The Ultimate Instant Pot French Dip Sandwiches with Savory Au Jus

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Prepare for a culinary revelation with these incredibly easy Instant Pot French Dip sandwiches! Featuring succulent, super-tender beef, perfectly melted cheese, and a rich, deeply flavored au jus crafted from French Onion Soup and beef consommé, these sandwiches are a true delight for the senses. What makes them even better? They’re a one-pot wonder, ensuring minimal cleanup – a dream come true for those busy weeknights when you crave a gourmet meal without the hassle.

The Instant Pot transforms what can often be a long, slow-cooked process into a quick and convenient meal, delivering fall-apart tender beef in a fraction of the time. This recipe is designed to maximize flavor and minimize effort, making it a staple in any home cook’s repertoire. The secret to its irresistible flavor lies in the combination of savory beef drippings with condensed French onion soup and rich beef consommé, creating an au jus that’s robust enough to stand on its own as a comforting broth, yet perfect for dipping those loaded hoagie rolls.

This Instant Pot French Dip recipe truly is a one-pot meal – and who doesn’t appreciate easy cleanup, especially after a satisfying dinner? If you prefer to get your meal started earlier in the day and let it simmer to perfection, we also have a fantastic Crockpot French Dip recipe that offers the same delicious results with a hands-off approach.

I find these delectable French Dip Sandwiches to be perfect any time of year. They’re hearty enough for chilly evenings but surprisingly light for a summer gathering. I love serving them alongside a vibrant Thai Pasta Salad with Sesame Ginger Dressing for a refreshing contrast, or simply with a pile of crispy kettle-cooked potato chips for a classic pairing. For adventurous souls, this recipe is also an excellent camping meal if you travel with your Instant Pot – imagine enjoying a hot, homemade French Dip under the stars with almost no fuss!

The inspiration for the incredible depth of flavor in the broth base of this recipe comes from my beloved Baked Rice recipe, proving that sometimes, the simplest foundations lead to the most extraordinary dishes. This French Dip recipe isn’t just about making a sandwich; it’s about creating a memorable meal with minimal fuss, maximizing flavor, and offering versatility for any occasion.

The beauty of using an Instant Pot for French Dips lies in its ability to tenderize meat quickly and efficiently, while simultaneously building a deeply savory au jus. The pressure cooking method infuses the thinly sliced chuck steak with the rich flavors of French onion soup and beef consommé, resulting in beef that literally melts in your mouth. This isn’t just a convenient cooking method; it’s a game-changer for achieving restaurant-quality French Dips right in your own kitchen.

Beyond the primary ingredients, the small details elevate these sandwiches. The tang of horseradish sauce provides a wonderful counterpoint to the rich beef and melted provolone, while a toasted hoagie roll offers the perfect sturdy vessel for all that deliciousness. Whether you’re a seasoned Instant Pot user or new to pressure cooking, this recipe is straightforward and incredibly rewarding, promising a flavorful meal that your whole family will love.

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Ingredients for Instant Pot French Dip

Crafting the perfect Instant Pot French Dip relies on a few key ingredients that come together to create a symphony of savory flavors. The beauty of this recipe is its simplicity, using readily available components to achieve a gourmet taste.

For the incredibly tender French Dip beef and the rich au jus:

• Butter: Essential for sautéing the beef and adding a foundational richness.
• Extra Thin-Shaved Chuck Steak: The star of the show. Its thin cut ensures quick cooking and an unbelievably tender texture that readily absorbs the savory broth.
• Salt & Freshly Ground Black Pepper: Simple seasonings that enhance the natural flavors of the beef.
• Condensed French Onion Soup: This is a secret weapon for the au jus, providing a deeply savory, slightly sweet, and onion-infused base without extra effort.
• Beef Consommé: Adds an extra layer of concentrated beef flavor and richness to the dipping broth, complementing the French onion soup perfectly.

For assembling the irresistible sandwiches:

• Hoagie Rolls: Sturdy enough to hold the juicy beef and absorb some of the au jus without falling apart. Their shape makes them ideal individual servings.
• Provolone Cheese: A classic choice that melts beautifully over the warm beef, adding a creamy, mild, and slightly tangy note.
• Horseradish Sauce: Offers a delightful kick and a creamy texture, providing a zesty contrast to the rich beef.

See the detailed recipe card below for exact quantities and precise measurements for each ingredient.

Step-by-Step Instant Pot French Dip: Achieving Perfection

Follow these simple instructions to create an unforgettable French Dip experience using your Instant Pot. This method ensures maximum flavor and tender beef with minimal fuss.

To begin, ensure your extra thin-shaved chuck steak is ready for cooking. While leaving the meat slices layered as they come, carefully trim any large, excess pieces of fat and discard them. This helps prevent the au jus from becoming overly greasy. Still keeping the meat slices together in their layers, slice the meat crosswise and lengthwise as needed. The goal is to create approximately 4-inch squares of layered meat, which will cook evenly and be easier to manage when building your sandwiches.

