French Dip Sandwiches

Name: French Dip Sandwiches (Pressure Cooker)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 2.25 lb chuck roast; salt, to taste; black pepper, to taste; 4 cloves garlic, crushed; 1 packet onion soup mix; 1 tbsp Worcestershire sauce; 1 cup beef broth; 4 hoagie rolls; 8 slices provolone cheese; 1 yellow onion, sliced and sautéed

This Pressure Cooker French Dip features fall-apart shredded beef cooked until tender in an onion-soup-seasoned broth, served on toasted hoagie rolls with provolone and a rich au jus for dipping. The method delivers restaurant-quality results in a fraction of traditional braising time.

🌍American 🏷️French dip 🏷️Sandwich 🏷️Beef 🏷️Chuck roast Provolone

🏷️

🏷️Au jus

-0:00

applesauceandadhdonTikTok

Total

1h 45m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 tbsp olive oil
2.25 lb chuck roast
salt, to taste
black pepper, to taste
4 cloves garlic, crushed
1 packet onion soup mix
1 tbsp Worcestershire sauce
1 cup beef broth
4 hoagie rolls
8 slices provolone cheese
1 yellow onion, sliced and sautéedoptional

11 Ingredients

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Instructions

1
Set your pressure cooker to the sauté function and add olive oil.
2
Liberally season the chuck roast on all sides with salt and freshly ground black pepper.
3
Once the oil is hot, carefully place the seasoned roast in the pot and sear on all sides until browned.
4
Add the crushed and peeled garlic cloves on top of the seared roast.
5
In a separate measuring cup, combine the onion soup mix, Worcestershire sauce, and beef broth. Add more black pepper to taste.
6
Pour the broth mixture into the pressure cooker, which helps deglaze the bottom of the pot.
7
Secure the lid on the pressure cooker, ensure the valve is set to sealing, and pressure cook on high for 1 hour.
8
After the cooking time is complete, allow the pressure to naturally release.
9
Once the pressure has released, carefully open the lid. Remove the beef to a separate bowl and shred it with tongs or forks, discarding any large fatty pieces if desired.
10
While the beef is cooking or resting, toast your split hoagie rolls.
11
Assemble the sandwiches by piling the shredded beef onto the toasted rolls, followed by slices of provolone cheese and optional sautéed onions.
12
Serve the sandwiches immediately with a side of the cooking liquid (au jus) for dipping.

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Tips & Notes

Pro tips

Sear the chuck roast in the pressure cooker pot with olive oil before adding liquid to develop a flavorful crust that deepens the au jus.
Use natural pressure release for at least 10 minutes after cooking to keep the meat moist; quick release can dry it out.
Toast the hoagie rolls in a skillet or under the broiler just before assembling so they stay crisp and don't absorb too much au jus.
Skim fat from the au jus after cooking and taste before serving—add salt and pepper to balance the onion soup mix seasoning.

Substitutions

Chuck roast → Brisket flat or beef short ribs (adjust cooking time +15 minutes for denser cuts)
Provolone cheese → Swiss or cheddar (use equal quantity; Swiss is closer to the original flavor profile)
Beef broth → Beef stock or homemade beef bone broth (no sodium adjustment needed if unsalted)
Hoagie rolls → Ciabatta or sub rolls (avoid soft white bread, which falls apart with au jus)

Storage & make-ahead

Refrigerate shredded beef and au jus separately in airtight containers for up to 4 days, or freeze together for up to 3 months; reheat gently on the stovetop or microwave before serving.

Equipment

pressure cooker (Instant Pot or electric pressure cooker)

Common Questions

Can I make French Dip sandwiches without a pressure cooker?

Yes. Braise the chuck roast in a covered Dutch oven at 325°F for 3–3.5 hours until very tender, adding the same seasonings and broth.

What can I use instead of onion soup mix?

Combine 2 tbsp dried minced onion, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried thyme for a similar umami-forward base.

How do I store leftovers?

Refrigerate shredded beef and au jus separately in airtight containers for up to 4 days. Reheat gently in a skillet or microwave before assembling sandwiches.