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Pressure-Cooker Philly Cheesesteak Sandwiches

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
  • Total Time
    Prep: 15 min. Cook: 15 min. + releasing
  • Makes
    8 servings

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 until cheese is melted, 1-2 minutes. 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, 1-2 hours or until meat is tender.
  • 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 until cheese is melted, 1-2 minutes. 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.
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Reviews

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Average Rating:
  • Mackenzie
    Sep 11, 2020

    SO GOOD!! Very wet because i had half the sirloin, and it made my sandwich soggy, but the flavor is bangin!!

  • Butcher2boy
    Dec 6, 2019

    ABSOLUTELY DELICIOUS. I did a few changes for I used what I had on hand and we liked it this way. I had a package of boneless beef ribs, sliced thin. Created my own version of Italian salad dressing mix with my own spices and used an envelope of Lipton's Onion Soup and put in 10 ounces of water. I let this all marinate for a couple of hours with the sliced onions then put my insta-pot on "meat stew" so it cooked a little slower and longer. The meat was crazy tender. I froze half of the mixture for another time. As for Carla,I've never had a true Philly Sandwich, she's from Philadelphia and maybe has a great place to get a sandwich and this recipe wasn't close to it. I'm not going to say she did or didn't try this.

  • Heide
    Nov 1, 2019

    Delicious, and I agree with Paisley, don't know why Carla gave it 1 star. Don't beleive she even tried it. It was amazing, and a hit here with my family. I also used the left over meat for quesadillas the next day and everyone loved it.

  • amsm
    Oct 30, 2019

    I used the slow cooker method, and I thought these sandwiches were great. I especially liked the melty cheese on top after broiling them. I would definitely make these again!

  • benchelle91
    Oct 14, 2019

    No comment left

  • Paisley
    Oct 1, 2019

    I'm not sure why Carla gave it one star or what her comment even means but it tasted like a Philly Cheesesteak to me! Fantastic Recipe Thank You for Sharing!

  • Carla
    Sep 15, 2019

    I am sorry living in Philly Born