Instant Pot French Onion Dip Sandwich

Tasty Instant Pot French Onion Dip is a savory meat lovers dream. Fresh warm bread filled with juicy meet and onions dipped in onion laced beef broth. Very few things are more comforting than a plate covered with a large delicious dripping with flavor French Onion style sandwich. Best served warm, this is an easy meal that is finger licking good. If you love a good fresh sandwich I suggest giving this recipe a try.

Check out the video and read through the instructions to see how hunger rousing the presentation of this deliciously dripping meat filled onion covered sandwich is. Versatile and gorgeous this French Diped delight can be enjoyed anytime of the day or week. No need to cheapen the meal by using cuts from the deli, grab a hunch of chuck roast, throw it in the pressure cooker and viola you have a hearty meal that normally generates plenty of left overs. Make your next food adventure a foodlicious experience with this classic comfort food made every more convenient using the IP.

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Caramelize onions with loaded meat in a sandwich that is dipped in beef broth that is extremely delicious.

Ingredients

Season with salt and pepper.

Sear both sides.

Place the sliced (1) onion into the cooker; mix. Cook for 5-8 minutes or until mostly caramelized.

Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the cooker.

Add beef broth, worcestershire, soy sauce, thyme and bay leaves.

Pressure cook on high for 55 minutes and natural release. Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release.

Shred the meat.

Season with salt & pepper to taste for your dip.

In the last 30 minutes before removing the roast from the cooker, caramelize the onion on a stove top.

Caramelized onions.

Slice the bread in half, vertically. Spread melted butter on the inside of the bread. Bake in the oven.

Place the shredded meat on top of the bread.

Add caramelize onions.

French Onion Sandwich Dipped in the broth.

Serve immediately and enjoy!

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Instant Pot French Onion Dip Sandwich

5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 15 mins
Natural Release 1 hr
Total Time 2 hrs 25 mins
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot or Slow Cooker (see notes below)

Ingredients
  

  • 3 lb chuck roast
  • 1 onion sliced
  • 5 garlic cloves minced
  • 3 bay leaves
  • 4 cups low- sodium beef broth
  • ¼ cup dry sherry
  • 3 tbsp olive oil
  • 1 tbsp worcestershire
  • 1 tbsp soy sauce
  • 1 tsp thyme
  • salt & pepper to taste

Caramelize Onions

  • 4 large onions sliced
  • ½ cup dry sherry
  • 4 tbsp butter
  • 2 tbsp olive oil

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 3 tbsp filtered water

2 French Bread or 6 Hoagie Rolls

  • melted butter

Instructions
 

Pressure Cook

  • Season both sides of the chuck roast with salt & pepper.
  • Set cooker to saute-high. 
  • Add oil. Wait for 30 seconds.
  • Place the roast inside the cooker and sear both sides for about ~4-5 minutes per side. Remove the roast and place it on a plate/bowl.
  • Place the sliced (1) onion into the cooker; mix. Cook for 5-8 minutes or until mostly caramelized.
  • Add minced garlic and cook for 30-60 seconds or until fragrant.
  • Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the cooker.
  • Place the roast back into the cooker.
  • Add beef broth, worcestershire, soy sauce, thyme and bay leaves.
  • Place the lid on. Pressure cook on high for 55 minutes and natural release (approx. 55-60 minutes). Remove the lid. Press the cancel button. Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release.
  • Remove the roast and place in a medium-large sized bowl, discard the bay leaves. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat.
  • Set cooker back to saute-high. 
  • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
  • Add corstarch mixture to IP. Simmer for 7-10 minutes or until desired consistency.
  • Season with salt & pepper to taste.

Caramelize Onions

  • In the last 30 minutes before removing the roast from the cooker, caramelize the onions on a stove top.
  • Heat a medium sized pot (non-stick or stainless steel) to medium-high. Add butter and oil; wait until butter is about half melted.
  • Add (4) sliced onions and saute. Mix and turn down the heat to medium. Saute for 20 minutes or until the onions have caramelized. (see video for reference)
  • Pour dry sherry into the pot. Use a wooden spoon and deglaze the bits and pieces from the bottom.
  • Remove pot from heat and set aside.

Toast Bread

  • Preheat the oven to 300°F (148°C).
  • Slice the bread in half (vertically). Spread melted butter on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

Prepare Sandwich

  • Place some of the dip in a small serving bowl.
  • Place the shredded meat on top of the bread (bottom half).
  • Top with caramelize onions. Put the top half of bread on the sandwich.

