Learn how to make the best french dip sandwiches in the pressure cooker or crockpot with a few easy steps! Instant Pot French Dip recipe has tender roast beef flavored with onions, smothered in melted cheese, and a rich flavorful au jus to dip in.
What is French Dip?
A french dip sandwich has slices of roast beef, brisket, or another type of beef layered on crusty bread with cheese and onions. The sandwich, also known as a “beef dip,” is served with a cup of au jus, or beef stock, to dip the sandwich in as it is eaten.
The sandwich is actually not french at all, but an american invention. It was coined French Dip because of french bread its traditionally served on.
The Best Instant Pot French Dip Sandwiches
All versions of french dip recipes have some essential elements, like beef, melted cheese, and the broth to dip it in. Unfortunately not all versions are created equal, so what makes this the best?
Instead of using store bought roast beef, this recipe uses a pressure cooker to sear and braise tender chuck roast. Instant Pots are great for infuses a ton of flavor into the meat in a very short period of time.
Also the homemade broth is flavored with simple list of pantry ingredients rather than processed store bought mixes. Using beer in the broth makes a great tasting, richly flavored au jus.
No mushy onions! When the onions cook with the beef under pressure the have a tendency to break down and become very soft. For this recipe, half of the sauteed onions are set aside to serve on sandwiches. The rest are left in the broth for flavoring.
Making gluten free French Dip Sandwiches
Typically french dip recipes use condensed french onion soup or Lipton’s French Onion Soup mix for flavoring. Unfortunately those products contain gluten.
Using a mixture of pantry spices mimics the same flavors as store bought products. This recipe uses dried minced onion, onion powder, celery salt, and worcestershire sauce.
The beef cooks in beer and beef broth, both which can contain gluten. If you are sensitive to gluten substitute gluten free beer or red wine. Also, read the labels of the beef broth, as some contain gluten.
To serve gluten free french dip sandwiches use gluten free french bread or ciabatta rolls. Schar is my recommended brand.
You may also forgo the bread and serve the beef on mashed potatoes with melted cheese and au jus spooned over.
Can French Dip Instant Pot Recipe be Cooked from Frozen?
Yes, but you will want to skip the step of searing the meat. If the meat is partially frozen, it can still be seared, but only add 10 minutes to the cooking time.
- Saute the onions with garlic and remove half.
- Add the frozen beef to the instant pot along with liquids and spices.
- Cook on HIGH pressure for an additional 20 minutes, for a total of 65 minutes. Allow the pressure to release naturally for 25 minutes before continuing with recipe.
What is the Best Cut of Meat for French Dip?
French Dip beef cooks in liquid, similar to a pot roast. Like pot roast, you’ll want a tougher cut with more connective tissue. During pressure cooking, or slow, low braising, the tissue breaks down into gelatin to tenderize the meat.
- Chuck Roast
- Brisket, flat cut (leaner) or point cut (more fat). If using brisket, slice against the grain.
- Round, like rump roast or bottom round
How To Make Instant Pot French Dip Recipe
Season both sides of chuck roast generously with salt and pepper. Turn on pressure cooker to SAUTE HIGH and heat oil. Place seasoned beef in pot and sear roast on all sides. Remove from pot and set aside.
Add sliced onion and sauté until tender. Add garlic to the pot and cook until fragrant. Remove half the onions and garlic. Set aside for serving with sandwiches.
Deglaze the pot with the beef broth, scraping up the browned bits on bottom. Then add beer, worcheshire, dried minced onion, onion powder, and celery salt to the broth and onions. Add roast beef roast back to pot, and cook on HIGH pressure 45 minutes cooking time. Allow pressure to naturally release 25 minutes.
Once the beef is tender, remove it to a bowl. Allow the au jus and the beef to rest for 10-15 minutes so meat is cool enough to handle. Separate beef in big chunks with a fork and set aside.
