Instant Pot French Dip Sliders

These Instant Pot French Dip Sliders became my weeknight hero when I wanted something impressive yet zero fuss. The juicy beef and irresistible au jus take simple sandwiches to a new level and they are guaranteed crowd pleasers for parties or game nights.

The first time I made these was for a birthday lunch and I was shocked by how quickly the sliders disappeared from the table. Everyone asked for the recipe and now I am known for my signature French dips.

Ingredients

• Rump roast: This cut gets incredibly tender under pressure and is perfect for shredding
• Homemade garlic and herb seasoning: Brings out the natural beefiness Look for blends with real dried garlic and lots of herbs
• Beef broth: The base of both cooking and the rich au jus Choose low sodium for full control
• Mini hoagie rolls: Sturdy enough to soak up juices yet soft for easy bites Try to pick up bakery fresh rolls if you can
• Provolone or Swiss cheese: Classic creamy topping for melt factor Go with a block and slice it yourself for the best melt

Instructions

Season the Roast:

Generously rub the rump roast with garlic and herb seasoning so every bite is flavorful

Cook in the Instant Pot:

Place the roast in the pot pour in all the beef broth and make sure the meat is mostly submerged Lock the lid and pressure cook on high for 40 minutes

Natural Pressure Release:

Once the timer is up let the Instant Pot rest at least 15 minutes so juices stay locked in This is the secret to juicy beef

Open and Rest:

Carefully open the lid and transfer the roast to a plate Let it rest for five to ten minutes while you prepare the rolls This step keeps the beef from drying out

Slice or Shred:

Use two forks to shred or slice the beef as chunky or fine as you like

Assemble the Sliders:

Pile warm beef onto hoagie rolls Top with slices of cheese and your favorite condiments

Make the Au Jus:

Strain the cooking liquid into a serving bowl This is your savory dipping sauce

My favorite part is dipping into that warm au jus I still remember my son’s eyes lighting up as he dunked his first slider and declared it the best sandwich ever

Storage tips

Leftovers keep well in the fridge for three days Store beef in its juices to keep it moist Reheat gently in broth for best results Freezing works great too but shred the beef before freezing for easier thawing

Ingredient substitutions

Chuck roast also works beautifully here if rump is unavailable For dairy free skip the cheese To make it gluten free serve on gluten free sandwich buns Vegetable stock can sub in for beef broth if needed but the flavor will be lighter

Serving suggestions

Pair with dill pickles or tangy coleslaw for crunch A crisp green salad or oven fries on the side rounds out the meal For entertaining set up a slider bar with assorted condiments and cheeses

Cultural and historical context

The classic French dip sandwich hails from early twentieth century Los Angeles where it became known for its hearty bread and juicy beef with savory dipping sauce These sliders give the tradition a fun party twist while preserving the original flavors

Seasonal adaptations

Add sautéed mushrooms or caramelized onions in fall for earthiness Switch cheese to sharp cheddar or smoked gouda in colder months Use fresh herbs in spring for lighter brighter flavors

These sliders always disappear fast and are the ultimate crowd pleaser. They save you time yet deliver restaurant flavor every time.

Recipe FAQs

→ Can another cut of beef be used?

Yes, chuck roast or brisket can substitute rump roast while maintaining tenderness and flavor.

→ How can I add extra flavor to the meat?

Mix in onions or a splash of Worcestershire sauce before cooking, or try different seasoning blends.

→ What cheeses work best for topping?

Provolone and Swiss melt well and complement the beef. Mozzarella or fontina are also great choices.

→ Are traditional hoagie rolls required?

Soft hoagie or slider rolls absorb juices nicely, but French rolls or baguettes offer a heartier bite.

→ What is the dipping sauce made from?

The flavorful pan juices left after cooking become a rich dipping sauce for the sliders.