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Effortless Instant Pot French Dip Sandwiches: Ultra-Tender Beef with Rich French Onion Au Jus
Prepare to savor the ultimate comfort food with these incredibly easy Instant Pot French Dip Sandwiches. Featuring melt-in-your-mouth tender beef, enveloped in a savory French Onion Soup base, topped with gooey melted provolone cheese, and served with a rich, aromatic au jus for dipping, this recipe is a true crowd-pleaser. Not only are these sandwiches irresistibly delicious, but they also require minimal cleanup, making them the perfect solution for busy weeknights when you crave a hearty, homemade meal without the fuss.
The beauty of this Instant Pot French Dip recipe lies in its simplicity and efficiency. It’s a true one-pot wonder, meaning less time spent on dishes and more time enjoying your meal. If you prefer to get your cooking started earlier in the day and let it simmer slowly, we also offer a fantastic Crockpot French Dip recipe that delivers equally delicious results.
These delectable French Dip Sandwiches are a delightful treat any time of year. I particularly enjoy serving them alongside a vibrant Thai Pasta Salad with Sesame Ginger Dressing and a generous pile of crispy kettle-cooked potato chips. For the adventurous home cooks, this recipe is also an excellent choice for camping trips, especially if you travel with your trusty Instant Pot. The robust flavors and straightforward process make it a fantastic meal to enjoy under the stars.
The inspiration for the rich and flavorful broth base in this recipe came from my beloved Baked Rice recipe, proving that great flavors can inspire new culinary creations across different dishes.
French Dip sandwiches are a classic for a reason – the combination of tender beef, flavorful broth, and crusty bread is simply unmatched. Our Instant Pot version elevates this timeless dish, making it accessible and quick without compromising on taste. The pressure cooking method ensures that even thin slices of chuck steak become incredibly tender, absorbing all the rich flavors from the French onion soup and beef consommé.
The key to an outstanding French Dip lies in its au jus, the savory dipping sauce. In this recipe, the au jus is not just an afterthought; it’s an integral part of the cooking process, developing deep, complex flavors as the beef simmers. The condensed French onion soup and beef consommé provide a robust foundation, which is further enriched by the natural juices released from the thinly sliced chuck steak. The result is a profoundly savory, slightly sweet, and utterly irresistible broth that perfectly complements the beef-filled sandwiches.
Whether you’re hosting a casual get-together, need a satisfying family dinner, or are simply craving a taste of something truly special, these Instant Pot French Dip Sandwiches are sure to impress. They offer a gourmet experience with minimal effort, proving that delicious food doesn’t have to be complicated.
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Essential Ingredients for Your Instant Pot French Dip
Crafting the perfect Instant Pot French Dip requires a selection of quality ingredients that work harmoniously to create its signature flavor. Here’s what you’ll need for both the tender beef and the irresistible sandwiches:
For the French Dip and rich Au Jus:
- Butter: Essential for sautéing the beef and building a foundational richness.
- Extra Thin-Shaved Chuck Steak: This is the secret to achieving incredibly tender, fall-apart beef in a short amount of time. Its thin cut allows it to absorb flavors quickly and cook to perfection under pressure.
- Salt & Freshly Ground Black Pepper: Simple seasonings that enhance the natural flavors of the beef and broth.
- Condensed French Onion Soup: This concentrated soup adds a profound savory, umami depth and a hint of sweetness that is crucial to the authentic French Dip flavor profile. It brings those classic caramelized onion notes directly to your au jus.
- Beef Consommé: A rich, clear, and concentrated beef broth that further intensifies the beefy flavor of the au jus, creating a truly luxurious dipping experience.
For assembling the ultimate sandwiches:
- Hoagie Rolls: Sturdy yet soft rolls are ideal for soaking up the delicious au jus without becoming soggy. While traditional French Dip often uses French bread, hoagie rolls offer convenient individual portions.
- Provolone Cheese: This mild, melty cheese adds a creamy, savory layer that perfectly complements the rich beef. Other good melting cheeses like Swiss or Gruyere can also be used.
- Horseradish Sauce: A zesty condiment that provides a delightful kick and cuts through the richness of the beef and cheese, elevating the entire sandwich experience.
The beauty of these ingredients is how they transform under pressure in the Instant Pot, creating a depth of flavor that usually takes hours of slow cooking. Refer to the recipe card below for exact quantities.
