Italian herb French dip with red wine and provolone cheese

The term "French Dip Sandwich" which used to mean trays of orally juicy, tender, juicy beef, either in chunks or piled high in thin slices, accompanied by a bowl of heavenly juice into which the meat simmered, (au jus), and then boiled down to a devilish wealth to dip this mile-high wonder until the bread was soaked every last drop and the taste brought you to its knees!

Other additions such as cheese, peppers and onions were added for personal use request, and this simple, humble sandwich was truly a delicacy!

Unfortunately, if you order a "French dip" in a restaurant today, you will probably get a very sad-looking, plain and anemic-looking roll with a few slices of tastefully processed deli on it and a bowl of cheaply watered-down "beef broth" ranging from a can of size. Ugh, right?

I know, made me shake too! Pretty rough. Borderline is disgusting, really, when you think about it and how much they charge for them! $ 8- $ 12 dollars? To to?? I do not think. Are you with me?

For me, personally, there are two different ways to go. One is with fried beef cut thin, and the other way is to use a less tender meat that has been tendered by one of many cooking methods, pulled and left to lovely and hearty, sink-your-teeth- in, chunks.

This recipe today, though I do both, is for the latter of the two. One of the best ways to cook an economical, cheaper ground beef, in this case a chuck roast, is to use a stove. Don't be aware you can't because you're scared of them! There is nothing to be afraid of. It is no more complicated than an old-fashioned crock pot. Seriously. Have you seen the latest crock pots with so many digital settings that you need a 500 page manual to operate them ?? (Mine has "Off", "Low" and "High". I love it. Simple and functional.)

Pressure cookers are also just as simple. They have new, now "requires manuals", but I have it old fashioned, just like my mom and grandma had, and it's one of the best kitchen utensils you could possibly own!

Especially if you have a large family or have a tight budget because the pressure increases even the toughest meat cut to make it fillet tender! In fact, even more bids than that, really! Drop-from-melt-in-your-mouth bid! You just can't beat it! So don't be afraid. I'll show you where right here.

In the old-fashioned kind that I have, there is an inner deeper part of the pot. I add enough oil to fill it, just a few tablespoons of it all. Same as you would normally add. I always use vegetable oil or rapeseed oil because it has a higher "smoking point". Meaning you can heat it to a much higher temperature than other oils, such as EVOO, before it starts smoking. What the inside looks like with the oil …


Get the oil nice and warm at medium-high heat, give the pan a couple of slopes to completely coat the bottom and add the seasoned meat carefully and place it right where you want it, because once you put it down and it hits the pan, it clings like glue.

You will not be able to move it. Just don't let it panic, that's fine. It is beautifully browned and caramelized and released easily on its own when ready.

Brown all sides and place pieces on a plate as you go along. This should take approx. 5 minutes per Page.


Once nicely browned, add all your fluids and scrape the bottom well, releasing all the intensely flavorful bits from the bottom. You want all this wonderful flavor in your broth. Don't pretend the pot has!

Add all the other ingredients to cook except onions and return the meat to the pan that brings the pieces into the broth. Don't forget your bay leaf!


Now top with your onions, hold the heat a little higher than medium, place the rubber gasket inside the lid, and make sure it is there properly, place on the lid and turn to set the handle and unlock. Place the controller on top.


When the controller is turned on, the heat / pressure must be built up until the controller starts to rock. Adjust the heat to a medium heat that keeps the controller rocking steady and sounds like a "tick-tock" on a watch.

You don't want it to rock fast and hard.

If you turn off the heat a little too much and the controller slows down and stops, immediately add a little more heat to get it going again. It only takes a minute or 2 to adjust it.

Once you have it on a nice steady rock, set the timer for 40 minutes and you're almost done with it just as easy! Here's the controller rocking!


When the time comes, for this recipe, you will simply "drop the pressure of your choice". You don't need to cool it down, it still boils for a while in the pan with the heat off.

Then switch off the stove and gently move the stove to a cool place.

After approx. 20-30 minutes all parts will have fallen (you can hear them falling) because there is no more pressure / steam inside. Take a knife or fork to check first, and gently tilt the regulator gently. If there is no more steam or air coming, it is safe to remove.

Use hot pads or seaweed, it will be hot. Pull the handles apart to open and place the lid in the sink to cool. Remove the teeth and a slotted spoon with all the meat in a bowl and add none, all or some of the lies. (All or some of the onions left in the pan will be whipped into the broth.) It just depends on whether you want some of the pieces on your sandwich or not.


Now you can shred the meat completely or leave it in piles.

I like to leave it in nice chunks, but this part is strictly a personal preference. The meat stays MUCH bid so both ways are fine.

* I also pick out big pieces of fat. Some like it, but I'm not one of them.


Finally, heat the oven to medium broil, slice up your bread so that the bottom becomes half thicker to hold up to the sandwich, whip onion and a little butter until dissolved in the broth, skim off the fat and sprinkle some of the broth on the inside. of the bread.

