If you love a good sandwich with a juicy twist, a French Dip might just be your new favorite. Unlike a Po’boy, the French Dip gets dunked into savory au jus rather than smothered on top, making every bite perfectly tender and flavorful.
This recipe started with inspiration from a collection of recipes from talented chefs and home cooks alike. While the original called for simple ingredients, I kicked it up a notch with a few extra flavors to make it bold, hearty, and completely irresistible, especially for a Keto-friendly twist.
Serve it with your favorite low-carb bread, and don’t forget that delicious dip because a sandwich without its jus is just…bread and meat!
Ingredients
1 32-oz. carton beef broth
1 onion, chopped
1 Tbsp. Worcestershire
1 Tbsp. soy sauce
1 Tbsp. balsamic vinegar
2 Tbsp. dried thyme
2 tsp. beef bouillon (I used Better Than Bouillon)
2 tsp. garlic, minced
1/4 cup lemon juice
A splash of red wine
Salt and pepper to taste
1 lb. shaved steak (you can slice a chuck roast thinly as an alternative
Gruyere cheese, shredded
Simple Mills Artisan Bread loaf, baked and cut into quarters and each quarter sliced in half or sandwich rolls
Ingredients
In a bowl, combine the beef broth, onions, Worcestershire sauce, soy sauce, thyme, balsamic vinegar, bouillon, garlic, lemon juice, and red wine. Season with salt and pepper to taste.
Place the shaved steak in a resealable bag. Pour the liquid over the beef. Seal the bag and marinate overnight.
When ready to prepare, place the beef and marinade in the Instant Pot. Set for 10 minutes on high pressure.
In the meantime, wrap the sandwich rolls in some aluminum foil and keep them warm in the oven. Alternatively, you could toast the sandwich rolls in some hot, melted butter.
Place the bottom half of a roll on a greased cookie sheet. Place some beef on top of the sandwich roll and top with gruyere cheese. Bake for about 10 minutes until the cheese is melted.
Place the top slice of the roll on top of the sandwich. Serve some of the au jus in a bowl on the side. To eat, dip the sandwich in the au jus and take a bite. French dip sandwiches remind me of po’boys. Nothing but YUM!
If you like this recipe, you may also like the following recipes:
Ricotta Grilled Cheese Sandwich
Keto French Dip Sandwiches
Equipment
- Measuring spoons
- 1 measuring cup
- 1 cheese grater
- 1 loaf pan
- Cooking Spray
- 1 medium-sized bowl
- 1 Large spoon
- 1 resealable bag
- Instant Pot
- aluminum foil
- 1 baking sheet
Ingredients
- 1 32-oz. carton beef broth
- 1 onion, chopped
- 1 Tbsp. Worcestershire
- 1 Tbsp. soy sauce
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. dried thyme
- 2 tsp. beef bouillon (I used Better Than Bouillon)
- 2 tsp. garlic, minced
- 1/4 cup lemon juice
- A splash of red wine
- Salt and pepper to taste
- 1 lb. shaved steak (you can slice a chuck roast thinly as an alternative
- Gruyere cheese, shredded
- Simple Mills Artisan Bread loaf, baked and cut in quarters and each quarter sliced in half or sandwich rolls
Instructions
- In a bowl, combine the beef broth, onions, Worcestershire, soy sauce, thyme, balsamic vinegar, bouillon, garlic, lemon juice, red wine and some salt and pepper to taste. Stir
- Place the shaved steak in a resealable bag; pour the liquid over the beef. Seal the bag and marinate overnight.
- Place the beef and marinade in the instant pot when ready to prepare, Set for 10 minutes on high pressure.
- In the meantime, wrap the sandwich rolls in some aluminum foil and keep them warm in the oven. Alternatively, you could toast the sandwich rolls in some hot melted butter.
- Place the bottom half of a roll on a greased cookie sheet. Place some beef on top of the sandwich roll and top with gruyere cheese. Bake for about 10 minutes until the cheese is melted.
- Place the top slice of the roll on top of the sandwich. Serve some of the au jus in a bowl on the side. To eat, dip the sandwich in the au jus and take a bite. French dip sandwiches remind me of po'boys. Nothing but YUM!
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