How to Make Au Jus for French Dip
Use skimmer to ladle out onions and add to meat bowl. Use a fat separator to skim fat from the au jus. Alternatively, cool in the refrigerator for 5-10 minutes to cool down more and use a large spoon to skim top. (If you don’t own a fat separator, here are some other hacks.)
Pour broth back into serving bowl with meat or add to small bowls for dipping.
How to Toast Buns and Serve French Dip
- Preheat oven to 375°F. Open up sliced hoagie 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.
How to Make French Dip in the Slow Cooker
Making French Dip beef in the crockpot is helpful for weeknight dinners, tailgating, or entertaining. This french dip recipe can easily be adapted for the slow cooker.
- 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.
- To the same skillet saute onions, adding garlic at the end. Add half onion / garlic mixture to the slow cooker. Set the rest aside for serving with sandwiches.
- Add beef broth, beer, worcestershire, and spices to the slow cooker.
- Cook on LOW for 6-8 hours, or until meat is very tender.
What to Serve with French Dip
Don’t know what to serve with your tasty sandwich? Here are some ideas perfect for watching a game, weeknight dinner, or entertaining.
- Oven Baked Fries
- Potato Chips
- Coleslaw
- Baked Mac and Cheese
- Veggies, such as baked broccoli and cheese or roasted zucchini
- Soup, such as Cream of Tomato
Tips / Tricks for Making French Dip Recipe
- If you prefer to not use beer, substitute red wine or additional beef broth.
- Don’t have worcestershire sauce? Try any of these substitutions, such as soy sauce, miso paste, or fish sauce.
- The fat doesn’t have to be skimmed from the au jus. However, I find the broth a little oily if it is left in. Also, the flavor of the au jus shines through without the additional fat. If you don’t own a fat separator, here are some other hacks.
- Need a time saver? Just dump and cook! Forgo searing the chuck roast. Saute the onions, remove half, and then add the beef with the remaining ingredients.
- If you are a garlic lover, add 1/2 teaspoon garlic powder to the broth before cooking.
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Instant Pot French Dip
Ingredients
- 2-3 pounds boneless chuck roast or rump roast
- kosher salt
- pepper
- 1 tablespoon olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 12 ounce beer, may substitute gluten free beer or red wine
- 1 tablespoon worcestershire
- 2 tablespoons dried minced onion
- 1 tablespoon onion powder
- 1/2 teaspoon celery salt
- 8 hoagie buns
- 8 slices provolone cheese
- pepperoncini or sliced banana peppers, for serving
Instructions
Pressure Cooker Instructions
- 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.
- 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.
- 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, and celery 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.
- Remove meat to a large bowl. Remove pot from the instant pot and allow the au jus and the beef to rest for 10-15 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 5-10 minutes to cool down more and use a large spoon to skim top.
- Pour broth back into serving bowl with meat or add to small bowls for dipping.
- For sandwiches: Preheat oven to 375°F. Open up sliced hoagie 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 spices to the slow cooker. Cook on LOW for 6-8 hours, or until meat is very tender.
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Notes
- If you prefer to not use beer, substitute red wine or additional beef broth.
- Don't have worcestershire sauce? Try any of these substitutions, such as soy sauce, miso paste, or fish sauce.
- The fat doesn't have to be skimmed from the au jus. However, I find the broth a little oily if it is left in. Also, the flavor of the au jus shines through without the additional fat. If you don't own a fat separator, here are some other hacks.
- Need a time saver? Just dump and cook! Forgo searing the chuck roast. Saute the onions, remove half, and then add the beef with the remaining ingredients.
- If you are a garlic lover, add 1/2 teaspoon garlic powder to the broth before cooking.
- Saute the onions with garlic and remove half.
- Add the frozen beef to the instant pot along with liquids and spices.
- Cook on HIGH pressure for an additional 20 minutes, for a total of 65 minutes. Allow the pressure to release naturally for 25 minutes before continuing with recipe.
Nutrition
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Items used to make this recipe:
Pressure Cooker Skimmer Fat Separator
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