French Dip Sandwich


  • 1 large onion
  • 4 cloves garlic
  • 2 lb (1 kg beef) sirloin or rib eye
  • coarse salt
  • pepper
  • olive oil
  • 2 cups (400 ml) beef broth
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 pinch dried thyme or rosemary
  • Baguette bread or similar
  • 4 slices mantecoso cheese
  • Cut the onion into wedges and peel the garlic. Generously season the piece of meat on both sides with coarse salt and pepper.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute, wait a couple of minutes so it heats up, then add a splash of olive oil and sear the meat on all sides (approx. 1 minute on each side). Remove and set aside.
  • Turn off the Instant Pot® and add 1 cup beef broth. With a wooden spoon, carefully scrape the drippings from the bottom and add the onion segments and 3 garlic cloves. Then add the seared meat and 1 more cup beef broth, soy, Worcestershire sauce and thyme.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 45 Minutes.
  • Once the cooking time is up, let the pressure release naturally At Least10 minutes (although 15-20 minutes is best) before manually releasing pressure.
  • Open the lid and remove the meat, then shred using two forks. Meanwhile, press Saute for 15 Minutes (with the Instant Pot® open) to reduce the cooking broth.
  • Open the bread, butter on both sides and heat in the preheated oven for 5 minutes at 355°F (180°C). Remove from the oven; rub a clove of garlic on both sides, place a layer of shredded meat and top with a slice of mantecoso cheese and put back in the oven for 5 minutes or until the cheese melts.
  • Pour some broth into a bowl and serve with the sandwich. Dip your sandwich in the broth. It will be unbelievably tasty!
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