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.
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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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.
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.