{"id":89518,"date":"2025-02-15T10:51:52","date_gmt":"2025-02-15T10:51:52","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/do-ahead-backyard-bbq-sandwiches-for-a-crowd\/"},"modified":"2025-02-15T10:51:52","modified_gmt":"2025-02-15T10:51:52","slug":"do-ahead-backyard-bbq-sandwiches-for-a-crowd","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=89518","title":{"rendered":"Do-Ahead Backyard BBQ Sandwiches for a Crowd"},"content":{"rendered":"


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Since I live alone, people reach out to me all the time asking how I eat things like beef roasts or pork roasts, if I am typically just serving one person \u2013 me!<\/p>\n

Easy \u2013 morph the leftovers into all kinds of things, like this Instant Pot chuck roast. It\u2019s easily 10-12 servings (my typical serving is 4 ounces) and it can go from these French dip sandwiches to a beef and potato hash with eggs for breakfast, taco or enchilada fillings or thrown in a quick soup for added protein.<\/p>\n

The leftovers freeze great \u2013 I would freeze in 8-ounce portions and be sure to date and label your food \u2013 I was notorious for not doing that, and I would end out throwing food because I literally had no idea what it was, or when I made it.<\/p>\n

This recipe is also great for a crowd too! Most of the work can be done ahead of time so you can enjoy your guests and not be stuck in the kitchen preparing the meal.<\/p>\n

These Instant Pot French dip sandwiches are going to be your go-to backyard BBQ sandwich.<\/p>\n

Make the beef ahead of time in the Instant Pot, then make sandwiches an hour before guests arrive. When ready, just reheat au jus and throw them on the grill to get all crisp and melty!<\/p>\n

\"TCB<\/p>\n

Instant Pot French Dip Sandwiches<\/h2>\n

Scroll down for a printable version of this recipe<\/em><\/p>\n

Makes: 10-12 servings<\/em><\/p>\n

Prep time: 5 minutes<\/em><\/p>\n

Cook time:\u00a0 1 hour, 50 minutes<\/em><\/p>\n

Inactive time: 20 minutes<\/em><\/p>\n

\u00a0<\/p>\n

7 pounds chuck roast<\/p>\n

1\/2 teaspoon salt<\/p>\n

1\/2 teaspoon pepper<\/p>\n

1\/2 cup giardiniera (mild or spicy or make The Chopping Block’s Owner\/Chef Shelley Young’s recipe<\/a>)<\/p>\n

1\/2 cup soy sauce<\/p>\n

2 tablespoons garlic powder<\/p>\n

2 packets onion soup mix (I use beefy onion)<\/p>\n

5 cups beef broth<\/p>\n

10-12 French bread rolls<\/p>\n

1\/2 pound provolone cheese<\/p>\n

\u00a0<\/p>\n

1. Spray a cast iron skillet with avocado oil spray and heat to medium high.<\/p>\n

2. I used 3 chuck roasts – season both sides with salt and pepper. Individually sear both sides of each roast for 2-3 minutes a side. Add to Instant Pot.<\/p>\n

3. In a bowl, mix the giardiniera, soy sauce, garlic powder and onion soup mix. Stir until combined. Pour over beef.<\/p>\n

\"TCB4. Add 5 cups of beef broth to the Instant Pot.<\/p>\n

5. Seal the Instant Pot and cook on high pressure for 1:40 minutes (100 minutes). Let sit for 20 minutes (also called natural release) before releasing the pressure.<\/p>\n

\"TCB6. Let the beef cool on a cutting board and remove any big pieces of fat and pull apart.<\/p>\n

\"TCB7. To make sandwiches: add beef to good French rolls, top with provolone cheese and either broil, air fry or grill the sandwich until the cheese is melty.<\/p>\n

8. Strain the au jus from the Instant Pot and reheat upon serving for dipping.<\/p>\n

This au jus is money! You can garnish your sandwiches with more giardiniera, saut\u00e9ed mushrooms or onions if desired.<\/span><\/p>\n

Our Lincoln Square location has an outdoor patio which is not only fun to hang out on during the summer, but allows us to host amazing grilling classes<\/a> too. If you\u2019ve been intimidated with cooking on a Big Green Egg (or even your gas grill), now is your chance to have hands-on lessons before buying a grill for your own backyard.<\/p>\n

\"See<\/a><\/span><\/span><\/p>\n

\u00a0<\/p>\n

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Yield: <\/strong>10-12<\/span><\/p>\n

Author: <\/strong>Biz Velatini<\/span><\/span><\/p>\n