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Home / Recipes / Pressure Cooker / Pressure Cooker Beef / Instant Pot French Dip Sandwich [Italian Drip]

Instant Pot French Dip Sandwich [Italian Drip]

August 6, 2016 By Jill Selkowitz / 35 Comments Updated June 13, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot French Dip sandwiches are juicy and very flavorful. Tender meat in a spiced gravy is as good, if not better than you will get at a restaurant.

Instant Pot French Dip

Instant Pot French Dip

We love sandwiches in this house and we love French Dip Sandwiches.

There is a very famous sandwich shop in Downtown, LA called Phillipe’s French Dip. I’ve been there many times over the years.

Legend has it that the owner, Phillipe Mathieu, who is French, was preparing a sliced beef sandwich for a policeman and accidently dropped the French roll into the roasting pan full of drippings from the meat

The officer loved the sandwich so much, he came back the next day and asked for another sandwich with the roll dipped into the pan juices. I decided to make Instant Pot French Dip Sandwiches.

Last time we visited the sandwich shop, we were not impressed with our meal, so, it gave me the idea to use an Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker and make my own recipe at home.

 

Cast of Ingredients for Instant Pot French Dip

Cast of Ingredients for Instant Pot French Dip

This is a very short cut recipe with few ingredients. In my cookbook, This Old Gal Pressure Cooker Cookbook, you will find a wonderful Instant Pot French Dip recipe.

The tougher cuts of meat work best in this recipe, such as,  Chuck Roast, Rump Roast, Shoulder Roast, Brisket, Top/Bottom round.

This is a great recipe for a Freezer Meal!

 

Trim Meat and Place in Pressure Cooker Pork Aus Jus

Trim Meat and Place in Pressure Cooker

Trim your meat really well and then drop it into your Instant Pot or Pressure Cooker.

Jump to Section

  • Do I Need to Brown Beef for Instant Pot French Dips?
  • Instant Pot French Dip

Do I Need to Brown Beef for Instant Pot French Dips?

  • No. This is one of the beauties of using an Instant Pot, Ninja Foodi or Pressure Cooker.
  • It is not necessary to brown roasts when cooking under pressure.
  • The Maillard reaction happens when meat is under pressure!
  • There will be no loss of flavor from not browning the meat first. In fact, you won’t be able to tell the difference if you brown or not, so, why waste the time?

This recipe is so flexible, you can use lamb, pork or any other tough meat that needs a longer cook time.

If your roast is large, cut it into quarters.

 

Add Seasoning

Add Seasoning

I used a couple packets of Good Seasonings Italian Salad Dressing & Recipe Mix.

If you use plain Italian Seasoning, you will need to add some salt, if there is no salt in the mix.

For other tastes and flavor, you can use this same method to make a bazillion different recipes, just by changing up the seasonings.

 

Add Beef Broth, Stock or Consommé

Add Beef Broth, Stock or Consommé

I keep a lot of Homemade Pressure Cooker Bone Broth (Stock) in my freezer, so that is what I used.

You can use any boxed or canned Beef Broth, Beef Stock or Beef Consommé.

Feel free to add any other type of stock to change up the flavors of your Instant Pot French Dip.

 

Pepperoncinis are ready for the wet sauna!

Pepperoncinis are ready for the wet sauna!

We always have jars of Pepperoncinis in the house, as my husband loves to put them on sandwiches.

Toss at least 16 of them into your Instant Pot or Pressure Cooker cooking pot.

Add half the bottle of juice from the jar of Pepperoncinis  in as well. Mix the Dry Seasonings into the liquid.

Mezzetta Italian Mix Giardiniera can be used in addition to the Pepperoncinis  or in combination.

Both give similar results.

 

Yummy!

Yummy!

This looks so delicious.

If you let the pot sit for a while, you will be able to scoop out some of the liquid fat.

 

Shred Meat Well

Shred Meat Well

Remove the chunk of meat from the Pressure Cooker cooking pot and use two forks or Meat Shredder Claws (that I own, but forgot to use) to shred it up really well.

Allow the Juice to cool in the refrigerator, so that the fat will rise to the surface.

And skim it off.

Or use a Fat Separator to remove all the fat and grease right away.

