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–+ servings

Instapot Philly Cheesesteak Sandwiches

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 6 people
Calories 453 kcal

Equipment

  • electric pressure cooker

Ingredients
  

  • 2 lb skirt steak sliced thin
  • 2 large green bell peppers sliced thin
  • 1 large Vidalia onion sliced thin
  • 3 large garlic cloves minced
  • ¼ cup beef stock
  • 2 tbsp worcestershire sauce
  • salt and pepper
  • 6 slices provalone cheese swiss cheese works well too
  • 6 Hoagie Rolls
  • butter

Instructions
 

  • In the Instapot, drizzle 1 tbsp of olive oil over the bottom and set it on the saute setting. Add in the onion and bell pepper slices and saute for a minute. Add in the minced garlic and saute for another 30 seconds to 1 minute.
  • Add in the sliced steak and stir occasionally while searing all of the sides of the steak. Pour in the beef stock (or broth if you don't have stock) as well as the Worscestershire sauce. Pressure cook on high for 12-15 minutes. Let the pressure release naturally for 5 minutes, then rapid release the rest of the pressure.
  • While the beef and vegetables are steaming in the Instapot, take the hoagie rolls and butter each side on the inside. Place buttered side down onto a baking sheet and place in a preheated 350°F oven for 7 minutes to toast the hoagie rolls. Remove the baking sheet and place cheese on both sides of the inside of the hoagie roll. Fill with the steak and vegetable mixture. Serve immediately.

Nutrition

Serving: 1servingCalories: 453kcalCarbohydrates: 30gProtein: 43gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 108mgSodium: 560mgPotassium: 753mgFiber: 2gSugar: 8gVitamin A: 387IUVitamin C: 48mgCalcium: 252mgIron: 5mg
Keyword philly cheese steak, sandwich, steak
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