Large Family Instant Pot Seasoned Steak Sandwiches Recipes

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!

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.

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

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.

LARGE FAMILY INSTANT POT SEASONED STEAK SANDWICHES

Steps:

• Dump the chuck roast, beef broth, garlic, italian seasoning, salt, pepper, and pepperoncini peppers with juice to the pot of the electric pressure cooker.
• Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to "manual" or "pressure cook" for 60 minutes. Allow a natural release of pressure when the cook cycle is complete.
• Meanwhile, place a medium skillet over medium-high heat. Add the olive oil. When it is hot, add the sliced bell pepper. To caramelize the edges of the bell pepper, stir only as needed.
• Shred or thinly slice the beef.
• Serve the beef on sliced hoagie rolls topped with sliced provolone cheese and bell peppers and the au jux on the side for dipping.
• For the slow cooker:
• Dump the chuck roast, beef broth, garlic, italian seasoning, salt, pepper, and pepperoncini peppers with juice to the crock of a slow cooker. Cover and cook for 8 to 10 hours.
• Meanwhile, place a medium skillet over medium-high heat. Add the olive oil. When it is hot, add the sliced bell pepper. To caramelize the edges of the bell pepper, stir only as needed.
• Shred or thinly slice the beef.