I redesigned my French Dip recipe so that we could make it in the Instant Pot. We really liked this version, and the instant pot left the beef super tender! Enjoy! Diane
French Dip *instant pot version Ingredients:
This recipe makes about Eight 6" or Four 12" Sandwiches. I buy French/Steak Rolls or if I have time, I bake NOLA Rolls (recipe here) Directions:
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If making this as a Freezer to Crock Pot meal - place the first nine ingredients into ziplock bag and freeze - defrost 24 hours before placing in crock pot to cook & serve. ~Enjoy! Diane
FRENCH DIP SANDWICHES {slow-cooker} Ingredients: 2 pounds flank steak , 2 pounds brisket or 2 lbs Tri Tip, trimmed 2 cups low-sodium beef broth/stock 1 large onion, sliced 2 cloves garlic, smashed 2 tablespoons Worcestershire sauce 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon Kosher salt 1/4 teaspoon pepper (corn starch slurry to thicken sauce) 1-2 Large Sweet Bell Peppers (add during final hour of cook time) 8 slices of cheese, if preferred: we like Provolone, White American or Swiss Cheese One large baguette—cut into 4 pieces, split horizontally, and lightly toasted or French Dip rolls from my NOLA Style Recipe Yield: 2 lbs of meat makes about 4 large sandwiches with 2 slices of cheese each. . Directions: 1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, oregano and thyme. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 5 to 6 hours. 2. One hour before serving, transfer the beef to a cutting board and slice beef against the grain or shred using two forks. Return beef to slow-cooker to continue cooking. Place 2 Tbs corn starch in a small cup with a bit of cold water and stir until you get a smooth paste, add to slow-cooker and stir (this will help thicken sauce) . This is when I add my sliced bell peppers too. 3. When ready to serve, dividing evenly, form sandwiches with the baguette, beef, onions. Serve with the cooking liquid, for dipping. *add slices of cheese onto bread and melted under broiler before placing beef onto bread, if preferred Tip: For an even richer broth, brown the brisket in a skillet in 1 tablespoon canola oil for 2 to 3 minutes per side before adding it to the slow cooker. Don't forget to scrape up any browned bits from the pan and add them to the slow-cooker. Recipe and Photo by: Diane Baker for Canning and Cooking at Home |