Serve immediately and enjoy!

    Notes

    Slow Cooker Method 
    1. Season the meat.
    2. Heat a skillet or pan to medium-high.
    3. Place the roast inside the skillet/pan and sear both sides for about ~4-5 minutes per side. Remove the roast and place it in the slow cooker.
    4. Place the sliced (1) onion into the skillet/pan; mix. Cook for 5-8 minutes or until mostly caramelized.
    5. Add minced garlic and cook for 30-60 seconds or until fragrant.
    6. Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the skillet/pan. Transfer everything to the slow cooker.
    7. Add beef broth, worcestershire, soy sauce, thyme and bay leaves.
    8. Cook on low for 8-10 hours or high for 5 hours.
    9. Remove the roast and place in a medium-large sized bowl, discard the bay leaves. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
    10. Set the slow cooker to high. 
    11. In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
    12. Add cornstarch mixture to the cooker and simmer for 10-15 minutes or until desired consistency.
    13. Season with salt & pepper to taste.
    Keyword best french onion dip sandwich recipe, easy french onion dip sandwich recipe, instant pot french onion dip sandwich, pressure cooker french onion dip sandwich
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Instant Pot Recipes

    Instant Pot Philly Cheesesteak

    Want a fantastic classic comforting sandwich in a jiffy? Then I suggest you check out what we have for you today!

    Homemade Philly Cheesesteak is soulfully delicious and capable of satisfying even the largest of appetites. Follow the instructions below to attain meat so tender it will melt in your mouth along with the cheese covered sautéed bell peppers and onions. The smell of fresh cooked steak, onions, pepper and melted cheese marinates mid aid with the light aromas of fresh toasted bread inviting you and your family to the dinner table. The bread has a slight crackle as you take hold of the sandwich while looking for the perfect place to take your first rewarding bite. The exterior of the bread crunches as crumbs fall to your plate and you begin to taste the moist savory steak. Your mouth continues to water from the anticipation of heavenly flavored sensations that are generated from the melted cheese and juicy vegetables of this comfort food lovers dream come true.

    Be daring in your food adventures and eat like it is your last meal. Share this sandwich with those in your life and fill their hearts and stomach with an experience worthy of remembrance. Watch the video and accept the invitation from the visual appeal of a well prepared foodlicious meal. Best wishes to all!

    Comfort and tasty sandwich.

    Ingredients

    Sliced the onions about 1/4 ” thick.

    Sliced bell peppers.

    Thinly sliced sirloin steak.

    Sauté the onions and bell pepper in the pressure cooker / instant pot.

    Add sliced steak and seasonings.

    Pressure cook on high for 6 minutes and natural release for 10 minutes.

    Place the cooked meat, onion and bell pepper on a hoagie bun.

    Place provolone cheese on top.

    Broil on high for 3-5 minutes or until the cheese has melted and a little bubbly/brown.

    Serve immediately and enjoy!

    Instant Pot Philly Cheesesteak

    5 from 1 vote
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course, Sandwich
    Cuisine American
    Servings 5
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 1 lb steak sirlion or ribeye
    • 2 tbsp olive oil
    • 1 tsp Italian seasoning
    • salt & pepper to taste
    • 1 green bell pepper sliced
    • 1 onion sliced
    • 10-12 sliced provolone cheese
    • 2 extra large hoagie rolls or 4-5 regular rolls

    Instructions
     

    • Clean and pat the steak dry. Cut and discard the fat. Then, thinly slice the steak.
    • Set cooker to saute-high. Add oil imediately let heat for approx. 1 minute. 
    • Add sliced bell pepper and onions. Saute for 1 minute or until the onion is translucent.
    • Add sliced beef, and Italian seasoning seasoning. Add salt and pepper to taste. Press cancel.
    • Place the lid on. Pressure cook on high for 6 minutes and natural release for 10 minutes. Follow the manufacture for a quick release. Remove the lid.
    • Place the cooked meat, onion and bell pepper on a hoagie bun(s). Place 2-3 sliced provolone cheese (or tear them into pieces) on each hoagie bun(s).
    • Transfer the philly cheesesteak to the oven. Broil on high for 3-5 minutes or until the cheese has melted and is a little bubbly/brown.

    Enjoy!