Now, let’s get your Instant Pot ready. Turn the Instant Pot on and select the ‘Sauté’ button. Allow it a moment to heat up. Add the butter to the inner pot and let it melt completely. Once the butter is glistening, add the prepared chuck steak slices. Evenly sprinkle the salt and freshly ground black pepper over all the meat. Stir gently with a wooden spoon or spatula, making sure to break up the individual meat pieces as they cook in the butter. Continue to sauté until the meat has mostly transitioned from a reddish-pink to a light brown color. This browning step is crucial as it adds a layer of rich, caramelized flavor to the beef and the subsequent au jus.

Once the meat is mostly browned, press the ‘Keep Warm’ button to stop the sauté function. This prevents further cooking at high heat. Now, add both cans of condensed French onion soup and beef consommé directly to the pot. It’s important not to dilute these soups, as their concentrated flavor is what gives the au jus its incredible depth and richness. Stir everything gently with your wooden spoon, ensuring the soups are well combined with the beef and continuing to break up any larger clumps of meat.

Before placing the lid, take a moment to ensure the sealing ring is properly seated around the inside of the Instant Pot lid. This is vital for pressure building. Place the lid on the Instant Pot and turn it firmly to lock it into position. Next, turn the pressure sealing valve on top of the lid to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes. For a 6-quart Instant Pot, it typically takes about 5-6 minutes to come up to pressure before the actual cooking countdown begins.

Once the pressure cooking cycle is complete, the Instant Pot will beep. Do not manually release the pressure immediately. Instead, allow for a natural pressure release (NPR) for 15 minutes. This means you leave the knob pointed to ‘Sealing’ and let the pressure dissipate naturally. The Instant Pot’s display will often show a count-up timer indicating how long it has been releasing pressure naturally. After 15 minutes have passed, carefully turn the knob on top to the ‘Venting’ position. Always exercise caution and keep your face and hands well away from the vent hole, as hot steam will be released. Once there is no more venting (which may already be the case after a full 15 minutes of NPR), you can safely remove the lid. If the lid is still stuck, there is residual pressure; do not force it, allow a little more time or perform a quick release.

While the Instant Pot is naturally releasing pressure, it’s the perfect time to prepare your hoagie rolls. Slice them in half lengthwise if they aren’t already split. Spread a generous layer of horseradish sauce on one side of each roll and place a slice of provolone cheese on the other. You might prefer to lightly toast or broil the open hoagie rolls before adding the sauce and cheese for extra texture, but I personally opt not to for fewer crumbs and a softer bite – the choice is yours!

Once the Instant Pot lid is removed, it’s time for assembly. Using tongs, carefully lift the tender beef out of the rich broth and arrange it onto your prepared hoagie rolls. Make sure to get all the delicious meat – it tends to hide at the bottom of the pot, soaking up all that wonderful au jus! With a ladle, portion the savory au jus into four small individual dipping bowls. For an extra smooth dipping experience, you can strain the au jus through a fine mesh strainer if desired, but it’s delicious as is. Serve these mouth-watering sandwiches immediately with the individual bowls of au jus for dipping, and watch them disappear!

French Dip with Au Jus FAQ

Here are some common questions about making and enjoying French Dip sandwiches with au jus:

Essential Equipment for Cooking French Dip Beef

This easy French Dip recipe shines when made in an Instant Pot, leveraging its sauté function to brown the meat and then pressure cooking for truly melt-in-your-mouth tender beef. For this recipe, I use a 6 Quart Instant Pot, which is a versatile size for most home cooking needs. Beyond the Instant Pot, you’ll need standard kitchen utensils like tongs for handling the meat and a ladle for serving the au jus. Having a fine mesh strainer on hand is optional but useful if you prefer a perfectly smooth au jus.

Storage of Leftover French Dip

If you find yourself with any delicious leftovers, the best way to store them is by keeping the cooked beef and the au jus together in an airtight container in the refrigerator. This allows the meat to continue soaking up the wonderful flavors of the broth. When you’re ready to enjoy them again, simply reheat the beef and au jus together on the stovetop or in the microwave. Assemble fresh sandwiches just before eating to ensure the rolls remain perfectly textured. The beef and au jus will last for 3-4 days when stored properly in the refrigerator.

Tips for the Best French Dip Sandwiches

To truly elevate your French Dip sandwich game, consider these tips:

• Add some heat: For those who love a bit of a kick, adding some sliced pepperoncini peppers inside your sandwich or on the side is a fantastic way to introduce a tangy, spicy element that cuts through the richness of the beef.
• Tender meat is key: The secret to the unbelievably tender result in this French Dip is indeed using extra-thin shaved chuck steak. This cut is specifically designed to become incredibly soft and flavorful under pressure. Look for packages labeled “thin shaved steak” or “sandwich steak.” Here is what it looks like in the package (this particular package is often available at Walmart):

• Toast your rolls: While I prefer less crumbs, lightly toasting your hoagie rolls before assembly can add a delightful textural crunch and prevent them from getting too soggy from the juicy beef and au jus. A quick broil with cheese can also get that provolone perfectly melted and bubbly.
• Cheese variations: While provolone is classic, feel free to experiment with other melting cheeses like Swiss, Gruyere, or even a sharp white cheddar for a different flavor profile.
• Caramelized onions: For an even deeper French onion flavor, consider sautéing some fresh onions until deeply caramelized and adding them to the Instant Pot with the soups. This will enhance the au jus and add another layer of sweetness to the beef.
• Garnish options: A sprinkle of fresh chives or parsley can add a pop of color and fresh herb flavor to your finished sandwiches.

