This Instant Pot French Dip is stuffed with tender beef & melted provolone cheese in a fresh mini baguette, then dipped in delectable au jus.
How to make French dip sandwiches in the Instant Pot
- Season beef all over with salt & pepper, coating generously. Add the olive oil to the bottom of Instant Pot, then the roast. Add remaining ingredients except for baguettes, cheese, red onion, arugula, butter and flour.
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Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 40 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 40 minutes.
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Let the pressure naturally release (should take about 15 minutes). Open the lid when pressure gauge has dropped and the lid opens easily. Remove the roast and shred it.
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Meanwhile, add juices to a 4-cup pitcher and set aside. Turn Instant Pot to saute mode. Melt butter, then whisk in flour. Add the juices back to the pot, whisking constantly to prevent lumps, then bring to a boil. Simmer for 5 minutes or so until thickened.
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Serve shredded roast over mini baguettes, pouring a bit of au jus overtop then adding provolone cheese slices, sliced red onion and arugula.
- Serve French dip sandwiches with more au jus on the side to dip. Enjoy!
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Ingredients and substitutions
- Olive oil – feel free to use any neutral flavoured oil such as sunflower or canola oil instead
- Top sirloin tip roast – I suggest top sirloin tip roast but any like chuck roast and round top will work also
- Beef broth – beef broth will pair the best with the roast but you can also use chicken broth, veggie broth or bouillon cubes
- Onion soup mix – onion soup mix will be necessary for the recipe but if you do not have it on hand you can try making it from scratch
- Soy sauce – soy sauce is recommended, but coconut aminos, tamari or fish sauce will create a similar effect
- Worcestershire sauce – if you don’t have Worcestershire sauce, dissolve 1/4 tsp of granulated sugar, 1/4 tsp of lemon juice and your favourite hot sauce with 2 tsp of soy sauce
- Garlic – you can use jarred garlic in place of fresh, and in a pinch garlic powder will also work
- Fresh Thyme – in a pinch, dried thyme works also
- Mini baguettes – baguettes are the best option because of their crusty exterior, so if you cannot find mini baguettes then use a similar crusty bread like ciabatta buns
- Provolone cheese slices – you can replace provolone with Swiss cheese for a similar taste
- Red onion – you can use white onions or caramelized onions instead
- Arugula – I highly recommend arugula as a topping but you can replace it with baby spinach or leave it out if you’re in a pinch
For Au Jus
- Butter – I recommend using butter but if you are in a pinch then you can skip this
- Flour – this is a necessary ingredient to thicken the au jus
What is the French dip sauce called?
The French dip served with the sandwich is called Au Jus, which directly translated from French means “with juice”. This dip is made from the natural juices that are left in the pot after cooking the meat. The Au Jus is the perfect accompaniment to your prepared meat because it enriches the flavour while also bringing a juiciness back to your meat.
Sandwich topping ideas
Besides a decent amount of your Au Jus, there are so many toppings you can use to take your French dip sandwich to the next level! We recommend using red onions, arugula and provolone for this recipe but you can also use caramelized onions, Swiss cheese, or sautéed mushrooms!
What goes with a French dip sandwich?
When serving your French dip sandwich there are so many great pairing options to choose from. If you’re looking to add some greens and veggies to your meal, choose a classic wedge salad or a coleslaw. If you’re in the mood for a restaurant style meal, add a side of crispy, russet potato fries to your dish. Another classic option to serve with your French dip salad are some kettle cooked chips. Not only are they delicious but the crunch will add great texture!
Storing and reheating
If you’re planning on having these sandwiches for lunch the next day, here are some tips to store and reheat your sandwiches to perfection. To store overnight, build your sandwiches without toasting or adding any Au Jus and place into a container over night. When you’re ready to eat, wrap your sandwich in foil and heat in the oven for 7-10 minutes. You will want to store your Au Jus separately in a container and warm it up when you’re ready to eat. You can use the Au Jus to spread on to your sandwich or to dip into.
Freezing the beef
Place any leftover beef in an airtight freezer bag and place into the freezer. You will want to make sure there’s no excess air in the bag to avoid freezer burn. When you’re ready to serve the beef, thaw and reheat it on the stovetop, making sure to stir frequently or reheat it in the microwave.
More Instant Pot beef recipes
Meal prep tools for this recipe
- Grab some glass food containers if you plan on having this delicious sandwich as your lunch the next day.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen!
5-Day Instant Pot Challenge!
Learn how to use your Instant Pot to meal prep by subscribing to our newsletter!
Instant Pot French Dip
Ingredients
- 1 tbsp olive oil
- 2 lb top sirloin tip roast
- 1 cup beef broth
- 1 package onion soup mix
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 6 mini baguettes
- 6 provolone cheese slices
- 1 small red onion, thinly sliced
- 2 cups arugula
For the Au Jus
- 1 tbsp butter
- 2 tbsp flour
Instructions
- Season beef all over with salt & pepper, coating generously. Add the olive oil to the bottom of Instant Pot, then the roast. Add remaining ingredients except for baguettes, cheese, red onion, arugula, butter and flour.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 40 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 40 minutes.
- Let the pressure naturally release (should take about 15 minutes). Open the lid when pressure gauge has dropped and the lid opens easily. Remove the roast and shred it.
- Meanwhile, add juices to a 4-cup pitcher and set aside. Turn Instant Pot to saute mode. Melt butter, then whisk in flour. Add the juices back to the pot, whisking constantly to prevent lumps, then bring to a boil. Simmer for 5 minutes or so until thickened.
- Serve shredded roast over mini baguettes, pouring a bit of au jus overtop then adding provolone cheese slices, sliced red onion and arugula. Serve French dip sandwiches with more au jus on the side to dip. Enjoy!
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