Photo by Hotel du Vin & Bistro licensed under CC BY-ND 2.0
Perfect for a fuss-free lunch or dinner, these easy beef dip sandwiches are a fun and simple take on the classic French dip sandwich. Using a pressure cooker, you can have these one-pot sandwiches ready in about an hour, from start to finish.
Pick your favorite beef roast (our Chateaubriand Tenderloin Roast would be an excellent choice!), sear it in the pressure cooker, and then continue cooking in the pot, along with juices, to lock in flavor and tenderness. Use the au jus as a dip for loads of extra flavor.
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Easy Pressure Cooker Beef Dip Sandwiches
Ingredients
- 2 lbs boneless beef roast
- 1 tbsp EVOO Extra Virgin Olive Oil
- 2 tsp Salt
- 2 tsp Black Pepper
- 1 package au jus mix
- 1 package onion soup mix
- 2 cups water
- 1 1/2 cups shredded provolone cheese
- 6 hoagie rolls
- 2 tbsp melted butter
Ingredients
- 2 lbs boneless beef roast
- 1 tbsp EVOO Extra Virgin Olive Oil
- 2 tsp Salt
- 2 tsp Black Pepper
- 1 package au jus mix
- 1 package onion soup mix
- 2 cups water
- 1 1/2 cups shredded provolone cheese
- 6 hoagie rolls
- 2 tbsp melted butter
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Instructions
Sprinkle salt and peppercorns onto the outside of the roast and use your hands to rub them in.
Add the onion and olive oil to the bottom of the pressure cooker. Place the roast on top and use your pressure cooker’s Sear setting to sear the roast for about 20 minutes (this step is optional, but searing gives the beef a nice outer crust and keeps the inside very tender).
Add water, au jus mix, and onion soup mix to the pressure cooker. Cook on the Meat setting for 30 minutes, then release the steam and allow the meat to sit inside the cooker for another 10 minutes. The inside of the roast should reach about 125 degrees.
As the meat sits, preheat the oven to 400.
Remove the roast from the pressure cooker and place on a cutting board. Allow to rest for 5 minutes before using a meat fork to shred the roast.
Strain liquid from the pressure cooker and serve in bowls for dipping.
Prepare each sandwich by splitting open a hoagie roll, placing beef inside, and topping with shredded provolone cheese.
Brush tops of hoagie rolls with butter and bake the rolls for 3 - 5 minutes until lightly toasted and cheese is melted.
Recipe Notes
For cheesier sandwiches, you can swap the shredded provolone for slices, using 2 to 3 slices per sandwich. You might need to bake the sandwiches for a couple of extra minutes to melt the cheese. You can also save the cooked onions from the pressure cooker to top your sandwich with. If you’d rather use a bone-in beef roast, be sure to add about 10 extra minutes to the pressure cooker’s time. This recipe is also adaptable for a slow cooker if you have more time to spare. Your roast will need to be cooked on low for at least 6 hours until it begins to pull apart on its own. For more beef recipes to add to your weekly menu, head on over to Steak University! Don’t forget to sign up for our Steakalicious Rewards, too, which rewards loyal customers like you with points to redeem for gift certificates or money off your orders with Chicago Steak Company.
