Description
Ever wondered how to recreate the iconic Philly cheesesteak at home with minimal effort and maximum flavor? Picture sinking your teeth into Pressure-Cooker Philly Cheesesteak Sandwiches, where tender, thinly sliced sirloin, caramelized onions, and melty provolone pile high on toasted hoagie buns, all infused with savory juices from a quick pressure-cook.
Ingredients
Each ingredient in Pressure-Cooker Philly Cheesesteak Sandwiches contributes to its savory, cheesy, and juicy profile. Substitutions make it adaptable to your pantry.
- Beef Top Sirloin Steak (3 lbs, thinly sliced): Lean, flavorful cut that becomes tender when cooked. Substitution: Ribeye, flank steak, or pre-sliced beef for stir-fry.
- Large Onions (2, cut into ½-inch strips): Add sweet, caramelized flavor. Substitution: Yellow or white onions, or 1 tsp onion powder.
- Condensed French Onion Soup (10.5 oz can, undiluted): Provides rich, savory broth base. Substitution: 1 cup beef broth with 1 tbsp caramelized onion.
- Garlic Cloves (2, minced): Enhance savory depth. Substitution: ½ tsp garlic powder.
- Italian Salad Dressing Mix (1 package): Adds tangy, herby flavor. Substitution: 1 tbsp Italian seasoning with 1 tsp salt.
- Beef Base (2 tsp): Boosts umami and richness. Substitution: Beef bouillon cube or 2 tbsp soy sauce.
- Pepper (½ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
- Large Red or Green Peppers (2, cut into ½-inch strips): Bring color and mild sweetness. Substitution: Bell peppers of any color or canned roasted peppers.
- Pickled Pepper Rings (½ cup): Add tangy, spicy kick. Substitution: Sliced banana peppers, jalapeños, or omit for milder flavor.
- Hoagie Buns or French Rolls (8, split): Sturdy base for the filling. Substitution: Sub rolls, ciabatta, or gluten-free buns.
- Provolone Cheese (8 slices): Melts into creamy, nutty goodness. Substitution: Mozzarella, cheddar, or Cheese Whiz for a traditional twist.
Why These Ingredients Matter:
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- Sirloin and French onion soup create a juicy, flavorful filling that mimics classic cheesesteak vibes.
- Peppers and pickled rings add crunch and zing, balancing the richness.
- Provolone cheese delivers the melty, gooey texture Philly fans love.
- Pressure cooking locks in flavor and tenderizes beef quickly, while slow cooking offers a low-maintenance option.
Instructions
Pressure-Cooker Method
- Prep the Ingredients (10 minutes):
- In a 6-quart electric pressure cooker, combine 3 lbs thinly sliced beef top sirloin steak, 2 large onions (cut into ½-inch strips), 10.5 oz can condensed French onion soup (undiluted), 2 minced garlic cloves, 1 package Italian salad dressing mix, 2 tsp beef base, and ½ tsp pepper.
- Stir to mix well. Tip: Slice beef thinly (partially freeze for easier cutting); no need to pre-cook onions, as they soften during pressure cooking.
- Pressure Cook the Beef (10 minutes):
- Lock the lid and close the pressure-release valve.
- Adjust to pressure-cook on high for 10 minutes.
- Quick-release the pressure when done. Tip: Ensure the valve is sealed tightly; quick-release carefully to avoid steam burns.
- Add Peppers and Cook Again (5 minutes):
- Stir in 2 large red or green peppers (cut into ½-inch strips) and ½ cup pickled pepper rings.
- Lock the lid and close the pressure-release valve.
- Pressure-cook on high for an additional 5 minutes.
- Let pressure release naturally for 10 minutes, then quick-release any remaining pressure. Tip: Add peppers later to maintain some crunch; natural release helps tenderize beef further.
- Assemble the Sandwiches (5 minutes):
- Preheat the broiler.
- Place 8 split hoagie bun bottoms, cut sides up, on ungreased baking sheets.
- Using tongs, divide beef, vegetables, and cooking juices among bun bottoms (about ¾-1 cup filling per sandwich).
- Top each with 1 slice provolone cheese. Tip: Spoon some cooking juices onto buns for extra flavor; don’t soak buns to avoid sogginess.
- Broil and Serve (3 minutes):
- Broil 3-4 inches from heat for 1-2 minutes, until cheese is melted and bubbly.
- Add bun tops and serve immediately with a side of cooking juices for dipping (about ¼ cup per serving for 8 servings). Tip: Watch closely to prevent burning; use oven mitts when handling hot baking sheets.
Slow-Cooker Method
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- Prep the Ingredients (10 minutes):
- In a 4- or 5-quart slow cooker, combine 3 lbs thinly sliced beef top sirloin steak, 2 large onions (cut into ½-inch strips), 10.5 oz can condensed French onion soup (undiluted), 2 minced garlic cloves, 1 package Italian salad dressing mix, 2 tsp beef base, and ½ tsp pepper.
- Stir to mix well. Tip: Grease the slow cooker with cooking spray for easier cleanup; slice beef thinly for tenderness.
- Slow Cook the Beef (6 hours):
- Cover and cook on low for 6 hours, until beef is tender. Tip: Check at 5.5 hours; avoid lifting the lid early to maintain heat.
- Add Peppers and Cook Again (1-2 hours):
- Stir in 2 large red or green peppers (cut into ½-inch strips) and ½ cup pickled pepper rings.
- Cover and cook on low for an additional 1-2 hours, until peppers are tender but not mushy. Tip: Add peppers later to preserve texture; taste and adjust seasoning if needed.
- Assemble the Sandwiches (5 minutes):
- Preheat the broiler.
- Place 8 split hoagie bun bottoms, cut sides up, on ungreased baking sheets.
- Using tongs, divide beef, vegetables, and cooking juices among bun bottoms (about ¾-1 cup filling per sandwich).
- Top each with 1 slice provolone cheese. Tip: Lightly toast buns under the broiler for 30 seconds before adding filling for extra crunch.
- Broil and Serve (3 minutes):
- Broil 3-4 inches from heat for 1-2 minutes, until cheese is melted and bubbly.
- Add bun tops and serve immediately with a side of cooking juices for dipping (about ¼ cup per serving for 8 servings). Tip: Serve juices in small ramekins for easy dipping; ensure cheese is fully melted for the classic cheesesteak experience.
