BEEF DIP SANDWICHES (Pressure Cooker Recipe)

I used a recipe from This Old Gal for Italian Drip Beef French Dip Sandwiches. I swapped out a few of the ingredients for Epicure ones, and it was super delicious!

BEEF DIP SANDWICHES
2.5 lb. beef roast (I used eye of round)
1 1/2 c. beef broth (I used water + Epicure's Beef Broth)
2 tbsp. Epicure's Italian Dressing Mix
1 tsp. salt
1/4 c. water
about 1 c. liquid from a jar of Pepperoncini peppers
16 Pepperoncini peppers

For sandwiches:
crusty sandwich rolls
butter
Epicure's Garlic & Onion Nutritional Yeast or Herb & Garlic Dip Mix
extra pepperoncini peppers
mozzarella cheese

Put the first group of ingredients into your pressure cooker. Lock the lid and cook at high pressure for 55 minutes. Allow the pressure to naturally release (this may take 20-30 minutes). When the pressure is released, unlock to the lid and shred the beef. Stir the beef back into the liquid. Butter the crusty rolls and sprinkle with garlic seasoning. Toast in the oven, and then assemble your sandwiches.

TOURTIÈRE

This recipe usually gives me 4-5 pies.

4 cloves of garlic, minced
3 onions, diced
1 tbsp. oil
2.5 lbs. ground pork
2.5 lbs. ground beef
1/4 c. flour
2 tbsp. Epicure's 3 Onion Dip Mix
2 tsp. Epicure's Pumpkin Pie Spice
1 tbsp. Epicure's Montreal Steak Spice or Beef & Steak Seasoning
salt & pepper
4 potatoes, grated (you can also boil them and dice them up if you prefer)
2-3 c. beef broth

In a large pot over medium heat, soften the garlic and onions in oil.  Add the ground meat and cook until it is all browned.  Drain if necessary.  Stir in flour and seasonings, add grated potatoes and stock, and continue cooking for about 40-45 minutes, stirring frequently.  Remove from heat and let it cool.

There are a few ways you can make your tourtière:

• The traditional way is to make meat pies.  Roll out a pie crust, fill it up with tourtière filling, and then cover with another pie crust and bake in the oven for 10 minutes at 450 F and then 45 minutes at 350 F.
• I usually make 1 pie for supper, and portion the rest of the filling in freezer bags (3-4 c. filling per bag). When you want to make a tourtière, just thaw out a bag of filling, put it in a pie crust and bake it.
• Bake the filling in puff pastry triangles for an appetizer.
• Make mini tarts.