      Video

      Keyword best philly cheesesteak recipe, easy instant pot philly cheesesteak recipe, homemade philly cheesesteak recipe, Instant pot philly cheesesteak, pressure cooker philly cheesesteak
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Beef Stir Fry Noodles

      Beef Stir-Fry Noodles is a simple tasty meal that can be put together in no time right in the comfort of your own home. This method of preparation and cooing is a versatile approach to working with what you have in the refrigerator. In an asian household, we tend to cook and stir-fry with any leftover vegetables that we have on hand. If you can’t get to a local asian grocery store; you can also substitute with spaghetti or angel hair noodles and personalize your stir fry with your favorite assortment of vegetables.

      Follow this recipe for tender savory beef that shares a plate with crunchy vegetables and filling noodles. Check out the video and the instructions below to see how effortless this quality meal is to create. Even a simple meal is an opportunity to join flavors that are inviting and satisfying. All meal experiences should be foodlicious.

      Dive into satisfying stir fry noodles.

      Add 2 tsp soy sauce and 1 baking soda; mix well until evenly coated. Cover and marinate for 15 minutes.

      Boil a pot of water and place the noodles in. Follow the manufacture instructions for cook time.

      Sauce mixture.

      Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onion becomes translucent.

      Add boy choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir.

      Place the marinated meat in and cook for 2 minutes or until no longer pink.

      Place the cooked noodles in the wok/skillet.

      Lastly, add cooked vegetables; toss everything together.

      Voila…delicious stir fry noodles with beef and vegetables.

      Add a little chili oil if you like it spicy.

      Beef Stir Fry Noodles

      5 from 1 vote
      Prep Time 15 mins
      Cook Time 15 mins
      Total Time 30 mins
      Course Main Course
      Cuisine Asian
      Servings 6
      Calories

      Ingredients
        

      • 1 lb sirlion or flank steak cut against the grain
      • 1 tsp baking soda
      • 2 tsp soy sauce
      • 1 lb dried noodles
      • 4 tbsp vegetable or canola oil  divided
      • 3 large bok choy
      • 5 garlic cloves minced
      • ½ onion sliced
      • ½ red bell pepper sliced
      • 8 oz seafood mushrooms you can substitute for any mushrooms of your choice
      • dash black pepper

      Sauce

      • 4 tbsp soy sauce
      • 1 tbsp oyster sauce
      • 3 tbsp Shaoxing wine or dry sherry
      • 3 tsp sugar
      • 2 tsp sesame oil

      Instructions
       

      Marinate

      • Cut the beef into thin slices and place in a bowl.
      • Add 2 tsp soy sauce and 1 tsp baking soda; mix well until evenly coated.
      • Cover and let marinate for 15 minutes.

      Sauce

      • In a bowl: combine all the sauce ingredients together and set aside.

      Noodles

      • Place noodles in boiling water; follow the instructions on the package for cook time.
      • Strain and rinse the noodles; set aside.

      Stir-fry

      • Heat the wok/skillet to medium-high and add 2 tbsp oil; wait for 30 seconds.
      • Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onions becomes translucent.
      • Add bok choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir. Remove the cooked vegetables and set aside.
      • Add 2 tbsp oil to the wok/skillet. Place the marinated meat in and cook for 2 minutes or until no longer pink.
      • Place the cooked noodles in the wok/skillet. Pour the sauce on top of the noodles and mix until well coated.
      • Return the vegtables to the wok, toss until well mixed and then remove wok from heat.

      Serve immediately and enjoy!

        Keyword beef stir fry noodles, best beef stir fry noodles recipe, easy beef stir fry noodles recipe, quick and easy beef noodles recipe
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Instant Pot Chili Mac & Cheese

        Chili Mac and Cheese is where two favorites come together to create a voluptuous pot of hot delicious comfort. Fresh from the instant pot, the chucks of meat, beans, tomatoes and elbow noodles are very tender as they burst with flavor. The bell peppers and onions will still have a slight crunch; while the stew comes out full of rich beef broth flavor notes. The addition of cheese rounds out this sensuous dish to achieve buttery satisfaction.

        This is the kind of meal the entire family will enjoy. The convenance of using an instant pot makes cooking and reheating a simple task. Follow the instructions to recreate this hot bowl of stew and warm your families tummies. Check out the video and may your next food adventure be ever increasingly foodlicious;)

        Delicious comfort food.

