Instant Pot French Dip Sandwiches

When I was planning our dinner for Super Bowl Sunday, I kept suggesting all the usual suspects to Scott, and nothing was sounding great to either of us.  Wings?  No. Pizza?  Nope.  Burgers?  I had one yesterday.  I was striking out.  So I went into the store without knowing what we were going to be having.  Looking through the produce and meat department,  I finally saw hoagie rolls, and thought roast beef sandwiches would be delish!  I grabbed the rolls, a little chuck roast, and a few other necessities (wine and cheese dip, duh) and we had a plan!

I would typically make a roast in the crock pot, but I wanted to try it out in my Instant Pot this time.  It was easy, quick (relatively speaking, I mean, it’s a roast), and most importantly, it was DELICIOUS.  And I’m going to share my recipe today!

PS- If you don’t have an Instant Pot, never fear!  I included Crock Pot directions too. 🙂

Instant Pot French Dip Sandwiches

Serves about 6

For the Beef:

One 1-3 pound beef chuck roast

1 package dry beef onion soup mix

1 package dry Italian dressing mix

2 cups water

For the Sandwiches:

6 Hoagie Rolls

1 Onion, sliced (optional)

1 Green Bell Pepper, sliced (optional)

Mozzarella or Provolone Cheese Slices

And Here’s What You Do:

Instant Pot- Set Pot to Saute.  Season one side of your roast with salt and pepper.  Spray pot with non-stick olive oil spray and once hot, add roast to pot, seasoned-side down.  Cook 2-3 minutes, until you have a good sear.  Flip, and sear other side 2 minutes, until browned.  Cancel the saute.  Add water, beef onion soup mix, and Italian dressing mix, close lid, and set to 90 minutes manual, high pressure (my roast was just over a pound, and 90 minutes was perfect.  If your roast is closer to 3 pounds, set IP to 100 minutes). Once time is up, completely natural release (mine took 20 minutes.  You’ll know that your pot is done with the natural release because it will open!  It won’t open if there is still pressure inside the pot.  If it doesn’t open after 20 minutes, check every few minutes until about 25 or 26 minutes, then quick release the rest of the way).

While roast is cooking, spray a frying pan with non-stick olive oil spray, and cook onion and bell pepper over medium heat, 15-20 minutes, stirring regularly, until caramelized and tender.

Remove beef from pot and shred on plate or cutting board.  Set pot to saute, and bring the remaining liquid in the pot to a boil.  Reduce by half, and pour into a small bowl.  Portion gravy/jus/liquid into small bowls for dipping.

Crock Pot- Heat skillet over medium high. Season one side of your roast with salt and pepper.  Spray pan with non-stick olive oil spray and once hot, add roast to pot, seasoned-side down.  Cook 2-3 minutes, until you have a good sear.  Flip, and sear other side 2 minutes, until browned.  Remove from pan.  Add roast to crock pot, add water, beef onion soup mix, and Italian dressing mix, set pot to low, and cook 6-8 hours (or on high 3-4 hours).  Once the roast is done, remove Remove beef from pot and shred on plate or cutting board.  Set pot to saute, and bring the remaining liquid in the pot to a boil.  Reduce by half, and pour into a small bowl.  Portion gravy/jus/liquid into small bowls for dipping.

Once the roast is done, remove from pot and shred on plate or cutting board.  Heat a saute pan over medium-high, and bring the remaining liquid in the pot to a boil.  Reduce by half, and pour into a small bowl.  Portion gravy/jus/liquid into small bowls for dipping (see just one of the many ways the Instant Pot is awesome?!  You can make this recipe all in one pot instead of dirtying THREE different pots!!).

While roast is cooking, spray a frying pan with non-stick olive oil spray, and cook onion and bell pepper over medium heat, 15-20 minutes, stirring regularly, until caramelized and tender.

Once the roast is shredded and sauce is reduced…

Preheat your broiler to high.  Place hoagie rolls on a baking sheet, open side up.  On one-half of the roll, layer shredded beef, onions, and peppers (if using) and a few slices of provolone or mozzarella (we used mozzarella since that’s what we had, but either would be delish).  Broil until cheese is melted and roll is slightly toasted (watch closely- they can burn quickly!).

Remove from oven, fold sandwiches over, slice in half, and serve with au jus/gravy/sauce for dipping!

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I hope you’ll try my French Dip!  And if you do, please let me know what you think!

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