French Dip-Style Sandwiches
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 500 g beef, all visible fat removed (cut into chunks)
- • 1 medium onion (peeled and roughly sliced)
- • 4 gluten free rolls (sliced in half)
- • 80 g reduced fat Cheddar cheese (grated)
- • 400 ml diet coke
- • 100 ml balsamic vinegar
- • 2 tbsp Worcestershire sauce
- • 2 tbsp garlic granules
- • 2 tbsp onion granules
- • 1 tbsp mustard powder
- • 1 beef stock cube
- • low calorie cooking spray
Preparation Steps
Add the beef, onions, garlic, onion granules, Worcestershire sauce, stock cube, diet coke, balsamic vinegar and mustard powder to the Instant Pot.
Lock the lid onto the pot, make sure the release valve is turned to the 'sealed' position and press 'Pressure Cook'. The pressure should be set to normal and you will need to set the time to 50 minutes.
When the Instant Pot beeps that is is finished, move the release valve to quick release (watch your face and hands, there will be hot steam!).
When the pressure is fully released take the lid off the pot and carefully remove the pieces of beef. Place them into a separate bowl and shred the meat with two forks. Place some foil over it to keep it warm.
Take your hand blender and whizz up the onions and liquid left in the Instant Pot. If you like your gravy thicker you can switch your Instant Pot to 'Saute' and reduce it down further.
Now you are ready to assemble the sandwiches. Divide the the beef and cheese between the four rolls. You can put the rolls under a hot grill for a minute to melt the cheese if you want - just make sure not to burn the bread!
Pour the gravy into ramekins and serve with the warm sandwiches.
Spray a frying pan with low calorie cooking spray and set on a medium heat.Add the beef and brown on all sides.
Once the beef is cooked, remove it from the pan and set aside. Now add the sliced onions with a little water and soften them over a low heat for a few minutes.
Add the onions, beef, garlic, onion granules, Worcestershire sauce, stock cube, diet coke, balsamic vinegar and mustard powder to the slow cooker.
Set the slow cooker to high and place the lid on. Cook for around 6 hours.
When the slow cooking is completed carefully remove the pieces of beef. Place them into a separate bowl and shred the meat with two forks. Place some foil over it to keep it warm.
Take your hand blender and whizz up the onions and liquid left in the slow cooker. If you like your gravy thicker you can reduce the liquid further in a saucepan on the hob.
Now you are ready to assemble the sandwiches. Divide the the beef and cheese between the four rolls. You can put the rolls under a hot grill for a minute to melt the cheese if you want - just make sure not to burn the bread!
Pour the gravy into ramekins and serve with the warm sandwiches.