        Ingredients

        Seasonings

        Browning meat.

        Garlic, onions and bell peppers.

        Add seasonings.

        Uncooked Elbow noodles.

        Beans, tomatoes and cream cheese.

        Pressure cook on high for 4 minutes and do a quick release.

        Gently stir and add shredded cheese (in 3 increments).

        Mix.

        Homemade Chili Mac & Cheese.

        Garnish with shredded cheese, sour cream and fresh chopped green onions.

        Instant Pot Chili Mac & Cheese

        5 from 1 vote
        Prep Time 10 mins
        Cook Time 10 mins
        Total Time 20 mins
        Course Instant Pot, Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 lb ground beef or chuck
        • 2 cups elbow noodles
        • 3 cups low-sodium beef broth Preferably homemade or carton
        • 2 cups cooked kidney or red beans or (1) 16 oz can
        • 2 cups fresh sharp cheddar cheese shredded
        • 27 oz chopped/diced tomatoes
        • 4 oz cream cheese
        • 1 green bell pepper chopped
        • 1 onion chopped
        • 4 garlic cloves minced
        • 1-2 tbsp chili powder (I used 2 tbsp) +/- adjust to your liking
        • 2 tsp salt +/- adjust to your liking
        • 2 tsp cumin powder
        • 1 tsp black pepper
        • 1 tsp dried oregano
        • 1 tsp paprika

        Instructions
         

        • Set cooker to saute-high. 
        • Add beef and cook for 5-6 minutes or until no longer pink.
        • Add garlic, bell peppers, onions, salt, pepper, cumin, oregano, paprika and chili (you can cut back on the chili powder if you think it's to spicy); mix and stir.
        • Pour in beef broth and stir (use wooden spoon to lightly scrap along the bottom of the cooker as you stir, this will prevent a burn notice).
        • Add uncooked elbow noodles and stir.
        • Place the beans, tomatoes and cream cheese in the cooker. DO NOT STIR.
        • Place the lid on. Pressure cook on high for 4 minutes and do a quick release. Exercise caution – always read and follow the manufacture instructions for a quick release. Remove the lid.
        • Gently stir as you add the shredded cheese in 3 seperate increments. This will prevent the cheese from forming clumps.
        • Mix well until all of the cheese fully melts.

        Garnish with shredded cheese, sour cream and fresh chopped green onions.

          Enjoy!

            Keyword best chili mac and cheese recipe, easy instant pot chili mac and cheese recipe, Instant pot Chili mac and cheese, pressure cook chili mac and cheese recipe, quick and easy instant pot recipe
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Korean Ground Beef

            Korean Ground Beef is a nice alternative to have on the menu. This Korean style ground beef is a 10 minute meal that is savory and enjoyable to eat. The perfect selection for those of us that have to manage our time and still want a hot home cooked meal.

            Served up on a warm bed of rice this dish will feed those hungry bellies around the table. Also, Korean ground beef is perfect for meal preps for the workweek. Check out the simple video, follow the easy instructions, and be on your way to this delicious meal.

            Simple quick meal in less than 10 minutes.

            Ingredients

            Sauce mixture.

            Place ground beef/chuck in the pan and break into small pieces.

            Add minced garlic and cook for 1 minute or until fragrant.

            Pour the sauce mixture into the pan.

            Cook for 1-2 minutes or until the sauce has been absorbed.

            Serve with a warm rice.

            Korean Ground Beef

            5 from 1 vote
            Prep Time 5 mins
            Cook Time 10 mins
            Total Time 15 mins
            Course Main Course
            Cuisine Asian
            Servings 4
            Calories

            Equipment

            • Skillet or wok

            Ingredients
              

            • 1 lb ground beef or chuck
            • 1 tbsp vegetable or canola oil 
            • 4 tbsp soy sauce
            • 2 tbsp mirin
            • 1 tbsp granulated sugar
            • 1 tsp sesame oil
            • 2 garlic cloves minced
            • dash black pepper

            Top with fresh chopped green onions and toasted sesame seeds.

              Serve immediately and enjoy!

                Instructions
                 

                • In a small bowl: combine/whisk all the sauce ingredients (soy sauce, mirin, sesame oil and sugar).
                • Heat the pan to medium-high.
                • Place ground beef/chuck in the pan and break into small pieces.
                • Cook for 3 minutes or until no longer pink.
                • Add minced garlic and cook for 1 minute or until fragrant.
                • Pour the sauce mixture into the pan and cook for 1-2 minutes or until the sauce has been absorbed.
                • Garnish with fresh chopped green onions and toasted sesame seeds.