Step-by-Step Guide: Crafting Your Instant Pot French Dip
Creating these incredible French Dip Sandwiches in your Instant Pot is a straightforward process. Follow these detailed steps to ensure perfectly tender beef and a rich au jus every time:
Preparation:
Begin by preparing your meat for cooking. Take your extra thin-shaved chuck steak, which typically comes in layered slices. Carefully trim off any visibly large pieces of fat from these layered slices and discard them. This helps to ensure a cleaner, less greasy au jus.
Next, while keeping the meat slices layered together, slice the beef crosswise and lengthwise as needed to create approximate 4-inch squares. This uniform sizing promotes even cooking and makes the beef easier to serve later on.
Instant Pot Instructions:
- Turn on your Instant Pot. Select the “Sauté” function. This will allow the pot to heat up, preparing it for browning the meat, which is a crucial step for flavor development.
- Add the butter to the hot Instant Pot inner pot and let it melt completely. Once melted, the butter will create a rich base for sautéing.
- Add the prepared steak slices to the melted butter. Evenly sprinkle salt and freshly ground black pepper over all the meat. Use a wooden spoon or tongs to gently stir the meat, breaking up any large clumps and ensuring each piece is coated with butter and seasoning. Sauté for a few minutes until most of the meat has turned from a deep pink to a light brown color. This browning step adds a wonderful depth of flavor to the final dish.
- Once the meat is mostly browned, press the “Keep Warm/Cancel” button to turn off the Sauté function.
- Now, carefully pour both cans of condensed French onion soup and beef consommé into the pot. It’s crucial not to dilute these concentrated soups, as they form the rich foundation of your au jus.
- Stir everything gently with your wooden spoon, mixing the liquids with the meat and further breaking up any remaining large pieces of beef. Ensure the sealing ring is properly seated around the inside of the Instant Pot lid. Place the lid on the pot and turn it firmly clockwise until it locks into place.
- Rotate the pressure release valve on top of the lid to the “Sealing” position. This prevents steam from escaping during the pressure cooking process.
- Select the “Manual” (or “Pressure Cook”) button and set the cooking time to 15 minutes. The Instant Pot will take some time to build pressure (approximately 5-6 minutes for a 6-quart model), after which the 15-minute cooking countdown will begin.
- Once the pressure cooking cycle is complete, allow a Natural Pressure Release (NPR) for 15 minutes. This means you should leave the pressure release valve in the “Sealing” position and let the pressure dissipate naturally. The Instant Pot’s timer will count up to indicate how long the NPR has been ongoing. Natural release helps the beef become even more tender and juicy.
- While the Instant Pot is performing its natural pressure release, prepare your hoagie rolls. Slice them in half lengthwise, if they aren’t already. You might prefer to lightly toast or broil the open rolls at this stage for added texture and to prevent sogginess, though I often skip this step for fewer crumbs and quicker assembly. Spread a generous amount of horseradish sauce on one half of each roll and place a slice of provolone cheese on the other half.
- After 15 minutes of NPR, carefully turn the pressure release knob to the “Venting” position for a Quick Release (QR) of any remaining pressure. Always keep your face and hands away from the vent hole to avoid steam burns.
- Once all the steam has been released and the float valve has dropped (there might not be much after a 15-minute NPR), remove the lid. If the lid does not turn easily, there might still be pressure inside, so do not force it.
Sandwich Assembly:
- Using tongs, carefully scoop the tender beef out of the flavorful broth. Allow any excess au jus to drip back into the pot before placing the beef onto the prepared hoagie rolls. Be sure to retrieve all the delicious meat, as some pieces tend to settle at the bottom of the pot.
- Using a ladle, transfer the rich au jus into individual small dipping bowls. For an even smoother consistency, you can strain the au jus through a fine-mesh strainer, though it’s perfectly delicious as is.
- Serve your magnificent Instant Pot French Dip sandwiches immediately with the individual bowls of au jus for dipping. Enjoy every savory bite!
French Dip with Au Jus: Frequently Asked Questions
Is French Dip gluten-free?
As written, this French Dip recipe is not gluten-free because both the condensed French Onion soup and beef consommé typically contain gluten. However, you can absolutely create a delicious gluten-free version by making a few substitutions. Opt for a high-quality, gluten-free beef broth as your base. You’ll then need to caramelize fresh onions to replicate the deep flavor of French onion soup. Thicken your au jus with a cornstarch slurry or another gluten-free thickener if desired. Always ensure your hoagie rolls are also gluten-free.
What is the best meat for French Dip sandwiches?