 

Shredded Beef - or Pork, or Lamb

Shredded Beef – or Pork, or Lamb

Shred the meat really well, don’t miss any, as you don’t want chunks in your Instant Pot French Dip sandwich.

 

Add the meat back into the Pressure Cooker

Add the meat back into the Pressure Cooker

Place the meat back into the pot of juice and you are ready to serve.

If you refrigerated your Italian French Dip overnight, after shredding, just place the meat back into the Instant Pot, Ninja Foodi or Pressure Cooker and heat for five minutes.

 

Toast and Butter Deli Rolls

Toast and Butter Deli Rolls

Good deli rolls are very important. French Bread, Sour Dough bread all work well too! If you want a really nice way of toasting in your Air Fryer, check out this silly recipe Air Fryer Perfectly Toasted Toast, which makes the best toast and bagels. If you don’t have an Air Fryer, a toaster or oven will also work.

Rub fresh garlic on the buns, or sprinkle some garlic powder and then spread with butter or Ghee.

You can use butter, if you like. I love to use Homemade Ghee as much as possible, as it tastes great and holds up under high temperatures.

Toast buns, face side up until slightly golden.

 

Place meat and Pepperoncinis on bread

Place meat and Pepperoncinis on bread

Add your meat and Pepperoncinis on top of the bottom roll. Cheryl, from one of my cooking groups, loves Spicy Pickles on her sandwich!

If you like, you can dip your bread into the juice first and close it right up. That would be a proper “French Dip.”

 

Add Cheese and Melt

Add Cheese and Melt

If you like cheese, add any melting cheese on top of your sandwich. Mozzarella, Monterey Jack, Pepper Jack, Muenster, Munchie, Oaxana, etc.

Place the bottom of the sandwich back in your Air Fryer or Toaster Oven and let it melt for about 20 seconds. My husband loves cheese, so he got a good amount.

I don’t like cheese on my meat sandwiches, so I went without.

 

Instant Pot French Dip

Instant Pot French Dip

Using a Fine stainless steel mesh strainer, pour some of the juice into a Bellemain Porcelain Ramekins and serve one to each person.

Enjoy your Instant Pot French Dip sandwich with Salad Bar Green Pea Salad, Pressure Cooker Summer Picnic Potato Salad, or KFC Coleslaw.

More Instant Pot Beef Recipes to Make:

  • Instant Pot Philly Cheesesteak Sloppy Joes
  • Instant Pot Beef Stroganoff (Pressure Cooker)
  • Instant Pot Beef and Macaroni {Bolognese}

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • Ultrean 8.5 Quart Air Fryer
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Porcelain & Bamboo Salt Box with Spoon
  • My FANTASTIC Teak Cutting & Charcuterie Board
  • 3.5 Quart Stainless Steel Mixing Bowl
  • Reditainer Extreme Freezer Containers
  • Freezer Labels
  • Bellemain Porcelain Ramekins
  • Pepperoncinis
  • Good Seasonings Italian Salad Dressing & Recipe Mix
  • Homemade Pressure Cooker Bone Broth (Stock)
  • Pepperoncinis
  • Homemade Ghee – for the French Bread
  • Meat Shredder Claws
  • Fat Separator

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot French Dip

Instant Pot French Dip

4.93 from 13 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 55 minutes minutes
Pressure Release: 10 minutes minutes
Total Time: 1 hour hour
Servings: 8 sandwiches
Calories: 223kcal
Author: Jill Selkowitz

Ingredients

  • 2-4 Pounds Beef Chuck Roast (cut into quarters)
  • 2 packets Zesty Italian Dressing Mix
  • 15 oz Beef Consommé (or broth)
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 1/4 cup Fresh Water
  • 16-20 oz Pepperoncini Peppers (divided)

For the Sandwiches

  • Garlic Powder (or fresh)
  • French Bread Buttered/Toasted (or any Hoagie Sandwich Roll)
  • Pepperoncini Peppers for topping
  • Melting Cheese
US Customary - Metric

Instructions

  • Trim your roast and cut into 4 pieces.  Place Roast, Consommé, Worcestershire Sauce, Seasoning packets, Soy Sauce, Water, 1/2 jar Pepperocini Juice and Pepperoncini Peppers to Pressure Cooker cooking pot.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 55 minutes.  When Beep sounds, allow a Full Natural Pressure Release.
  • Remove beef from pot and shred well.  Skim fat off juice and return beef to cooking pot.

