French Dip Sandwiches
Looking for something that tastes incredibly naughty but won’t pile on the pounds? These French Dip Sandwiches are just the thing!
Syns/portion
Zero
Servings Prep Time
4portion 20minutes
Cook Time50
minutes
Servings Prep Time
4portion 20minutes
Cook Time50
minutes
Instructions
Instant Pot/Pressure Cooker
  1. Take your beef and trim all the visible fat. The easiest way to do this is with scissors. It is a little time consuming but important to keep this dish slimline. Cut the now lean beef into a few smaller pieces.
  2. Roughly slice the onions. They don’t need to be finely chopped.
  3. Add the beef, onions, garlic, onion granules, Worcestershire sauce, stock cube, diet coke, balsamic vinegar and mustard powder to the Instant Pot.
  4. 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.
  5. 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!). In this time cut your rolls in half and grate the cheese ready to assemble the sandwiches.
  6. 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.
  7. 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.
  8. Assemble the sandwiches by cutting the rolls in half and splitting 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!
  9. Pour the gravy into ramekins and serve with the warm sandwiches.
Slow Cooker
  1. Take your beef and trim all the visible fat. The easiest way to do this is with scissors. It is a little time consuming but important to keep this dish slimline. Cut the now lean beef into a small pieces. Chunks are about the size of a match box work well in the slow cooker.
  2. Roughly slice the onions. They don’t need to be finely chopped.
  3. Add the beef to a frying pan sprayed with low calorie cooking spray. Fry the beef for a few minutes to brown the surface.
  4. 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.
  5. Add the onions, beef, garlic, onion granules, Worcestershire sauce, stock cube, diet coke, balsamic vinegar and mustard powder to the slow cooker.
  6. Set the slow cooker to high and place the lid on. Cook for around 6 hours.
  7. 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.
  8. 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.
  9. Assemble the sandwiches by cutting the rolls in half and splitting 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!
  10. Pour the gravy into ramekins and serve with the warm sandwiches.