Instant Pot French Dip Sliders are a simple to throw together, taste amazing, and can be served from directly from the baking sheet! Marbled roast beef is cooked in a collection of flavor-inducing goodies in the instant pot until fall apart tender. Savory, butter buns are slathered with tangy mustard sauce, layered with the beef and provolone slices. The buns are then dressed in a garlic butter sauce and baked until golden and delicious. And, let’s not forget the au jus! Try to eat just one. I dare you!
Great for an easy family dinner and fantastic for your next weekend get together!
Let’s get started!
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french dip slider ingredients
- Beef Chuck Roast
- Extra Virgin Olive Oil
- Tomato Paste
- Onions
- Garlic
- Worcestershire Sauce
- Mushroom Powder
- Slider or Pull Apart Buns
- Mayonnaise
- Whole Grain Mustard
- Butter
- Sesame Seeds
- Parmesan
- Provolone Cheese
- Kosher Salt
- Fresh Ground Pepper
let’s cook!
The Beef
Grab that Instant Pot and let’s go! First, we need to prepare the beef chuck roasts for our French Dip Sliders. Set the Instant Pot to sauté and season both sides of the beef liberally with salt and pepper. Sear both sides of the roast in a hefty drizzle of extra virgin olive oil until a deep caramelization occurs – approximately 3-4 minutes per side. Remove the roast and set aside.
Now, let’s build some flavor in these Instant Pot French Dip Sliders. Add the tomato paste to the instant pot and stir continuously until the paste turns a deep brick red. Deglaze with the beef broth and scrape any of the brown bits from the bottom of the pot. This will ensure you get max flavor for you efforts. Don’t skip this part!
Next, add the onions, garlic, mushroom powder, dried thyme, and the Worcestershire sauce to the broth mixture and stir to combine. Carefully, place the seared chuck roast back into the pot. Cook on high pressure for 80 minutes. After the 80 minutes, let the instant pot depressurize naturally for 10 minutes. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
You’re one step close to the most amazing Instant Pot French Dip Sliders ever!
The Au Jus
Remove the lid, and carefully begin to remove the succulent, fall-apart beef for the French dip sliders. Shred the beef and set aside. Remove 3-5 cloves of the garlic from the remaining broth mixture and strain the rest of the liquid with a fine-mesh strainer. Place the the strained liquid into a pot to simmer. This will be the au jus. Let this simmer until you are finished baking the sliders.
french dip sliders assembly
Now that the French Dip beef is shredded and the au jus is getting nicey-nice, let’s make some sliders! I used a package of savory butter pull apart rolls, but grab what you have available to you! Holding the top of the buns with the palm of your hand, carefully slice the buns in half a serrated knife in an even horizontal cut. Keep the buns connected so that you basically have a top bun and a bottom bun.
Place the bottom bun onto a parchment paper lined baking sheet and spread it with half of the mustard/mayo mixture. Next, layer the shredded French Dip beef, then the provolone onto the bottom bun. Spread the remaining mustard/mayo mixture onto the top bun. Brush the top bun with the melted garlic butter mixture. Into the oven for 20 minutes at 400° and that’s it!
The cheese will be ooey-gooey-melty (yes, that is the technical term), the beef perfectly tender, and the buns nice and toasty. Then, all that’s left to do is dip in that wonderfully flavorful au jus. You cannot eat just one of these French dip sliders. Promise.
frequently asked questions
Absolutely! For the crockpot, add all of the beef ingredients and cook on high for 4-6 hour or on low for 6-8 hours. Follow the remainder of the recipe as written.
For the dutch oven, sear the beef on the stovetop on medium-high heat. Remove the roast and set aside.
Add the tomato paste to the instant pot and stir continuously until the paste turns a deep brick red. Deglaze with the beef broth and scrape any of the brown bits from the bottom of the pot.
Next, add the onions, garlic, mushroom powder, dried thyme, and the Worcestershire sauce to the broth mixture and stir to combine. Carefully, place the seared chuck roast back into the pot. Cover the dutch oven with its lid and cook in a 250° oven for 6-8 hours or until roast is fall apart tender. Follow the remainder of the recipe as written.
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Kitchen Essentials
French Dip Sliders
Ingredients
The Beef
- 1 2-3 lb beef chuck roast
- 2 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 1 med yellow onion, rough chopped
- 1 head garlic, top sliced off to expose cloves
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp mushroom powder
- 2 tbsp dried thyme
The Slider Sauce and Assembly
- 1 package slider or pull apart buns I used savory butter packaged buns
- 1 pkg sliced provolone
- 2 tbsp mayonnaise
- 2 tbsp whole grain mustard
Garlic Butter
- 4 tbsp butter, melted
- 1/4 cup parmesan cheese
- 1 tbsp sesame seeds
- kosher salt and fresh ground pepper, to taste
Instructions
The Beef
- Set the Instant Pot to high sauté and season both sides of the roast liberally with salt and pepper. Sear both sides of the roast in extra virgin olive oil until a deep caramelization occurs – approximately 3-4 minutes per side. Remove the roast and set aside.
- Add the tomato paste to the instant pot and stir continuously until the paste turns a deep brick red. Deglaze with the beef broth and scrape any of the brown bits from the bottom of the pot.
- Next, add the onions, garlic, mushroom powder, dried thyme, and the Worcestershire sauce to the broth mixture and stir to combine. Carefully, place the seared chuck roast back into the pot.
- Cook on high pressure for 80 minutes. After the 80 minutes, let it depressurize naturally for 10 minutes. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Remove the lid, and carefully remove the chuck roast, shred the beef and set aside.
- Strain the cooking liquid and add to a pot to simmer. This will be the au jus. Let this simmer until you are finished baking the sliders. Reserve 4-5 cloves of garlic.
Slider Sauce and Assembly
- Holding the top of the slider or pull apart buns with the palm of your hand, carefully slice the buns in half with a serrated knife in an even horizontal cut. Keep the buns connected so that you basically have a top bun and a bottom bun.
- Place the bottom bun onto a parchment paper lined baking sheet. Mix the mayonnaise and whole grain mustard together. Spread half of the mixture onto the bottom bun and the other half onto the top bun.
- Next, layer the shredded beef, then the provolone onto the bottom bun. Add the top bun.
Garlic Butter
- Mash the reserved cooked garlic cloves and mix into the butter, parmesan cheese, sesame seeds, salt and pepper.
- Brush the top bun with the melted garlic butter mixture. Bake 20 minutes in a preheated 400° oven. Remove and let cool slightly.
- Pull apart, dip into the au jus, and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Instant Pot French Dip Sliders recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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