To Serve

  • Butter both sides of Deli Rolls and sprinkle garlic on both sides.  Place in Air Fryer or under the boiler and toast until slightly golden.  Place meat on top of bottom half of Deli Roll and top with cheese, if desired.  Melt cheese in Air Fryer or under broiler.
  • Place a couple of Pepperoncini Peppers on top of meat.  Place top bun and cut sandwich on the diagonal.  Serve with a Ramekin full of juice, for dipping.

Notes

Mezzetta Italian Mix Giardiniera and the juice works really well in this recipe.

Nutrition

Nutrition Facts
Instant Pot French Dip
Amount Per Serving
Calories 223 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 78mg26%
Sodium 614mg27%
Potassium 550mg16%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 210IU4%
Vitamin C 46.9mg57%
Calcium 30mg3%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot French Dip!

Instant Pot French Dip Sandwich [Italian Drip]

Instant Pot French Dip Sandwich [Italian Drip]

12.5K shares
  • 5.7K
  • 2

August 6, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. sandi says

    April 20, 2021 at 12:24 pm

    Can this be frozen and reheated in micro?

    Reply
    • Jill Selkowitz says

      April 22, 2021 at 1:59 pm

      Yes, it can. Jill

      Reply
  2. Dee says

    October 22, 2020 at 11:21 am

    5 stars
    My favorite IP recipe, and I have dozens. This is scrumptious!

    Reply
    • Jill Selkowitz says

      October 22, 2020 at 2:54 pm

      Thanks, Dee! Jill

      Reply
  3. Lynn says

    February 17, 2020 at 2:38 pm

    5 stars
    Hi! I have been making this recipe for years – it has become a family favorite. Thank you! I just re-printed and noticed you changed out the 1 tsp of sea salt for soy sauce and Worcestershire sauce. How does this change the flavor? What made you try out this combo instead of the salt?

    Reply
    • Jill Selkowitz says

      February 17, 2020 at 6:19 pm

      Hi Lynn. In my opinion, it tastes even better, but do it how you like. Jill

      Reply
  4. Liberty says

    January 6, 2020 at 1:24 pm

    4 stars
    I’ve made this and its delicious! My biggest complaint about most recipe sites is the Bla bla bla. I don’t care who likes the recipe, where you saw the recipe etc. I can read. I just want the recipe. If nothing else please put the recipe at the beginning for those of us that don’t want the bla bla bla.

    Reply
    • Jill Selkowitz says

      January 6, 2020 at 5:19 pm

      Back atcha. I don’t care who complains about the posts or who is ungrateful for free recipes. If you don’t want the narrative, feel free to buy the cookbook or we can put you on paid monthly subscription without any ads.

      Reply
  5. Liv says

    January 18, 2019 at 12:56 pm

    5 stars
    This was delicious and very easy. Family loved it, served on brioche buns and it was a nice a light combination.

    Reply
    • Jill says

      January 18, 2019 at 12:58 pm

      Thank you, Liv. Jill

      Reply
  6. Kathleen Truluck says

    May 20, 2018 at 6:53 pm

    5 stars
    Just made this for the family and it was fantastic. Wouldn’t change a thing!!

    Reply
  7. Joe says

    April 15, 2018 at 2:48 pm

    5 stars
    Novice here. After the cooking time, do you shut off the instapot or allow it to switch o we to warm as it NPR? Really looking forward to making this!! Thank you!

    Reply
  8. Jessica says

    February 19, 2018 at 2:24 pm

    5 stars
    This was perfect, I added a 12 oz jar of banana pepper rings with the liquid instead of whole peperoncini because that’s what I had on hand most of the pepper rings disintegrated and it turned out so delicious. Thank you for the wonderful easy recipe.

    Reply
  9. Laurian says

    February 15, 2018 at 11:43 am

    5 stars
    My husband and I both agreed- super flavorful and super easy! A great recipe!!!!

    Reply
  10. Kristy Estes says

    January 31, 2018 at 8:25 pm

    How can I cut this recipe in half? Do I cut it all ingredients in half including the liquid and cook for half the time?

