Instant Pot French Dip Sandwiches
Instant Pot French Dip Sandwiches are the easiest, most flavorful way to enjoy thinly sliced beef in a garlic-rosemary au jus dipping sauce.
Looking for a quick and easy lunch or dinner that’s cheesy, crispy, flavorful and juicy? This Instant Pot French Dip Recipe checks all of those boxes. Make tender sliced meat and the dipping jus all in one pot with your pressure cooker.
Update: This is a long-time family-favorite recipe. I’ve updated the post with new photos and tips so your family can enjoy delicious sandwiches too!
Making Easy French Dip Sandwiches in the Instant Pot
This Instant Pot French Dip Sandwich recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
To get perfectly thin slices of beef, I usually ask the butcher to slice it for me. However, you can slice it yourself if you have a whole roast on hand.
💡 Tip: I recommend freezing the roast for about 30 minutes before slicing. Meat is easier to slice when it’s slightly frozen.
If you’re worried about the meat curling up on your sandwiches, you can make small slices every half inch along the side of the roast. This will break up the fat and prevent the meat from curling as it cooks.
Homemade Onion Seasoning Mix
We usually use a store-bought onion seasoning packet, but you can also make a great seasoning from scratch with this recipe.
Can I Double the Recipe?
Yes, as long as your pressure cooking pot is large enough, you can double the recipe. There’s no need to change anything in the cooking time.
Freezer French Dip Recipe
If you’re planning ahead, you can prepare a freezer dinner of French Dip Sandwiches. To do so, freeze the sliced meat as flat as possible in a zip-top bag.
You can prep the broth and spices in advance too separately from the meat. If you use frozen broth, however, it will increase your time coming to pressure. There’s no need to change the cooking time for frozen meat.
More Quick Instant Pot Dinner Recipes
Looking for more flavorful one-pot meals? After your French Dip Sandwiches, try these recipes next:
- Instant Pot Beef and Cheddar is another favorite cheesy, meaty sandwich recipe to try in the pressure cooker
- Chili Colorado Smothered Burritos is a family-favorite way to enjoy southwest flavors for dinner.
- Instant Pot Chile Chicken Verde from Two Peas and Their Pod is a quick, healthy 4-ingredient dinner.
- Instant Pot Philly Cheesesteak Sloppy Joes from Best Beef Recipes is a fun twist on Sloppy Joes.
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Easy French Dip Sandwiches
Easy Instant Pot French Dip Sandwiches with thin slices of beef and garlic-rosemary au jus are a flavorful, cheesy recipe for lunch, dinner or any time.
- 1.5 pounds boneless beef top round roast, thinly sliced
- 1 can (14.5 oz) beef broth
- 1 packet dried onion soup mix
- 1 teaspoon finely crushed dried rosemary
- 1/2 teaspoon garlic powder
- 4 sub rolls, sliced lengthwise
- 8 slice provolone cheese
- Butter, softened, for toasting the sub rolls
- Place beef, broth, soup mix, rosemary, and garlic powder in the pressure cooking pot. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 10 minutes. Finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove meat from broth. Strain broth and skim off any fat.
- Butter and toast sub rolls under the broiler. Top the toasted rolls with meat and two slices of cheese. Broil again just until cheese is melted and starting to bubble. Serve with broth in small cups for dipping.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1210Total Fat: 61gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 291mgSodium: 2352mgCarbohydrates: 68gFiber: 3gSugar: 8gProtein: 95g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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I was wondering if I could use minute steaks for this recipe. If so, what would be the cooking time?
Hi Terry – I haven’t tried it, but it should work with no change in time. Enjoy!
On average, how much dipping broth does this recipe make, please?
Hi Rita – About 1 1/2 cups.
Thank you for your reply. It will be very helpful in scaling the recipe.
I have 2 adults and 2 football-type grandsons (12 & 13, 13 = 6’1″). I think this recipe might make 4 dinner servings for us; hopefully with a little left over for one lunch. 🙂
Can you please suggest how to increase the jus to make about 2 or 2 1/4 cups without it becoming too salty?
You could use no salt added or reduced salt beef broth to control the salt level in the au jus. Let me know how it goes.
I’d like to use a 3lb. Roast for my large family. Do I need to lengthen the cooking time?