The traditional choice for French Dip is beef chuck, and this recipe utilizes extra-thin shaved chuck steak, which we find produces superior results. While some recipes call for chuck roast that is cooked and then sliced, the pre-shaved chuck steak is a game-changer. Its thinness means it cooks incredibly quickly and becomes exceptionally tender, practically melting in your mouth with every bite. This cut ensures maximum flavor absorption and a wonderfully succulent texture that is perfect for dipping.
What is the best bread to use in the sandwiches?
We highly recommend using hoagie rolls for these sandwiches. They are conveniently portioned into individual servings and possess the perfect balance of firmness and softness to absorb the flavorful au jus without falling apart. Traditionally, French Dip is often served on a crusty French bread baguette, sliced into individual portions. You can certainly use French bread if you prefer; just make sure it’s fresh and has a good crumb structure. Lightly toasting the rolls before assembly can also help them stand up to the dipping better and adds a pleasant crunch.
Is French Dip low carb?
The standard French Dip recipe, especially with traditional hoagie rolls, is not typically low-carb due to the bread and certain ingredients in the canned soups. However, if you are mindful of your carbohydrate intake, you can easily adapt this recipe to be low-carb friendly. Simply substitute the hoagie rolls with a low-carb bun or low-carb bread of your choice. I personally enjoy Sola Low Carb buns, as they offer a softer texture and more flavor compared to many zero-carb alternatives. By making this simple bread swap, you can bring the net carbs down to approximately 11g per serving, allowing you to enjoy this delicious meal without derailing your dietary goals.
What is French Dip with au jus?
French Dip is a beloved American sandwich, famously consisting of thinly sliced roast beef piled high on a long, crusty French roll. The defining characteristic that sets it apart is the “au jus” (pronounced “oh zhoo”), which literally translates from French as “with juice.” This refers to the rich, flavorful meat juices or broth that the beef is cooked in. The au jus is served on the side, allowing diners to dip their sandwich into the savory liquid with each bite. This dipping action moistens the bread and meat, intensifying the beefy flavor and creating an incredibly satisfying culinary experience.
How do you make au jus for French Dip?
Our method for making au jus for these Instant Pot French Dip sandwiches is both simple and incredibly flavorful. We cook extra-thin slices of chuck steak directly in a robust base of beef consommé and condensed French Onion soup. As the beef pressure cooks, it releases its savory drippings and tenderizes, infusing the soups with deep, natural meat flavors. This combination creates an extraordinarily rich and aromatic au jus, perfect for dipping. The convenience of using concentrated soups means less prep work, while still achieving a complex and deeply satisfying flavor profile.
Can I double this recipe?
Yes, this Instant Pot French Dip recipe is very adaptable and can be easily doubled to feed a larger crowd. When doubling the amount of beef, you typically do not need to double the quantity of the condensed French Onion soup and beef consommé for the au jus. There is usually plenty of flavorful au jus produced from the initial recipe to generously serve with twice the number of sandwiches. This makes it a cost-effective and efficient meal for entertaining or preparing for meal prep.
Can I freeze French Dip?
Absolutely! French Dip beef and au jus freeze exceptionally well, making this a fantastic option for meal prep. Simply prepare the recipe as directed, stopping before you assemble the sandwiches. Allow the cooked beef and au jus to cool completely. Then, transfer them together into a freezer-safe container, ensuring the beef is submerged in the au jus to retain moisture and flavor. Label the container with the date and instructions like: “French Dip for sandwiches: Thaw and heat meat and au jus. Prepare hoagie rolls with horseradish sauce and provolone cheese, add meat. Serve with au jus for dipping.” When properly stored, it should maintain its quality for up to two to three months. Beyond that, it will still be safe to eat but might start to experience slight changes in texture.
Essential Equipment for Cooking Instant Pot French Dip Beef
The Instant Pot is truly the star of this recipe, making it incredibly simple and efficient. This easy French Dip recipe leverages the Instant Pot’s versatile functions perfectly. You’ll use the “Sauté” function to brown the meat, building crucial flavor, and then switch to “Pressure Cook” for melt-in-your-mouth tender beef in a fraction of the time it would take with conventional methods. For this recipe, I use a 6 Quart Instant Pot, which is a great size for most families and yields perfectly portioned results. No need for multiple pots and pans; everything comes together in one convenient appliance!
Storage Tips for Leftover French Dip
If you find yourself with delicious leftovers (a rare occurrence with this recipe!), proper storage is key to maintaining their incredible flavor and texture. Always store the cooked beef and its accompanying au jus together in an airtight container in the refrigerator. Keeping the beef submerged in the au jus helps prevent it from drying out and allows it to absorb even more flavor. When you’re ready to enjoy, simply reheat the beef and au jus gently on the stovetop or in the microwave, then assemble fresh sandwiches just before eating. Stored correctly, the beef and au jus will remain fresh and delicious for 3-4 days.
