This recipe modernizes the classic French Dip Sandwich by using the Instant Pot for quick and flavorful cooking of the beef. The result is tender, juicy meat infused with savory herbs and spices, sandwiched between toasted French rolls and melted provolone cheese.
Ingredients: 3 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese. Butter for toasting rolls.
Instructions: Put the chuck roast of beef in the Instant Pot. Put beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme and rosemary, salt, and pepper in the pot. Also add the sliced onion and garlic. Put the Instant Pot under high pressure for one hour with the lid closed. After you're done, let the pressure drop naturally for 15 minutes. Then, manually release any pressure that is still there. Take the beef out of the Instant Pot and use forks to shred it. Cut up French rolls and spread butter on the inside. On one side of each roll, put provolone cheese. In the oven, broil the rolls until the bread is golden and the cheese melts. On the other side of the rolls, pile shredded beef on top. Let people dip their sandwiches in the Instant Pot cooking juices.
Prep Time: 15 minutes
Cook Time: 75 minutes
Merseyside Etsy Team
