Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When the display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off any excess grease. Stir in the steak seasoning, poultry seasoning, garlic powder and Worcestershire sauce.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Dump mushrooms on top of meat. Then add the peppers on top of the mushrooms.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. Stir some of the juices from the Instant Pot in with the cornstarch in a small bowl until smooth. Turn Instant Pot to saute setting and stir in the cornstarch slurry. 
6. Stir in the cheese. Once meat filling is thickened turn off Instant Pot.
7. Scoop meat filling on top of toasted hoagie buns. Eat and enjoy!

Slow Cooker Instructions:

1. Brown the ground beef and sauté the onions on the stove. Drain off any excess grease. Stir in the steak seasoning, poultry seasoning, garlic powder and Worcestershire sauce. Add mixture into slow cooker.
2. Stir in the mushrooms and peppers.
3. Cover and cook on low for 3-4 hours. 
4. Remove the lid and stir in the cheese. 
5. Scoop meat filling on top of toasted hoagie buns. Eat and enjoy!