    Reply
  11. Mike says

    January 28, 2018 at 8:51 am

    5 stars
    As a new Instant Pot user I have appreciated your website. Very good recipes and good advice. Thanks!

    Reply
  12. Janda says

    January 26, 2018 at 9:08 am

    5 stars
    I made this for dinner last night, and it was AMAZING! I did use a combo of the pepperoncinis and giardiniera. It was the best Italian beef I’ve ever made. One thing, though, is that it took 42 minutes for NPR, and I actually ended up just releasing the rest (there wasn’t much) myself, because I was tired of waiting. Usually, when I cook in my IP, it takes about 20 minutes for NPR. I had 4.5lbs of beef in there, so could that have made the difference? I think I usually have 2-3lbs of meat for other recipes. Thank you for a great recipe — I’ll keep making it, even if the NPR does take forever! 😉

    Reply
  13. Laurie Ridgely says

    August 23, 2017 at 10:01 am

    Just wondering what times you would use if you used a thinly sliced beef? I have 2.25lbs of Carne Picada I’d like to make French dip– tia!

    Reply
  14. Judy says

    July 31, 2017 at 11:21 am

    Can’t wait to try this for dinner tomorrow

    Reply
  15. Leesa says

    July 25, 2017 at 2:10 pm

    Why whole pepperoncini’s? Wouldn’t it be better/easier to use ones without the stems?

    Reply
  16. Becky says

    July 24, 2017 at 10:21 am

    5 stars
    What if my roast is frozen?

    Reply
  17. Rich McGuire says

    July 15, 2017 at 9:47 pm

    I just purchased an 8 quart Instant Pot. This will be the first thing I make in it tomorrow (already bought all of the ingredients). Does it matter what size the Instant Pot is? I noticed your equipment list shows a 6 quart model. Any suggestions would be helpful and greatly appreciated.

    Reply
  18. Mary says

    May 8, 2017 at 11:32 am

    I bought the Trader Joe’s thin sliced beef sirloin. 1.5 lbs. could I use this? How would I adjust?

    Ps- I LOVE your recipes!!! Thank you so much. I use them everyday.

    Reply
    • Jill says

      June 1, 2017 at 1:30 am

      Hi Mary~

      For thin sliced sirloin, you would only need to cook for 5 minutes at the most. A chuck roast or other tough cut of meat would taste better. Jill

      Reply
  19. Ape says

    April 10, 2017 at 6:15 pm

    Amazing!!! Love this recipe! Thx for all your work, love your recipes!!!

    Reply
  20. Cynthia says

    December 4, 2016 at 12:47 pm

    5 stars
    We LOVED this. I followed the recipe exactly and will do so again next time, but may make my own seasoning blend (I don’t like to use the prepackaged stuff). Can’t stop raving about it.

    Reply
    • Cynthia says

      December 4, 2016 at 12:48 pm

      Also re: spiciness level – my two year old loved it but couldn’t dip in the juice, just had the sandwich. (He can handle a little spice but – he’s two, so… not much.)

      Reply
  21. Ann Sherer says

    December 2, 2016 at 7:37 am

    How long does it cook in the pressure cooker? Recipe doesn’t say a time.

    Reply
    • Ann says

      December 2, 2016 at 7:38 am

      never mind- I see it now!

      Reply
  22. Donna Hawks says

    November 30, 2016 at 7:01 am

    Your recipes sound great. I just received my new 8gt. Elite pressure cooker and need recipes.

    Reply
  23. Delma Pearce says

    November 30, 2016 at 2:36 am

    5 stars
    Wonderful recipes.

    Reply
  24. Muriel says

    November 15, 2016 at 9:06 pm

    Do the Pepperoncini’s make it spicy hot?

    Reply
    • Jill says

      November 16, 2016 at 5:05 pm

      Muriel, not spicy hot, flavorful.

      Jill

      Reply
  25. Sheri says

    October 8, 2016 at 1:40 pm

    I don’t see a button to print this recipe out…I’ve probably overlooked it. Can you double check? I’ll rate it after I have made it.

    Thanks!

    Reply
  26. Kate says

    September 6, 2016 at 4:50 am

    Would this work with a sirloin tip roast?

    Reply

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