Description
Ever wanted to enjoy an authentic Philly cheesesteak without leaving your kitchen? Pressure-Cooker Philly Cheesesteak Sandwiches are the perfect recipe! This quick dish combines tender sirloin, savory onions, peppers, and melty provolone on toasty hoagie buns, all made effortlessly in a pressure cooker.
Ingredients
Scale
- 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 Italian salad dressing mix
- 2 teaspoons beef base
- 1/2 teaspoon pepper
- 2 large red or green 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: A lean, flavorful cut that becomes tender under pressure, mimicking traditional cheesesteak beef.
- Onions: Add sweet, caramelized flavor, a Philly staple.
- French Onion Soup: Provides a rich, savory broth base for the filling.
- Garlic, Italian Dressing Mix, Beef Base, Pepper: Enhance the beef with bold, umami, and tangy flavors.
- Bell Peppers: Bring color and crunch, another classic cheesesteak component.
- Pickled Pepper Rings: Add a tangy, mildly spicy kick for authenticity.
- Hoagie Buns: Offer a sturdy, chewy base to hold the juicy filling.
- Provolone Cheese: Melts into a creamy, mild topping, perfect for cheesesteaks.
Substitutions and Variations
- Sirloin: Swap with ribeye, flank steak, or ground beef (reduce pressure cooking to 8 minutes for ground).
- Onions: Use yellow or red onions, or add mushrooms for a “Philly with mushrooms” twist.
- French Onion Soup: Replace with 1-1/4 cups beef broth plus 1 tablespoon onion soup mix.
- Italian Dressing Mix: Substitute with 1 teaspoon each dried oregano, basil, and garlic powder.
- Beef Base: Use beef bouillon or skip for a lighter flavor (add 1/4 teaspoon salt if omitting).
- Peppers: Swap bell peppers with poblano or skip for a simpler sandwich.
- Pepper Rings: Replace with sliced fresh jalapeños or omit for less tang.
- Buns: Use sub rolls, ciabatta, or gluten-free rolls.
- Cheese: Swap provolone with Cheez Whiz, American, or mozzarella.
- Gluten-Free: Use gluten-free buns and check soup, dressing mix, and beef base for gluten.
- Lower Sodium: Use low-sodium soup, beef base, and dressing mix.
Instructions
Making Pressure-Cooker Philly Cheesesteak Sandwiches is fast and simple, with the pressure cooker doing most of the work. A slow-cooker option is included for flexibility. Follow these steps for perfect sandwiches every time!
Step 1: Prep Your Ingredients
- Thinly slice 1 beef top sirloin steak (3 pounds), ideally partially frozen for easier slicing.
- Cut 2 large onions and 2 large red or green peppers into 1/2-inch strips.
- Mince 2 garlic cloves.
- Measure 1 can (10-1/2 ounces) condensed French onion soup, 1 package Italian salad dressing mix, 2 teaspoons beef base, 1/2 teaspoon pepper, and 1/2 cup pickled pepper rings.
- Split 8 hoagie buns or French rolls and set aside.
Tip: Freeze steak for 30 minutes to make slicing thin strips easier.
Step 2: Pressure-Cook the Beef
- Combine Ingredients: In a 6-quart electric pressure cooker, combine sliced steak, onions, French onion soup, minced garlic, Italian dressing mix, beef base, and pepper. Stir to mix.
- Pressure Cook: Lock the lid and close the pressure-release valve. Set to pressure-cook on High for 10 minutes.
- Quick Release: After cooking, quick-release the pressure carefully.
Tip: Ensure the valve is sealed tightly to avoid pressure issues.
Step 3: Add Peppers
- Add Peppers: Stir in bell pepper strips and pickled pepper rings.
- Pressure Cook Again: Lock the lid, close the pressure-release valve, and pressure-cook on High for 5 minutes.
- Release Pressure: Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Tip: The second cook softens peppers while keeping them slightly crisp.
Step 4: Slow-Cooker Option (Alternative)
- Combine Ingredients: In a 4- or 5-quart slow cooker, mix sliced steak, onions, French onion soup, garlic, Italian dressing mix, beef base, and pepper.
- Cook: Cover and cook on Low for 6 hours.
- Add Peppers: Stir in bell peppers and pepper rings; cook on Low for 1-2 hours more, until meat is tender.
Tip: Check at 7 hours total; smaller slow cookers may cook faster.
Step 5: Assemble the Sandwiches
- Prep Buns: Place bun bottoms, cut sides up, on ungreased baking sheets.
- Add Filling: Using tongs, place beef, onions, peppers, and juices on bun bottoms.
- Top with Cheese: Lay 1 slice of provolone cheese on each sandwich.
- Broil: Broil 3-4 inches from heat for 1-2 minutes, until cheese is melted and bubbly. Watch closely to avoid burning.
Tip: Pile the filling high for a generous sandwich, but avoid overloading to keep buns sturdy.
Step 6: Serve
- Place bun tops on sandwiches and serve immediately with a side of cooking juices (au jus) for dipping.