French Dip Sandwiches


  • 3 cups beef or chicken broth
  • 1/2 cup frozen chopped onion
  • 1 tbsp stemmed thyme leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 2 lbs frozen shaved beef
  • butter
  • A French baguette
  • Stir the broth, onion, thyme, onion powder, garlic powder, salt, and pepper in an Instant Pot. Set the frozen block of meat in theliquid and lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Meat/Stew, Pressure cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large, metal spoon and a meat fork to break the meat into chips and strips.
  • Lightly butter the inside of the baguette slices. Use tongs to transfer the strips of meat to the buns to make sandwiches. Pour the (hot!) liquid from the cooker into a serving bowl or small soup bowls. Use this broth as a dip for the sandwiches.
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