Instant Pot French Dip Sandwiches feature fork-tender beef roast simmered in a rich, savory broth that becomes the perfect au jus for dipping. A family favorite and an easy pressure cooker dinner!
If I had to pick one dish I’ve perfected in the Instant Pot, it would be these Instant Pot French Dip Sandwiches. We make them often because the pressure cooker yields incredibly tender meat with minimal effort. I actually prefer this method to a slow cooker for speed and texture.
The key is cutting the roast into 2-inch cubes so it cooks faster and shreds easily. While I’ve experimented with cooking a whole roast in the Instant Pot, cubed meat reliably becomes tender every time and shortens the shredding step.
Cutting the meat before cooking is quick and actually makes shredding effortless. The roast becomes so tender you can shred it by pressing with a fork, and the pieces are just the right size for piling onto sandwiches.
For serving, we like to toast hoagie rolls in garlic butter and top the shredded beef with provolone slices. The au jus is intensely flavored because it’s made from the cooking liquid—simply strain it and serve warm for dipping.
These sandwiches are flavorful, comforting, and easy to prepare. Follow the straightforward steps below to make a crowd-pleasing meal that’s perfect for weeknights or casual gatherings.
Instant Pot French Dip Sandwiches
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Ingredients
- 3 lbs beef roast, cut into 2-inch cubes
- 2 Tbsp oil, divided (olive, vegetable, canola, etc.)
- 4 tsp low-sodium steak seasoning, divided
- 1 large onion, sliced
- 1 Tbsp Worcestershire sauce
- 1 ½ cups low-sodium beef broth
- sub rolls
- provolone cheese slices
Instructions
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Slice the onion and cube the beef. Set the Instant Pot to the “Sauté” setting and heat until hot. Add 1 tablespoon of oil, the sliced onions, and 2 teaspoons of steak seasoning. Cook the onions until they begin to brown and caramelize, stirring occasionally. Remove the onions and set them aside.
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Add the remaining 1 tablespoon of oil to the hot pot. Add the cubed beef and the other 2 teaspoons of steak seasoning, stirring briefly to sear the meat. Return the onions to the pot, then add Worcestershire sauce and beef broth.
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Close and lock the lid, ensuring the vent is set to the sealed position.
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Cancel “Sauté” and select the “Meat/Stew” setting, setting the time to 45 minutes.
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When cooking completes, perform a quick release by turning the vent until steam is no longer visible and the float valve drops.
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Open the lid, remove the meat with a slotted spoon, and shred it with a fork. Strain the cooking liquid through a fine mesh sieve to collect the au jus.
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Toast sub rolls in butter or garlic butter until golden. Pile on the shredded beef, top with provolone, and serve with warm au jus for dipping. Enjoy!
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