The First Bite That Changed Everything
The smell of garlic butter and slow-cooked beef filled my kitchen. My first bite of Instant Pot French Dip made me weak in the knees. The tender meat, the melty cheese, the crusty roll—pure magic. Ever wondered how you could turn a simple sandwich into something unforgettable? Now I make it for game nights, lazy Sundays, even fancy-ish dinners. It’s my go-to crowd-pleaser. Share your favorite comfort-food memory below—does this dish remind you of something special?My Messy First Attempt
I once forgot to deglaze the pot properly. Burnt bits floated in the au jus like sad little confetti. The sandwiches still tasted great, but the sauce looked… questionable. Home cooking isn’t about perfection—it’s about flavor and heart. My family ate every bite anyway. Now I laugh when things go sideways. What’s your funniest kitchen fail?Why This Sandwich Works
– The beer tenderizes the beef while adding a subtle malty depth. – Garlic butter on toasted rolls? Yes, always. Which flavor combo surprises you most—beer and beef or garlic and cheese? Try both and decide. The textures—crispy, gooey, juicy—are what dreams are made of.A Dip Through History
French Dip sandwiches started in 1900s Los Angeles. A chef supposedly dropped a roll into meat juices and served it anyway. *Did you know the name has nothing to do with France?* It’s all about the dipping. This dish proves mistakes can become legends. What’s your favorite food origin story?
| Ingredient | Amount | Note |
|---|---|---|
| Chuck roast or bottom round beef roast | 3-4 pounds | |
| Salt | ½ teaspoon | |
| Pepper | ¼ teaspoon | |
| Onion powder | ½ teaspoon | |
| Olive oil | 1 Tablespoon | |
| Dry au jus mix | 1.25 ounce pkg | |
| Beer | 12 ounces (1 can) | |
| Butter | 3 Tablespoons | melted |
| Garlic powder | ¼ teaspoon | |
| Provolone cheese | 12 slices | |
| Large rolls | 8 | |
| Freshly chopped parsley | 1 Tablespoon | optional |
Easy Instant Pot French Dip
Step 1 Let the roast sit out for 15 minutes. This helps it sear evenly. Pat it dry with paper towels. Moisture stops browning. (Hard-learned tip: Use tongs to sear—forks poke holes and dry out the meat.)
Step 2 Sear the roast on all sides in the Instant Pot. Don’t rush this step. A good crust adds flavor. Remove the roast and set it aside.
Step 3 Deglaze the pot with beer. Scrape up all the browned bits. Those bits are flavor gold. Add the roast back and sprinkle with au jus mix.
Step 4 Cook on Meat/Stew for 100 minutes. Let pressure release naturally for 25 minutes. Shred the meat—it should fall apart easily. Strain the juices for dipping.
Step 5 Broil the rolls with garlic butter. Pile on the meat and cheese. Melt the cheese under the broiler. Garnish with parsley if you like. What’s your go-to beer for cooking? Share below!
Cook Time: 1 hr 40 minutes Total Time: 2 hrs 20 minutes Yield: 8 servings Category: Dinner, Sandwiches
3 Fun Twists on French Dip
Spicy Kick Add sliced jalapeños to the meat. Use pepper jack cheese instead of provolone. Serve with horseradish mayo.
Mushroom Lover’s Sauté mushrooms in the pot before searing the roast. Swap beef broth for beer. Top with Swiss cheese.
BBQ Style Mix 1/4 cup BBQ sauce into the au jus. Use cheddar cheese. Add crispy onions on top. Which twist would you try first? Vote in the comments!
Serving Up the Perfect Bite
Pair these sandwiches with crispy fries or a simple salad. Pickles add a nice tang. For drinks, try an IPA or sparkling lemonade. Which would you choose tonight—beer or lemonade?
Storing and Reheating Your French Dip
Keep leftover meat and jus separate in airtight containers. They’ll last 3–4 days in the fridge or 3 months frozen. Reheat meat in a skillet with a splash of broth to keep it juicy. Warm jus in a pot over low heat. *Fun fact: Freezing jus in ice cubes makes portioning easy!* Batch-cook tip: Double the recipe and freeze half for busy nights. Why this matters: Proper storage keeps flavors fresh and saves time. Ever tried freezing sandwiches? Share your tricks below!Quick Fixes for Common Hiccups
Issue 1: Meat’s too tough? Cook it 10–15 minutes longer under pressure. Issue 2: Jus too thin? Simmer it uncovered to thicken. Issue 3: Rolls soggy? Toast them extra crispy before adding toppings. Why this matters: Small tweaks make big differences in taste and texture. My neighbor swears by adding a splash of Worcestershire to the jus—game changer! What’s your go-to fix for tough meat?Your French Dip Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free rolls and swap the beer for broth.
Q: How far ahead can I prep this?
A: Cook the meat 2 days early; store it shredded in the fridge.
Q: What’s a good beer swap?
A: Try beef broth or cola for a sweeter twist.
Q: Can I halve the recipe?
A: Absolutely. Use a 2-pound roast and adjust cooking time to 70 minutes.
Q: Any cheese alternatives?
A: Swiss or mozzarella work well. Pick your favorite melter!
Let’s See Your Creations!
Nothing makes me happier than seeing your kitchen wins. Did you add a special twist? Snap a pic and tag me!Share your French Dip photos with @AmeliaHartwell on Pinterest. Happy cooking! —Amelia Hartwell.
