Making Easy French Dip Sandwiches in an Instant Pot
If you’re looking for a quick and easy lunch or dinner without heating up the house this summer, this recipe is perfect. I had the butcher slice the top round roast in to thin slices, so the meat cooks quickly in the pressure cooker and it’s super tender.
The meat cooks in an easy to make beef and onion broth that starts with a packet of dried onion soup mix, so there’s not even any chopping to do.
I added the beef a piece at a time to the broth so that it wouldn’t clump together and each piece would be tender and juicy. My husband added mustard and Miracle Whip to his sandwich, but I thought it was perfect just with the dip.
- 1.5-lb boneless beef top round roast, thinly sliced
- 1 can (14.5 oz.) beef broth
- 1 packet dried onion soup mix
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 4 sub rolls, sliced lengthwise
- 8 slice provolone cheese
Place beef, broth, soup mix, rosemary and garlic powder in the pressure cooking pot. Cover and lock lid in place. Select High Pressure and 10 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
Remove meat from broth. Strain broth and skim off any fat. Butter and toast sub rolls under a broiler. Top the 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.