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

1. 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.
2. Pressure Cook: Lock the lid and close the pressure-release valve. Set to pressure-cook on High for 10 minutes.
3. 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

1. Add Veggies: Stir in bell peppers and pickled pepper rings.
2. Pressure Cook Again: Lock the lid and close the pressure-release valve. Set to pressure-cook on High for 5 minutes.
3. 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)

1. 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.
2. Cook on Low: Cover and cook on Low for 6 hours.
3. 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

1. Preheat Broiler: Set oven to broil and position a rack 3-4 inches from the heat.
2. Prep Buns: Place bun bottoms, cut sides up, on ungreased baking sheets.
3. Add Filling: Using tongs, place beef and vegetables on bun bottoms. Reserve cooking juices for dipping.
4. Top with Cheese: Lay 1 slice provolone cheese over each sandwich.
5. Broil: Broil for 1-2 minutes, until cheese is melted and bubbly. Watch closely to avoid burning.
6. 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.