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Pressure-Cooker Philly Cheesesteak Sandwiches

Ingredients

  • 1 beef top sirloin steak (3 pounds), thinly sliced
  • 2 large onions, cut into 1/2-inch strips
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 2 garlic cloves, minced
  • 1 package Italian salad dressing mix
  • 2 teaspoons beef base
  • 1/2 teaspoon pepper
  • 2 large red or green peppers, cut into 1/2-inch strips
  • 1/2 cup pickled pepper rings
  • 8 hoagie buns or French rolls, spllit
  • 8 slices provolone cheese

Directions

  • Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
  • Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
  • Slow-cooker option: Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours.
  • Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

Editor’s Note

Look for beef base near the broth and bouillon.

Nutrition Facts

1 sandwich: 547 calories, 18g fat (7g saturated fat), 85mg cholesterol, 1381mg sodium, 45g carbohydrate (10g sugars, 3g fiber), 51g protein.

Total Time
Prep: 15 min. Cook: 15 min. + releasing

Makes
8 servings

Melt-in-your-mouth delicious! For this steak and cheese recipe, I like to saute extra onions and green pepper just until they are al dente to add to the top of the meat before melting the cheese. —Kimberly Wallace, Dennison, Ohio


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Written by tasteofhome

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