheese
- For serving pepperoncini or sliced banana peppers
Instructions
Pressure Cooker Method
- Season both sides of roast generously with kosher salt and pepper. Turn on pressure cooker to SAUTE HIGH and heat oil. Place seasoned beef in pot and sear for 5 minutes undisturbed. Use tongs to flip and sear for an additional 5 minutes. Remove from pot and set aside.2-3 pounds boneless chuck roast, 1 tablespoon olive oil
- Add sliced onion and sauté for 5-7 minutes, or until tender. Add garlic to the pot and cook for 1 minute, or until fragrant. Remove half the onions and garlic. Set aside for serving with sandwiches.1 large onion, 3 cloves garlic
- Add beef broth and deglaze, scraping up browned bits on bottom of the pot with wooden spoon. Add beer, worcestershire, dried minced onion, onion powder, celery salt, and salt to the broth and onions. Stir. Add beef back to pot, nestling in the liquid. Place on lid and seal valve. Cook on HIGH pressure 45 minutes then allow pressure to naturally release 25 minutes. Let out any remaining pressure.2 cups gluten-free beef broth, 12 ounce gluten-free beer, 2 tablespoons gluten-free worcestershire , 2 tablespoons dried minced onion, 1 tablespoon onion powder, ½ teaspoon celery salt, ½ teaspoon salt
- Remove meat to a large bowl. Remove pot from the instant pot and allow the au jus and the beef to rest for 15 minutes so meat is cool enough to handle. Use a fork to separate beef in big chunks and set aside. Cover with foil to keep warm.
- Use skimmer to ladle out onions and add to meat bowl. Skim fat from au jus by using a fat separator or place the pot in the refrigerator for 15 minutes to cool down more and use a large spoon to skim top. For a clear au jus, after the fat has been removed, pour the remaining liquid through a strainer.
- Pour broth back into serving bowl with meat or add to small bowls for dipping.
- For serving: Preheat the oven to 375°F. Open up sliced buns and butter the insides. Place opened buns on a baking sheet and toast for 5 minutes. Remove from oven, add a slice of provolone cheese to each roll, and bake for 1 minute longer. Divide beef between buns and serve immediately with pepperoncini and bowls of au jus for dipping.
Slow Cooker Instructions
- Season roast with salt and pepper. Add oil to a large skillet and sear all sides. (For dump and cook: This step may be skipped, but you will sacrifice some flavor.) Transfer beef to crockpot.
- Add sliced onion to the skillet and sauté for 5-7 minutes, or until tender. Add garlic and cook for 1 minute or until fragrant. Remove half the onions and garlic. Set aside for serving with sandwiches. (For dump and cook: Add all the raw, sliced onions to the slow cooker.)
- Add beef broth, beer, worcestershire, and seasonings to the slow cooker. Cook on LOW for 6-8 hours, or until meat is very tender.
- Remove meat to a large bowl. Allow the au jus and the beef to rest for 15 minutes so meat is cool enough to handle. Use a fork to separate beef in big chunks and set aside. Cover with foil to keep warm.
- Use skimmer to ladle out onions and add to meat bowl. Skim fat from au jus by using a fat separator or place the pot in the refrigerator for 15 minutes to cool down more and use a large spoon to skim top. For a clear au jus, after the fat has been removed, pour the remaining liquid through a strainer.
- For serving, see the instructions under the Instant Pot method.
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