The Best French Dip Sandwiches Recipe Ever

Name: The Best French Dip Sandwiches Recipe Ever
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 cups low-sodium beef broth; 2 tablespoons low-sodium soy sauce (Gluten-Free: use coconut aminos or gluten-free Tamari); 1 tablespoon dried minced onion; 1 teaspoon garlic powder; ½ teaspoon salt, plus more to taste; ½ teaspoon ground black pepper, plus more to taste; ½ teaspoon dried oregano; ¼ teaspoon ground thyme; 1 bay leaf; Pinch of red pepper flakes; 1 (2–3 lb) boneless beef chuck roast, trimmed of excess fat; Salt and pepper, for seasoning; 6 French steak rolls or ciabatta rolls (Gluten-Free: use gluten-free buns or omit); 6 (or more) slices Provolone cheese (Dairy-Free: use a dairy-free alternative or omit)

fromfoodiecharm.com foodiecharm.com/the-best-french-dip-sandwiches-recipe-ever

Tender, fall-apart beef piled high with melty Provolone and dipped in savory au jus—these French Dip sandwiches are an easy, crowd-pleasing meal that can be made in the Instant Pot or slow cooker. Perfect for lunch, dinner, or a make-ahead freezer-friendly option!

40 min

cook 30 min

Ingredients

Instructions

1. Prepare the Sauce
In the Instant Pot, whisk together beef broth, soy sauce, dried minced onion, garlic powder, salt, black pepper, oregano, thyme, bay leaf, and red pepper flakes.
2. Prepare the Beef
Cut the chuck roast into 2 × 2-inch pieces. Pat dry and season lightly with salt and black pepper on all sides.
3. Cook in the Instant Pot
Place the beef in the Instant Pot with the prepared sauce. Lock the lid and cook on high pressure for 30 minutes. Allow natural pressure release for 10 minutes, then quickly release any remaining pressure.
4. Shred the Beef
Transfer the beef to a cutting board and shred with two forks. Return the shredded meat to the pot and stir to coat with the sauce.
5. Toast the Rolls (Optional)
Position the top oven rack 6 inches below the broiler and preheat. Line a baking sheet with foil, place rolls open side up, and broil 1–2 minutes until lightly toasted.
6. Assemble the Sandwiches
Drain excess liquid from the beef (reserve for dipping). Pile shredded beef onto each roll and top with Provolone slices. Broil 1–2 minutes if you want the cheese melted.
7. Serve
Serve sandwiches hot with the reserved au jus in small bowls for dipping.