French Dip Sandwiches

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

French Dip Sandwiches
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
• To simplify this recipe,substitute three 9-ounce boxes of frozen Steak-umm sliced steaks for the shaved beef. Break each Steak-umm sheet into three or four long strips. Cook these at MAX for 1 minute or at HIGH for 2 minutes with a QUICK RELEASE.
• For a more sweet-and-sour flavor, add up to 2 tablespoons steak sauce (such as A.1.) and 1 teaspoon granulated sugar
* Using a –­20°F CHEST FREEZER?
There is no difference in cooking times."]
cuisine icon Keywords
15-30 min, 4-6 people, a french baguette, beef or chicken broth, butter, contributed, cook 25 min, dinner, easy, frozen chopped onion, frozen shaved beef, garlic powder, ground black pepper, main course, max pressure cook, modern, onion powder, prep 5 min, pressure cook, stemmed thyme leaves, table salt

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
4-6 people
Ingredients
  • 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
Instructions
  • 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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