Recipe

Instant Pot French Dip with French Onion Soup

5 from 1 vote

Savory and super tender, these easy Instant Pot French Dips with French Onion Soup with melted cheese and rich au jus are mouth-wateringly good. They require almost no cleanup, so they are great for busy nights!

AuthorAuthor: Mary Ann

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Pressure +/- Time 20 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine French

Servings 4 sandwiches

Calories 712

Equipment

• Instant Pot

Ingredients

  

For French Dip and Au Jus

• 2 tablespoons butter
• 1-½ to 2 pounds extra thin-shaved chuck steak
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10.5 ounces condensed French onion soup
• 10.5 ounces beef consommé

For Assembly

• 4 6-inch hoagie rolls
• 4 slices provolone cheese
• Horseradish sauce as needed for sandwiches, about 2 teaspoons for each sandwich

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Instructions

Preparation

• Leaving slices of 1-½ to 2 pounds extra thin-shaved chuck steak layered, trim any large pieces of fat and discard.
• Still leaving the meat slices layered, slice meat crosswise and lengthwise if needed to create 4″ squares of layered meat.

Instant Pot Instructions

• Turn Instant Pot on. Press the sauté button.
• Add 2 tablespoons butter and melt it.
• When the butter is melted, add the steak slices and sprinkle ½ teaspoon salt and ¼ teaspoon freshly ground black pepper over everything. Stir gently to break up the meat pieces in the butter.
• Sauté until the meat has mostly turned from brown to pink, then press the Keep Warm button.
• Add 10.5 ounces condensed French onion soup and 10.5 ounces beef consommé (do not dilute).
• Stir gently, mixing everything and continuing to break up the meat.
• Ensure the sealing ring is properly seated around the inside of the lid. Put the lid on and turn it firmly to lock.
• Turn the knob on top to the Sealing position.
• Press the Manual button and set the timer for 15 minutes. In a 6 quart IP, it takes around 5-6 minutes to come to pressure.
• When pressure cooking is done, natural pressure release for 15 minutes (leave the knob on top pointed to sealing until the count up timer indicates that 15 minutes has passed).
• While the Instant Pot is releasing pressure naturally, prepare 4 6-inch hoagie rolls by slicing lengthwise and toasting. Spread Horseradish sauce as needed for sandwiches (about 2 teaspoons each) on one side and place one each of 4 slices provolone cheese on the other side.
• After 15 minutes of pressure release, carefully turn the knob on top to the Venting position. Always keep face and hands away from the vent hole near the knob.
• Once there is no steam venting (there may not be any after 15 minutes of NPR), remove the lid. If the lid will not turn, there is still pressure that has not vented.

Sandwich Assembly

• Using tongs, carefully dip the beef out of the broth, dripping the excess back into the pot, onto the hoagie rolls.
• Using a ladle, strain au jus into each of 4 small dipping bowls.
• Serve sandwiches with au jus for dipping.

Notes

Nutrition information will vary depending in how much au jus is used. The data above is calculated assuming that half of the au jus will be used.

Nutrition per serving

Serving: 1 sandwichCalories: 712 calCarbohydrates: 44 gProtein: 56 gFat: 33 gSodium: 1550 mgFiber: 1 gSugar: 7 gNet Carbohydrates: 43 g

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Food Safety Guidelines

Ensuring food safety is paramount when cooking any meal, especially with meat. When preparing these delicious French Dip Sandwiches:

• Prevent Cross-Contamination: Always use separate utensils, cutting boards, and plates for raw meat and cooked food. Never let utensils that touched raw meat come into contact with cooked food without thorough washing.
• Hand Washing: Wash your hands thoroughly with soap and warm water immediately after handling raw meat to prevent the spread of bacteria.
• Monitor Pressure Cooker: While Instant Pots are designed for safety, never leave your pressure cooker entirely unattended, especially during the initial pressure building and venting phases.
• Cook to Proper Temperature: Ensure the beef is cooked until tender and has reached a safe internal temperature, typically around 145°F (63°C) for beef, although pressure cooking will surpass this for tenderness.
• Cooling and Storage: If you have leftovers, cool them quickly and store them promptly in the refrigerator to prevent bacterial growth.

Following these simple guidelines will help ensure your Instant Pot French Dip Sandwiches are not only delicious but also safe to enjoy.