Instant Pot Philly Cheesesteak
These Instant Pot Philly Cheesesteak Sandwiches are so easy! They're made in under 30 minutes. You'll love these meaty and cheesy sandwiches.
Servings: 4 servings
Calories: 541kcal
Ingredients
- 1 tbsp olive oil
- 1 lb sirloin steak thinly sliced
- 1 cup mushrooms sliced
- 1 green pepper thinly sliced
- 1 small red onion thinly sliced
- 2 cups mozzarella cheese grated
- 4 hoagie rolls
Instructions
- Slice the steak into 1/4-inch thin strips, removing fat on the ends.
- Add everything but the cheese and rolls to the Instant Pot and cook on high pressure for 2 minutes. Do a quick pressure release once it's finished.
- While that's cooking, cut the hoagie rolls down the middle and grate the cheese, then preheat the oven to broil on high.
- Toast the rolls on a parchment-lined baking sheet in the oven for 1 minute, adding a bit of butter to each one for more flavour if desired.
- Add the meat mixture to the rolls, then top with cheese. Broil until cheese is melted, about 2 minutes, watching closely so they don't burn. Serve and enjoy!
Notes
Flash freeze the steak for 30 mins first to make it easier to cut.
Add on more toppings like cheese sauce, American cheese or pickles.
Serve with a side of kettle chips, sweet potato fries, potato salad or green beans.
For a low-carb option, serve the steak in lettuce wraps instead of hoagie buns.
Use the leftover filling to make stuffed peppers, salad bowls or quesadillas.
Store the steak filling in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins, then assemble your sandwiches fresh.
Nutrition
Calories: 541kcal | Carbohydrates: 36g | Protein: 44g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 729mg | Potassium: 661mg | Fiber: 3g | Sugar: 4g | Vitamin A: 489IU | Vitamin C: 26mg | Calcium: 379mg | Iron: 4mg