instant pot french dips

  Instant Pot french dip sammies

• 2 pounds thinly sliced beef (look for Kroger Beef Shaved Steak or ask a butcher to slice a Cross Rib Roast deli thin)
• 2/3 cup reduced sodium soy sauce
• 1 quart beef broth
• ¼ cup dried minced onions or 1/2 cup sliced fresh onions, optional
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon thyme
• 1 bay leaf
• PInch of red pepper flakes (optional for extra spice)

For the Horseradish Sauce:

• ½ cup yogurt (or sour cream)
• 2 tablespoons prepared horseradish
• 1 tablespoon of mayo
• 1 teaspoon apple cider vinegar
• ¼ teaspoon salt
• Fresh ground black pepper
• 1 tablespoon minced chives

For serving: steak rolls or hoagie buns, sliced Provolone or Swiss cheese, Instant Pot Caramelized Onions, kettle cooked potato chips, Horseradish Sauce

INSTRUCTIONS

1. Place all of the ingredients into the pressure cooker pot.  Stir to help separate the meat from itself.
2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
3. While the meat cooks, prepare horseradish sauce by whisking all the ingredients together in a small bowl (the sauce can be made up to 4 days in advance).  Set aside.
4. When pressure cooking is complete, use a quick release.
5. Toast rolls under the oven broiler for 1-2 minutes until browned
6. Top bottoms roll with meat.  Top meat with caramelized onions and cheese and place under the broiler again to melt the cheese.
7. Slather the top buns with horseradish sauce.  Top sauce with a handful of kettle cooked potato chips.  Close the sandwich and press down to crush the chips slightly.
8. Serve immediately with a cup of the juice, AKA Au Jus, from the pot for dipping.

• Look for “Shaved Beef” in you meat department.  If that's not available, have your butcher slice a Cross Rib Roast VERY thin for you or got to the deli counter and ask for RARE thinly sliced roast beef.
• Horseradish sauce can be made up to 4 days in advance and stored in the fridge.
• Leftovers freeze very well.  The horseradish sauce does not.
• There is plenty of au jus so the meat can easily be doubled if desired.