PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP



Recipe By:  Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine 
As Published in Taste of Home October/November 2019

https://www.tasteofhome.com/recipes/pressure-cooker-philly-cheesesteak-sandwiches/

PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP

I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!

When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.

Please be sure to read my notes below – there are so many delicious possibilities with this meat!

2-1/2 – 3 lbs. thinly sliced steak (I used NY Strip or Top Sirloin)
2-3 red, green, orange or yellow peppers, sliced into 1/2-inch strips
2 large onions, sliced into 1/2-inch strips
2 cloves garlic, minced
1/2 cup banana pepper rings – a little juice will not hurt
1/2 tsp black pepper
1 envelope dry Italian dressing mix
1 can French Onion Soup
2 tsp beef base

8 slices of provolone cheese or use your favorite cheese
8 hoagie rolls

INSTANT POT
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.

CROCKPOT
Combine the first 7 ingredients in a 5-qt. or larger crockpot. 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.

Notes:
Look for beef base near the broth and bouillon.

As an option I also like to add chicken breast strips with my beef strips – Very Tasty!

Cooking methods – I provided instructions for the Instant Pot and Crockpot BUT this cooks just as well on the stovetop too!

I have bought stir-fry steak strips already sliced from Buehler’s our local grocery store AND I have used steak from Giant Eagle called Philly Steak strips both very good! I Really LOVE the Philly Steak Strips from Giant Eagle!

This meat is also delicious in a tortilla wrap!

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙

 

 

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