Description
Want a quick, mouthwatering meal that brings the iconic flavors of Philadelphia to your kitchen? Pressure-Cooker Philly Cheesesteak Sandwiches are the ultimate recipe! These hearty sandwiches feature tender, thinly sliced beef sirloin, caramelized onions, vibrant bell peppers, and melty provolone cheese, all piled onto toasted hoagie buns.
Ingredients
- For the Filling:
- 1 beef top sirloin steak (3 pounds), thinly sliced
- 2 large onions, cut into 1/2-inch strips
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 2 garlic cloves, minced
- 1 package (0.7 ounces) Italian salad dressing mix
- 2 teaspoons beef base
- 1/2 teaspoon pepper
- 2 large red or green bell peppers, cut into 1/2-inch strips
- 1/2 cup pickled pepper rings
- For Assembly:
- 8 hoagie buns or French rolls, split
- 8 slices provolone cheese
Why These Ingredients Matter
- Sirloin Steak: Lean and tender, ideal for thin slicing and quick cooking.
- Onions: Caramelize for sweet, savory depth.
- French Onion Soup: Adds rich, beefy flavor to the broth.
- Garlic, Italian Dressing Mix, Beef Base: Enhance umami and seasoning.
- Pepper: Provides a subtle kick.
- Bell Peppers: Add crunch and color.
- Pickled Pepper Rings: Bring tangy, spicy contrast.
- Hoagie Buns: Sturdy rolls to hold the filling.
- Provolone Cheese: Melts into a creamy, tangy topping.
Substitutions and Variations
- Steak: Swap with ribeye, flank steak, or pre-sliced beef for stir-fry (same cooking time).
- Onions: Use yellow or sweet onions, or 1 teaspoon onion powder in a pinch.
- French Onion Soup: Replace with 1-1/4 cups beef broth plus 1 tablespoon Worcestershire sauce.
- Italian Dressing Mix: Use 1 teaspoon each dried oregano, basil, and garlic powder.
- Beef Base: Substitute with 1 beef bouillon cube dissolved in 2 tablespoons water.
- Bell Peppers: Swap with poblano peppers or mushrooms for a twist.
- Pepper Rings: Use sliced jalapeños, banana peppers, or omit for less heat.
- Buns: Replace with ciabatta rolls, baguette slices, or gluten-free buns.
- Cheese: Swap with Cheez Whiz, mozzarella, or American cheese for a classic Philly vibe.
- Gluten-Free: Use gluten-free buns, soup, and dressing mix.
Instructions
Step 1: Prep Your Ingredients
- Thinly slice 1 beef top sirloin steak (3 pounds) against the grain (partially freeze for 30 minutes for easier slicing).
- Cut 2 large onions and 2 large bell peppers into 1/2-inch strips.
- Mince 2 garlic cloves.
- Measure 1 can (10-1/2 ounces) French onion soup, 1 package Italian salad dressing mix, 2 teaspoons beef base, 1/2 teaspoon pepper, 1/2 cup pickled pepper rings.
- Split 8 hoagie buns and set out 8 slices provolone cheese.
Tip: Slice beef as thinly as possible for tenderness; prep veggies uniformly for even cooking.
Step 2: Pressure Cook the Beef
- Combine Ingredients: In a 6-quart electric pressure cooker, add sliced beef, onions, French onion soup, minced garlic, Italian salad dressing mix, beef base, and pepper. Stir to combine.
- Pressure Cook: Lock the lid and close the pressure-release valve. Set to pressure-cook on High for 10 minutes.
- Quick Release: Once cooking is complete, quick-release the pressure carefully.
Tip: Stir ingredients to coat beef evenly; ensure the valve is sealed before cooking.
Step 3: Add Peppers
- Add Veggies: Stir in bell peppers and pickled pepper rings.
- Pressure Cook Again: Lock the lid and close the pressure-release valve. Set to pressure-cook on High for 5 minutes.
- Natural Release: Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Tip: Add peppers later to maintain some crunch; check beef tenderness after release.
Step 4: Slow-Cooker Option (Alternative)
- Combine Ingredients: In a 4- or 5-quart slow cooker, mix sliced beef, onions, French onion soup, garlic, Italian salad dressing mix, beef base, and pepper.
- Cook on Low: Cover and cook on Low for 6 hours.
- Add Peppers: Stir in bell peppers and pickled pepper rings; cook on Low for 1-2 hours more, until meat is tender.
Tip: Stir halfway through slow cooking if possible; ensure beef is fork-tender before adding peppers.
Step 5: Assemble the Sandwiches
- Preheat Broiler: Set oven to broil and position a rack 3-4 inches from the heat.
- Prep Buns: Place bun bottoms, cut sides up, on ungreased baking sheets.
- Add Filling: Using tongs, place beef and vegetables on bun bottoms. Reserve cooking juices for dipping.
- Top with Cheese: Lay 1 slice provolone cheese over each sandwich.
- Broil: Broil for 1-2 minutes, until cheese is melted and bubbly. Watch closely to avoid burning.
- Finish: Place bun tops on sandwiches.
Tip: Pile filling generously but evenly; use a slotted spoon to avoid soggy buns.
Step 6: Serve
- Serve Hot: Serve sandwiches immediately with small bowls of reserved cooking juices (au jus) for dipping.
- Optional: Pair with fries, pickles, or a side salad.
Tip: Serve juices in ramekins for easy dipping; keep sandwiches warm in a low oven (200°F) if not serving right away.