Ingredients

The following ingredients have 8 Servings
  • 2 1/2 pounds beef chuck steaks, trimmed of excess fat*
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 3 cups beef broth (or 3 cups water and 3 tsp of Better Than Bouillon Beef Base)
  • 1/4 cup worcestershire sauce
  • 2 large yellow onions, very thinly sliced
  • 2 tsp garlic powder
  • 1 bay leaf
  • 8 large crusty rolls, toasted if you prefer
  • 8 slices provolone, Gruyere or Swiss cheese

Instruction

  • Place beef** in the Instant Pot. Salt and pepper the beef.
  • Add broth, worcestershire, onions***, garlic powder and bay leaf to Instant Pot.
  • Cover and set the Instant Pot**** on high pressure, manual for 30 minutes. Make sure valve is on “sealing.”
  • Let the pressure release naturally for best results. The meat will be more tender. Remove the beef and place it on a cutting board. Slice or shred the meat.
  • Place a fine mesh strainer over a large bowl and pour the juice from the Instant Pot through the strainer and into the bowl. This juice will be your au jus, dipping sauce. The onions, in the strainer will be used on top of your sandwiches. Discard the bay leaf.
  • Add meat back into the Instant Pot. Salt and pepper to taste.
  • Pile meat on top of rolls and use tongs to place onions on top of meat. Place a slice of cheese on top of the onions. If desired, place the roll with meat and cheese under the broiler so the cheese will melt. Serve sandwiches with a side of the reserved au jus.