I cherish a decent Philly Cheesesteak sandwich, it's effectively one of a definitive solace nourishments for me and my family. What's not to adore about liquefy in your mouth hamburger covered in a velvety cheddar sauce? We had an incredible little café around the local area that made extraordinary Philly cheesesteaks, yet, obviously, they shut as the year progressed! So much misery! Anyway, if there is one thing I adore making most in my Instant Pot it is meat! At the point when done effectively, you can have too delicate and succulent meat in a snap, much the same as these Instant Pot Chicken thighs and my Instant Pot Pulled Pork.
I like to make my own custom made cheddar sauce to go with these. You can just make it in a pot on the stovetop while your meat is cooking. On the off chance that you like, you can buy jostled cheddar sauce or even simply top them with provolone cheddar.
I know a ton of you got an Instant Pot as a Christmas present this year, and I'd love to hear what all you are making! Attempt these out, and leave me a remark revealing to me how you delighted in them!
- FOR THE MEAT:
- 2 Pounds Top Sirloin Steak
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Large Onion, Sliced
- 2 Cups Beef Broth
- FOR THE CHEESE SAUCE:
- 4 Tablespoons Butter, Divided
- 2 Tablespoons Flour
- 1/2 Cup Milk
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Dijon Mustard, Optional
- 1/4 Teaspoon Hot Sauce, Optional
- 3/4 Cup Shredded Cheddar Cheese
- 4 Hoagie Rolls, For Serving
Instructions
- FOR THE MEAT:
- *OPTIONAL: For best results, place the steak into the freezer for 30 minutes. This makes thinly slicing the steak easier.
- Preheat the Instant Pot to Saute.
- Slice the steak into thin strips and season with garlic, salt, and pepper.
- Add two tablespoons of the butter to the hot Instant Pot. Add the steak, onion, and peppers and saute, stirring occasionally for 5 minutes.
- Turn the Instant Pot off. Pour the beef broth into the bottom of the pot and use a wooden spoon to deglaze the bottom of the pot.
- Place the lid on the pot and set to sealing. Cook on manual/high for 6 minutes.
- Allow the pot to come to pressure naturally for 10 minutes before removing the lid.
- FOR THE CHEESE SAUCE:
- While the meat is cooking under pressure, heat a medium saucepan on the stove over medium heat.
- Add the butter and stir until melted. Sprinkle the flour over the butter, cook and stir for 1 minute.
- Slowly whisk the milk into the flour mixture, turn the heat to low and simmer for about 3 minutes until thick. Whisk in the salt, pepper, dijon mustard, and hot sauce.
- Remove the pan from the heat and stir in the cheese until melted.
- Remove the meat from the Instant Pot with a slotted spoon, discarding the broth.
- Serve the meat mixture in hoagies topped with cheese sauce as desired.
Read more our recipe Pressure Cooker Chicken and Rice #dinnerrecipe #food
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