Instant Pot Philly Cheesesteak Stuffed Peppers Recipes

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INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS



Instant Pot® Philly Cheesesteak Stuffed Peppers image

This takes the Philly cheesesteak to new levels, plus it cooks in the Instant Pot® for a quick meal.

Provided by thedailygourmet

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
1 (8 ounce) package sliced crimini mushrooms
1 small onion, diced
1 tablespoon minced garlic
1 ½ pounds sirloin steak, thinly sliced
2 teaspoons Italian seasoning
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ cup water
8 slices provolone cheese
2 green bell peppers, halved and seeded

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
  • Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
  • Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
  • Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
  • Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

Nutrition Facts : Calories 567 calories, Carbohydrate 8.9 g, Cholesterol 127.9 mg, Fat 37.6 g, Fiber 2.9 g, Protein 47.6 g, SaturatedFat 18.1 g, Sodium 1077.7 mg, Sugar 2.5 g

INSTANT POT PHILLY CHEESE STEAK SANDWICHES RECIPE



Instant Pot Philly Cheese Steak Sandwiches Recipe image

Did you know you could make Philly Cheese Steak Sandwiches in your Instant Pot? These cook in 8 minutes and taste just like your favorite sandwich shop!

Provided by Lauren

Categories     Main Course

Time 18m

Number Of Ingredients 8

1 Tablespoon olive oil
1 green bell pepper (sliced)
1 onion (medium, sliced)
1½ pounds beef round steak (thinly sliced)
1 package Italian dressing mix
1¼ cups beef broth
1 loaf French Bread
4 slices Provolone cheese

Steps:

  • Set your instant pot to SAUTE and let it heat up.
  • Add olive oil, sliced green bell pepper, and sliced onion and saute until cooked through (about 5 minutes.)
  • Add sliced steak and italian dressing mix and saute meat with vegetables for 2 minutes.
  • Pour in beef broth and stir one last time.
  • Hit CANCEL on your instant pot to shut off the saute feature.
  • Place lid on Instant pot with valve set to "sealing."
  • Select PRESSURE COOK or MANUAL and set timer for 8 minutes.
  • After timer runs out, let your Instant Pot do a natural release for 10 minutes.
  • Cut French bread into 4 pieces (4 hoagie buns work as well!).
  • Scoop meat onto sandwich and top with a slice of provolone cheese.
  • Optional: Toast or broil your sandwich to melt the cheese.

Nutrition Facts : Calories 648 kcal, Carbohydrate 61 g, Protein 57 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 120 mg, Sodium 1084 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS



Instant Pot® Philly Cheesesteak Stuffed Peppers image

This takes the Philly cheesesteak to new levels, plus it cooks in the Instant Pot® for a quick meal.

Provided by thedailygourmet

Categories     Everyday Cooking

Time 1h10m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
1 (8 ounce) package sliced crimini mushrooms
1 small onion, diced
1 tablespoon minced garlic
1 ½ pounds sirloin steak, thinly sliced
2 teaspoons Italian seasoning
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ cup water
8 slices provolone cheese
2 green bell peppers, halved and seeded

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
  • Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
  • Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
  • Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
  • Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

Nutrition Facts : Calories 567 calories, Carbohydrate 8.9 g, Cholesterol 127.9 mg, Fat 37.6 g, Fiber 2.9 g, Protein 47.6 g, SaturatedFat 18.1 g, Sodium 1077.7 mg, Sugar 2.5 g

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