Pressure Cooker French Dip Sandwiches
- 3 pounds boneless beef chuck roast or bottom round roast
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 4 garlic cloves, sliced
- ½ cup dry red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 16 slices provolone cheese
- 8 crusty sandwich rolls (or homemade bread), split
For best results, we recommend using:
- Season beef generously with salt and pepper.
- Heat oil in pressure cooker set to Sauté on Normal.
- Cook beef in hot oil until browned, 2 to 3 minutes per side; transfer to a plate.
- Stir onions into the hot oil and cook until softened, about 5 minutes; add garlic and cook until fragrant, about 1 minute.
- Pour red wine into the cooker to deglaze, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface; add beef broth and return the beef and any juices to the pressure cooker. Sprinkle thyme over the meat.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 50 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Preheat oven to 350°F (175°C).
- Remove beef to a cutting board to slice. Separate and reserve liquid and solids remaining in the slow cooker.
- Arrange sliced beef into rolls and top with onions from the cooker. Top each sandwich with 2 slices provolone cheese.
- Cook in preheated oven until cheese is melted, 2 to 3 minutes. Serve with the au jus for dipping.
Sweet onions lack the sulfuric punch of regular onions. Look for varieties such as Maui Sweets, Vidalia Sweets, Texas Sweet, and Walla Walla Sweets. Best part is, they won't make you cry when you cut them!
For more pressure cooker roast recipes, you might enjoy:
What others are saying
Tammy Bricker says:
Outstanding. Very flavorful sandwiches. Had lots of leftovers, heated my leftovers with Little bit of heavy cream to make it more of a stroganoff dish, put it atop some noodles made of a quinoa/rice blend. Absolutely delicious
Rob Bishop says:
Amazing! Everyone loved it. Made it exactly how the recipe said to. The dipping juice was so good it could be a soup! For the wine I used a cheap $3 Cabernet Sauvignon and it was perfect!
Tammy Daugherty says:
Made this the other night and was flavorful and the au jus was fabulous. Had left overs that is just as flavorful and delightful each time I have tasted this. I am looking forward to each of my recipes that I am going to try.
Laura T says:
Used the bottom round roast. Seasoned with more than just salt and pepper. Did the rest of the recipe as directed. Turned out Great! Timing seemed perfect. The sauce was delicious and the left over beef when cold has a great texture (not as chewy when roasted in the oven) and more roast beef taste. Any good artisan bread will do, just toast it. We did ours open faced. It's a keeper!
Olivia Heath says:
I really enjoyed this recipe! Make sure to season the meat with salt and pepper. I would also use more thyme, for my own personal taste.
Melissa P says:
Used a homemade broth and vidalia onions. This was really good. Favorite recipe, reminds me of the French onion soup my mom always makes.
George Delamea says:
I left the onion out. I do not really love onion in sandwiches. Even though they are cooked, I just wasn't confident it would work for my palate. Without the onion, though, this is a delicious French dip. You have to have the right bread, but otherwise, this is a foolproof recipe. Went super-decadent and made fries, too.
Kelly Minasi says:
I thought the same. I am a nurse in SC. I love the machine, think some of recipes need a little adjusting here and there. This recipe was incredible. The only thing I changed was I omitted the ready cooked onions and just did another batch because I love sautéed onions. This was by far the very best French dip ever. We are a family of foodies and everyone wanted it the next night as well. I ordered a second pot for my 21 year old son in college, he swims and he and the guys in his apartment on the team love it!
Greg Jones says:
I really loved these french dip sandwiches. The meat was so easy to prepare in the pressure cooker, I think it took us around 30 or 40 minutes to make everything. We will definitely make these again.
Katie Hason says:
This is definitely one of the better french dip recipes I've tried! The beef is so tender, and the au jus is hearty and flavorful. I used one slice of provolone and one slice of Swiss cheese, and French bread for the sandwich. This recipe is perfect for the cold weather days ahead. Can't wait to try again soon!