Raise with the beef, top with the provolone cheese, and broil until melted and within the top half toasted. Place on top and serve with plenty of broth for dunking!

I also enjoy lots of pepperoncini peppers with mine!

Some like to spread a little mayo inside, but I prefer mine without. Serve with cole slaw, potato salad or a lovely garden lettuce, some fresh summer fruits, and you're good to go!

I hope you try this soon! And if you are still just, unfortunately, afraid of pressure cookers, you can also slowly cook this in a large cookie overnight. I cooked it on low until 1 p.m. least 8 hours, but probably more like 10-12 would be better.

* I've always used my reliable cooker for this, so cooking time for a crock pot is a guess.

So don't be afraid, dust off the pressure cooker, or invest in one and try it. They are lightweight and make so much sense to use, especially in summer!

And if you have any questions, feel free to ask away! I want to help and guide you through it!

Enjoy life, venture out and say hello to the neighbors! They smell it and wonder what you've been up to in the kitchen! 😉 Have a nice day everyone!


Yield: 6 sandwiches


  • 1/4 cup vegetable or rapeseed oil
  • 1 – 4 pounds of chuck fried or 2- 2 pounds of them, cut slightly to fit into the bottom of the pan (I cut one into chunks and left the other a whole)
  • spicy salt and coarsely ground black pepper
  • 1 (10 1/2 oz.) Can beef consommé, I used Campbell's & # 39; s
  • 3/4 cup of hot water
  • 1 tsp. Superior Touch Better Thou Bouillon Beef Base, dissolved in the hot water
  • 1/2 cup of red wine, I used a cabernet sauvignon
  • 2 Tbl. worcestershire sauce
  • 2 Tbl. soy sauce
  • 2 tsp. fresh chopped garlic, I use the kind that comes pre-chopped in a jar too lightly, can under 1 tsp. garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 tsp. dried thyme, crush between thumb and fingers as you add it to the pan
  • 1/4 tsp. dried Italian spices
  • 1/4 teaspoon onion powder
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. wrapped dark brown sugar
  • 1/2 tsp. ketchup
  • 1 large bay leaf or 2 small ones
  • 1 medium-sized onion, halved and tightly sliced
  • 1 Tbl. butter
  • 6 – 6 ”hoagie or french bread rolls
  • 12 slices of provolone cheese


  • Season meat on all sides with spicy salt and straightened ground black pepper. Add oil to the bottom of the pressure cooker, heat to very hot over medium-high heat, tilt the pan to coat the bottom and place all or half of the meat in the pan to separate and brown on all sides. * Do not try to move it after you put it down, it will be released when it is caramelized and ready on your own. Cook all or more pieces at a time, removing them into a plate when browned as you go. Do not turn off the heat.
  • Add the pot, 3/4 cup beef broth, red wine, worcestershire and soy sauce into the pan. Scrape every bit from the bottom of the pan. Whisk the rest of the ingredients up to the onion.
  • Put meat back in pan, insert bay leaf, top with slices of onion.
  • Place the rubber gasket in the lid securely and correctly, place it on the lid and close, secure the handles until they are closed and locked. Place the controller on top. Allow heat and pressure to build until the controller starts to rock. Turn the heat down to approx. medium.
  • Adjust the heat a little until the controller is at a nice steady cut and sounds like a "tick tock" on a watch. Set hours for 40 minutes. When the time comes, turn off the heat and gently and gently move the pan to a cool place on the stove. Let the pressure drop by it yourself. This will take 20-30 minutes. When there is no more pressure and no more steam is released when the regulator is tilted, the regulator must be carefully removed and opened the pan.
  • Remove meat with pliers and a slotted spoon to a medium sized bowl. * If you want some of the onions on your sandwich, remove some with the meat. Let rest in the pan. Pull apart with 2 forks. Shred or leave in piles. Tires aside.
  • Foam fat from top of broth (I use heels from bread), add butter and whisk to dissolve butter and any onions left, scraping bottom to several bits. Set aside. (Any leftovers that have cooled down may have a solidified fat layer on top, which can be easily removed with a fork or slotted spoon before reheating.)
  • Turn on the oven for medium broil. Cut open hoagie rolls so that the bottom halves are thicker than tops to hold up well, drizzle some of the broth on each cut side. Raise the bottom with meat, grate the cheese slices in half and top each with 2 full slices of cheese, 4 halves. Cook until the cheese is melted and the inside is lightly browned. Place on tops, cut in half if desired and serve with small bowls of broth to dip.
  • In a large frying pan, run meat on all sides in very hot oil and add it to the plate as you go. Whip everything else into the clay pot and add pieces scraped from the bottom of the skillet with a slotted spoon. Top with meat, bay leaf and onions. Cover and cook on low for 8-12 hours until they fall apart. The rest of the directions are also the same.
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