Tips for Crafting the Best French Dip Sandwiches
To ensure your Instant Pot French Dip Sandwiches are nothing short of spectacular, consider these helpful tips:
Add some heat: For those who love a little extra kick, French Dip sandwiches are absolutely delicious with the addition of pepperoncini peppers. Their tangy, slightly spicy flavor provides a wonderful contrast to the rich beef and savory au jus. You can chop them and mix them in with the beef or serve them on the side.
Achieve ultra-tender meat: The true secret to the incredibly tender, fall-apart texture in this French Dip recipe is the use of extra-thin shaved chuck steak. This specific cut, often found pre-packaged in the meat section of your grocery store, cooks down beautifully under pressure. It’s designed to absorb flavors and become wonderfully succulent without being chewy. If you can’t find it pre-shaved, ask your butcher to thin-slice a chuck roast for you. Look for packages like this one (commonly available at stores like Walmart):
Don’t skip the sauté: Browning the beef before pressure cooking adds a layer of rich, caramelized flavor that cannot be achieved otherwise. It’s a quick step that makes a big difference to the overall taste of your au jus and meat.
Perfect your rolls: While I prefer not to toast my hoagie rolls for fewer crumbs, a quick toast or broil can add a delightful crunch and extra structural integrity, which is especially useful if your rolls are softer. For a truly classic experience, a freshly baked, crusty French baguette will elevate the sandwich further.
Quality cheese matters: Provolone is a classic choice for its mild flavor and excellent melting properties. Don’t skimp on a good quality cheese – it makes a noticeable difference to the overall creaminess and satisfaction of the sandwich. Other great options include Swiss, Gruyere, or even a sharp white cheddar.
Serve immediately: French Dip sandwiches are best enjoyed fresh, while the beef is hot, the cheese is melty, and the au jus is warm and aromatic. Have all your components ready for assembly right after the Instant Pot finishes its cycle.
Recipe
Instant Pot French Dip with French Onion Soup
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Equipment
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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
Instructions
Preparation
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Leaving slices of 1-½ to 2 pounds extra thin-shaved chuck steak layered, trim any large pieces of fat and discard.
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Still leaving the meat slices layered, slice meat crosswise and lengthwise if needed to create 4” squares of layered meat.
Instant Pot Instructions
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Turn Instant Pot on. Press the sauté button.
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Add 2 tablespoons butter and melt it.
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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.
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Sauté until the meat has mostly turned from brown to pink, then press the Keep Warm button.
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Add 10.5 ounces condensed French onion soup and 10.5 ounces beef consommé (do not dilute).
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Stir gently, mixing everything and continuing to break up the meat.
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Ensure the sealing ring is properly seated around the inside of the lid. Put the lid on and turn it firmly to lock.
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Turn the knob on top to the Sealing position.
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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.
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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).
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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.
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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.
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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
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Using tongs, carefully dip the beef out of the broth, dripping the excess back into the pot, onto the hoagie rolls.
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Using a ladle, strain au jus into each of 4 small dipping bowls.
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Serve sandwiches with au jus for dipping.
Notes
Nutrition per serving
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Important Food Safety Guidelines
Ensuring food safety is paramount when preparing any meal, especially when handling raw meat. Please keep the following guidelines in mind to prevent contamination and ensure a safe and enjoyable cooking experience for your Instant Pot French Dip Sandwiches:
- Prevent Cross-Contamination: Always use separate utensils, cutting boards, and plates for raw meat and cooked food. Never use the same tools or surfaces on cooked beef that previously touched raw meat without thorough cleaning and sanitizing.
- Handwashing: Wash your hands thoroughly with soap and warm water for at least 20 seconds after handling raw meat.
- Instant Pot Safety: While the Instant Pot is designed for safety, never leave a pressure cooker unattended, especially during the pressure building or release phases. Always follow the manufacturer’s instructions for safe operation.
- Internal Temperature: Although the Instant Pot will cook the beef to a safe temperature, it’s always a good practice to ensure beef reaches an internal temperature of at least 145°F (63°C) for roasts and steaks, or 160°F (71°C) for ground beef, according to USDA guidelines, if you are unsure about the doneness of your specific cut of meat.
- Leftover Handling: Refrigerate any leftovers promptly within two hours of cooking. Do not leave cooked food at room temperature for extended periods.
By following these simple food safety practices, you can confidently prepare and enjoy your delicious and tender Instant Pot French Dip Sandwiches!