Hi Carla – no, since the roast is thinly slice before cooking, the cook time is the same. Enjoy!
I want to try pre-prepping and freezing some meals. If I put the prepped ingredients in a freezer bag and froze it, would I need to adjust the cooking time? If so, by how much?
Hi Regina – I would only freeze the meat and freeze it as flat as possible. You could prep the spices and broth together and label them in a bag. ,There’s no need to freeze the broth. It will just increase your time coming to pressure. Then using the frozen meat shouldn’t increase the time to pressure much and you won’t need to increase the cook time either.
I have a microwave pressure cooker how would I adjust these electric pressure cooker recipes for it.
Thank you in advance
Hi Galinda – I’m sorry I’ve never used a microwave pressure cooker, so I can’t help you convert the recipes.
I have a recipe similar to this that is cooked in the crock pot. However, my recipe calls for a chuck roast that is not sliced. I have a batch in the freezer (with a whole chuck roast) that I would love to try in the Instant Pot. How should I adjust the cooking time? Also, do you cook your’s on meat or manual setting? Thanks so much! I love your site!
Thanks Debra – always great to hear. I generally always use the manual setting since not all pressure cookers have a meat setting https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/. It’s more of a balancing act with a whole chuck roast because you want it tender but not falling apart tender so it’s still sliceable. If it’s a 3 lb. roast, I’d probably try 50 minutes. Enjoy!
This was a hit with my family of 5 last night! I had 2.25 lbs of top round steaks that I sliced thinner, and cooked for double the time (didn’t change anything else in the recipe). They were melt-in-you-mouth tender and the flavor was fantastic! Even my picky 12 year old said it was really good!
Thanks Helena! So glad your family enjoyed it. Thanks for taking the time to let me know.
Hi Barbara – this is on the menu for tonight but I’m wondering if a thinly-sliced chuck roast can be used in lieu of the beef top round?
Thanks for all the great recipes!
Thanks Brenda! Yes, I think that would work well.
Made this for dinner tonight. I think it did overcook the roast slices a bit as they were a little tough (maybe didn’t cook enough?). My roast was very thinly sliced (used the freezer method for slicing it) and the au jus was very tasty. I’m so happy to have found your web site. Thanks for the recipe.
I’m so happy you found my site too. If they’re tough, usually the beef isn’t cooked enough. If it’s dry, it’s over cooked.
I’m giving this recipe a try tonight. I will be slicing it myself, the tip about placing meat in the freezer prior to slicing is essential if you want l thin slices (I make beef and broccoli this way.). I love French dip sandwiches, and this will be the first time I attempted to make them myself! I’m excited. I just become obsessed with pressure cooking, and I wanted to say, I love your Web page! So many great recipes, I book marked many. I have pressure canned many times. But just starting to love pressure cooking, I have am electric instant pot, what doesn’t get any easier than that!
Thank you for your great site!
Thanks Ashleigh – such a sweet comment. I’m glad you’re enjoying my site/recipe and having fun with your Instant Pot. It is a great easy, pressure cooker.
I was interested in making this French Dip recipe, but was a little concerned that the meat would get overcooked if it is sliced. Due to the fact we are using a roast, I know it needs to be pressure cooked to break down the muscle structure, but can it withstand 10 minutes without getting too cooked? Plus I’m using grass-fed only beef, so that is another concern that it may overcook it.
Thank you for your time!
Hi Cynthia – if your beef is tender already, trying cooking it for five minutes and if it’s not as tender as you’d like it, you can just lock the lid in place again and cook it a bit longer. When the ingredients are hot, the pressure cooker will come back to pressure very quickly. Just like on the stove or oven, it’s always better to uncook meat, check it, and if necessary cook it a bit longer. Enjoy!
This was a hit. Very easy and delicious. The only thing is that Wegmans could not slice the roast so I tried to thinly slice it at home. And the slices seemed to be to thick. So its best to get the butcher to slice if you can. Other then that the recipe is a keeper.
Thanks Patty. Glad you enjoyed.
Looks delicious! If you want to slice the meat at home but don`t want to thick of a cut set the meat in the freezer for about 20 – 40 minutes before slicing so it`s easier to cut into thin pieces. ;D
Great tip – thanks for sharing!