Instant Pot Great Steak Sandwich Recipes

INSTANT POT PHILLY CHEESE STEAK SANDWICHES

Steps:

• Season the chuck roast with Kosher salt and pepper.
• On the sauté setting add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• Add the beef broth, beer, and Worcestershire sauce.
• Add the onions to the side of the beef.
• Cover and cook on high pressure for 40 minutes, then 15 minutes natural release.
• Remove the beef carefully then add the green bell peppers to the liquid and onions on the sauté setting for 15 minutes.
• Let beef cool for 10 minutes, then slice against the grain (you can also pull apart with 2 forks).
• Layer hoagie rolls with cheese whiz on both sides, then beef and the cooked onions and bell peppers.
• Serve au jus on the side in a small bowl if you want to dip the sandwiches.

INSTANT POT STEAK SANDWICHES

Steps:

• Preheat oven to 350
• Set Instant Pot to sauté and drizzle olive oil into the pot
• Add peppers, onions and steak and sauté for 3 minutes
• Place the beef, beef broth, garlic, Italian seasoning, Worcestershire sauce, salt and pepper in the Instant Pot and stir to combine.
• Put the lid on the pot and seal. Then set to high pressure and cook for 8 minutes.
• While beef is cooking place a slice of cheese onto each sliced roll and then place in oven to melt, about 3-5 minutes
• At the end of the 10 minutes release the pressure before removing the lid.
• Place the beef mixture onto sliced hoagie rolls with melted cheese.
• Using a ladle scoop out au jus for dipping the sandwiches

INSTANT POT GREAT STEAK SANDWICH

Steps:

• Slice the top round steak across the grain into the thinnest pieces possible. I used a sharp serrated knife* and it helps if you throw the meat in the freezer for 10-20 minutes before slicing.
• Throw the meat into a bowl and stir in 1 Tbsp of olive oil, Worcestershire and seasoned salt. Set aside.
• Heat Instant Pot on the sauté setting. When display says HOT add in the remaining 1 Tbsp of oil and the onions. Sauté the onions for about 4-5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
• Add the meat into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on LOW pressure. When time is up let the pressure release naturally (mine was all released within 10 minutes). Remove the lid.
• In a bowl stir together the softened butter, garlic powder and dill. Spread the inside of the hoagies with the butter spread.
• Pile some meat on the bun and top with provolone cheese. You can also toast the buns, if you'd like. Add a couple slices of tomatoes, if desired. Eat and enjoy.

PRESSURE-COOKER PHILLY CHEESESTEAK SANDWICHES

Steps:

• 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.

INSTANT POT STEAK BOMB SANDWICH

Steps:

• In a small bowl stir together the kosher salt, rosemary, thyme, pepper, garlic powder, onion powder and paprika.
• Pat the roast dry and cut off any excess fat. Press the seasonings all over the meat.
• Turn Instant Pot to saute setting. When the display says HOT add in the oil and swirl it around. Place roast in the pot and brown for 5 minutes on one side and then flip over and brown for 5 minutes on the opposite side. Move to a plate.
• Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Add the roast back into the pot and place the onions and mushrooms around it.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 25 minutes. Move valve to venting. Remove the lid.
• Place the meat on a cutting board and let rest for about 10 minutes.
• Add the green peppers into the Instant Pot with the liquid. Cover the pot and let the pot sit on warm to soften up the peppers.
• Combine the mayo and garlic together in a little bowl. Spread one side of each hoagie with a tablespoon of the mayo.
• Use a serrated bread knife to slice the meat across the grain as thin as possible. The middle part of the roast should still be a little pink.
• Place the 2 slices of cheese on each open hoagie roll. Place the rolls on a pan and toast the bread under your oven's broiler (about 3 minutes).
• Pile some of the meat onto each of the hoagies and use a slotted spoon to add peppers, onions and mushrooms on top of the sandwich.
• Salt and pepper, if needed. Eat and enjoy!