How to prepare the best Pressure-Cooker Philly Cheesesteak Sandwiches

Craft the finest Pressure-Cooker Philly Cheesesteak Sandwiches with just 15 minutes of preparation and an additional 15 minutes for baking. This delightful dish is designed to serve a party of 8 people.

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

Instructions:

1. In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock the lid and close the pressure-release valve. Set to pressure-cook on high for 10 minutes. Quick-release pressure. Add peppers and pepper rings. Lock the lid; close the pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
2. Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, arrange beef, vegetables, and cheese on bun bottoms. Broil 3-4 inches from heat until the cheese is melted, taking about 1-2 minutes. Add bun tops and serve with cooking juices.

Slow-cooker option:

1. Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low for 6 hours. Stir in peppers and pepper rings; continue cooking, covered, for an additional 1-2 hours or until the meat is tender.
2. Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, place beef, vegetables, and cheese on bun bottoms. Broil 3-4 inches from heat until cheese is melted, taking about 1-2 minutes. Add bun tops and serve with cooking juices.