Pressure-Cooker Philly Cheesesteak Sandwiches

Prep: 15 min. Cook: 15 min. + releasing. 8 servings

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Ingredients

• 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
• 8 hoagie buns or French rolls, split
• 8 slices provolone cheese

Directions

1. 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.
2. Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, place beef, vegetables and cheese on bun bottoms. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Add bun tops; serve with cooking juices.
4. 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.
5. Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, place beef, vegetables and cheese on bun bottoms. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Add bun tops; serve with cooking juices.

Beef Base

Look for beef base near the broth and bouillon.

Nutrition Facts

1 sandwich: 547 calories, 18g fat (7g saturated fat), 85mg cholesterol, 1381mg sodium, 45g carbohydrate (10g sugars, 3g fiber), 51g protein.