                Serve with your favorite rice.

                  Enjoy!

                    Keyword Authentic korean beef bowl recipe, best korean beef bowl recipe, best korean ground beef bowl recipe, easy korean beef bowl recipe, ground beef bowl recipe, korean beef bowl, korean ground beef bowl recipe
                    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

                    Beijing Beef

                    This copycat Beijing Beef from Panda Express can be made in the comfort of your own home. Traditionally the meat is deep fried, so I cut back on the oil and used just enough to cook the meat. Lightly fried covered in delicious sauce served with slightly crunchy bell pepper and onions this dish will fill the belly and not break the bank. The sauce is so good that you can eat it with a plain bite of rice. My husband and kids kept going back for seconds until it was all gone. But if you have leftovers, this reheats with ease and still tastes great.

                    Check out the video and the instructions below to be on your way to another simply foodlicious meal.

                    Serve with a warm bowl rice.

                    Sauce ingredients

                    Meat, bell pepper, garlic and onion.

                    Marinate the meat in baking soda, soy sauce and shaoxing cooking wine for 15 minutes.

                    Sauce mixture

                    Add cornstarch.

                    Fry the meat.

                    Cook each side for 2-3 minutes or until brown and crispy.

                    Add garlic, onion and bell pepper. Stir and cook for 1-2 minutes or until fragrant. Remove the vegetables place them on a plate.

                    Sauce and meat.

                    Mix all together.

                    Saucy Beijing Beef.

                    Serve with rice.

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                    Share on social media.

                    Beijing Beef

                    5 from 1 vote
                    Prep Time 20 mins
                    Cook Time 15 mins
                    Total Time 35 mins
                    Course Main Course
                    Cuisine Asian
                    Servings 6
                    Calories

                    Ingredients
                      

                    • 3 garlic cloves minced
                    • ½ onion chopped
                    • ½ red bell pepper chopped

                    Sauce

                    • ½ cup water
                    • ¼ cup granulated sugar
                    • 6 tbsp hoisin sauce
                    • 3 tbsp ketchup
                    • 2 tbsp apple cider vinegar
                    • 1 tbsp low sodium soy sauce
                    • 1 tbsp sweet chili sauce
                    • 2 tsp oyster sauce
                    • 1 tsp red pepper flakes

                    Marinate

                    • 1 lb beef steak sirlion or flank
                    • 1 tsp soy sauce
                    • 1 tsp shaoxing wine or dry sherry
                    • 1 tsp baking soda

                    Fry

                    • cup canola, vegetable or peanut oil
                    • ¼ cup cornstarch

                    Instructions
                     

                    Marinate

                    • Cut the fat off and slice the beef. Place the meat into a bowl.
                    • Add baking soda, soy sauce and shaoxing wine (1 tsp each); mix until well coated. Cover and marinate for 15 minutes.

                    Sauce

                    • In a bowl: combine all the sauce together and whisk. Set aside.

                    Fry

                    • Add ¼ cornstarch to the marinated meat and mix/turn until well coated.
                    • In a skillet/pan (8"), add oil and heat up to medium-high. Wait for at least 3 minutes.
                    • Place each slice of beef in the skillet/pan (don't overcrowd the meat). If using a small pan you may need to cook/fry in two batches. (Watch the video for reference)
                    • Cook each side for 2-3 minutes or until brown and crispy.
                    • Remove cooked meat and transfer to a plate with paper towel; turn off the heat. Remove the oil and discard it (or you can save the oil if you prefer). Make sure to leave at least 1 tsp in the skillet/pan.
                    • Heat the same skillet/pan up to medium-high.
                    • Add garlic, onion and bell pepper. Stir and cook for 1-2 minutes or until fragrant. Remove the vegetables place them on a plate.
                    • Add the sauce to the skillet/pan. Cook for 1-2 minutes or until it thickens alittle.
                    • Return the cooked meat to the skillet/pan. Stir for several minutes or until most of the sauce has thickened.
                    • Return the cooked vegetables and stir. Turn off the heat.

                    Best served immediately and with your favorite rice.

                      Keyword beijing beef, best beijing beef recipe, easy beijing beef recipe, panda express beijing beef recipe
                      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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