Instant Pot French Dip Sandwiches

Every now and then you just need a dippy, drippy, and oh-so-good French Dip Sandwich in your life. Make the meat ahead and assemble the sandwiches as needed.

Items used to make this recipe:

• 6-quart Instant Pot https://amzn.to/3woo82z

• meat claws https://amzn.to/3yen95X

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Instant Pot French Dip Sandwiches

makes 6-8 large sandwiches

Printable Recipe

Ingredients

• 3 pounds chuck roast, cut into large chunks

• 3 medium onions, sliced

• 6 cloves garlic, minced

• 1 cup low sodium beef stock

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce (or more soy sauce)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon olive oil

• 2 bay leaves

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 French baguettes

• sliced cheese (Swiss, provolone, or other)

Directions

1. Place the chuck, onions, garlic, beef stock, soy, fish sauce, worcestershire, olive oil, bay leaves, salt, and pepper in a 6-quart instant pot; cook on high pressure for 45 minutes, then allow pressure to release naturally for 25 minutes.

2. Remove meat from pot and shred; reserve liquid (au jus) for dipping.

3. To serve, slice open each baguette and cut into three equal lengths; pile high with shredded beef topped with cheese; place under broiler to melt cheese (don’t walk away from the oven while doing this).

4. Serve with plenty of the au jus (cooking liquid) for dipping. Additionally, caramelized onions may be added just before serving.

Notes

• Swiss cheese is traditional on French Dip Sandwiches, but we’re not crazy about it so we use provolone instead. Feel free to use your favorite melting cheese.

• Although this recipe contains a lot of onions, feel free to serve these sandwiches with a healthy addition of caramelized onions.

• When I have a recipe that calls for beef stock, I often substitute with my unsalted homemade chicken stock that’s been reduced to 1/4 it’s original volume (1 cup of stock is reduced to 1/4 cup). It’s an excellent substitution and a great way to use up the huge supply of chicken stock I always seem to have in my freezer.

adapted from Amy and Jacky

Low Country Boil

We have good friends who hail from “The Low Country” and they recently treated us to an authentic low-country boil. Not only was it incredibly delicious, it was also incredibly fun. I couldn’t resist recreating it at home a few days later.

The recipe below is cooked on the stovetop and makes enough to feed 4. To feed a larger crowd, scale the recipe up as much as you need and take the cooking outdoors using a turkey fryer setup.

To begin, we need to make the cooking liquid. It’s super simple - all you need is water and old bay seasoning.

Bring the water and old bay to a boil.

Add the potatoes and let them boil for 10 minutes.

Next, add the corn to the potatoes and cook for another 1o minutes.

Mmmm…. it’s starting to smell pretty good in here!

Okay, time to add the sausage to the pot and cook for 5 minutes (this is when I like to start covering the pot).

And lastly, add the shrimp and continue cooking just until they’re done (this will only take a few minutes). No need for the shrimp to be completely submerged in the liquid - covering the pot with a lid will allow the steam to cook them through.

And that’s all there is to it - super simple and super delicious! Remove everything from the cooking liquid and serve with butter, lemon wedges, cocktail sauce, and if you have it, chopped fresh parsley.

For the most festive presentation, serve directly on a table covered with several layers of newspaper (see notes below). When it’s time to clean up, just roll up the newspaper containing all the empty corn cobs and shrimp shells and throw it away.

PS - Don’t forget the paper towels. Enjoy!

Items used to make this recipe:

(affiliate links)

• turkey fryer kit https://amzn.to/3iKGGqc

• old bay seasoning https://amzn.to/37JxjAL

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Authentic Low Country Boil

makes 4 servings

Printable Recipe

Ingredients

• 8 cups water

• 6 tablespoons old bay seasoning (or more)

• 1 1/2 pounds red skinned potatoes (about 2-inches in diameter)

• 6 ears corn, shucked and cut into 2 or 3 pieces

• 1 1/2 pounds smoked sausage links, cut into 3-inch lengths

• 1 1/2 pounds shell-on, deveined shrimp

• Garnish: melted butter, lemon wedges, cocktail sauce, chopped fresh parsley

Additional:

• lots of napkins or a roll of paper towels

Directions

1. In a 10 to 12-quart stockpot over high heat, combine water and old bay seasoning.

2. Add potatoes and bring to a boil for 10 minutes.

3. Add corn and continue cooking for 10 minutes

4. Add sausage, cover the pot, and continue cooking for 5 minutes.

5. Add shrimp, cover the pot, and continue cooking just until the shrimp are opaque and cooked through, about 2-3 minutes (it’s okay if the shrimp aren’t submerged in the cooking liquid).

6. Turn off the heat; remove potatoes, sausage, corn, and shrimp from cooking liquid and serve with butter, lemon wedges, cocktail sauce, and plenty of paper towels.

Notes

• Feel free to add a sliced onion or two to the cooking liquid.

• Feel free to add a beer or two to the cooking liquid.

• If your stockpot has a pasta insert that’s deep enough to hold all the ingredients, use it. It will make removing the cooked ingredients from the hot cooking liquid fast and easy.

• Feel free to add additional seafood such as oysters, clams, crab legs, crawfish, etc.

• Some sides to consider: coleslaw, crusty bread, sliced fresh garden tomatoes.

• Low country boil is also known as “lowcountry boil” and “frogmore stew”.

• For the most festive presentation, serve directly on a table covered with several layers of newspaper. When it’s time to clean up, just roll up the newspaper containing all the empty corn cobs and shrimp shells and throw it away. If you’re concerned about moisture damaging your tabletop, place a plastic tablecloth under the newspaper.