Instant Pot Philly Cheesesteak–my version of the cheesesteak sandwich–bun, meat, cheese and onions–made in your Instant Pot!
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered…
- South Carolina
- New Mexico
- West Virginia
- South Dakota
(If you want to see all the “state recipes” listed in one place you can go here). Today I’m sharing a recipe inspired by the Keystone State–Pennsylvania.
According to PA.gov, “Pennsylvania’s essential role in the founding of the United States earned it the nickname, the “Keystone State”… during the early days of our nation, Pennsylvania held a key position geographically, economically, and politically.”
When I think of Pennsylvania I think of The Office and Scranton, Philadelphia 76ers, Punxsutawney Phil, Gettsyburg, Hershey, Penn State, Runners World headquarters, The Appalachian Trail, Fresh Prince (West Philadelphia born and raised) and lots more. There is so much great stuff about PA.
Instant Pot Philly Cheesesteak
For today’s recipe I’m featuring Pennsylvania but more specifically the city of Philadelphia and its Philly Cheesesteak Sandwich.
The Philly Cheesesteak has thinly sliced beef, fried onions, provolone cheese (or cheese whiz or American cheese) piled on a hoagie bun. Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s.
According to Carolyn Wyman who wrote a book on the cheesesteak, “it is not just bread, meat and cheese coming together. It’s a Philadelphia cultural icon – a subject of love and loyalty, politics and pride, history and hubris.”
“It is not just bread, meat and cheese coming together. It’s a Philadelphia cultural icon”The Great Philly Cheesesteak Book
Well wow! That makes me feel a little inadequate to make my own version of philly cheesteak in my Instant Pot. I didn’t know I would be taking on an icon!
My version of cheesesteak is made in the Instant Pot and therefore is not authentic but it is so tasty nonetheless. I bit into my sandwich and immediately knew that is was a winner. The beef and onions with the melty cheese were just a party in my mouth. It’s a simple recipe without a lot of ingredients but it tastes absolutely amazing.
A few notes about ingredients:
No peppers? Some versions of the Philly cheesesteak I have seen have sauteed green bell peppers. My version does not.
No ribeye or sirloin? Most versions of Philly cheesesteak sandwiches are made with sirloin or ribeye steak. Both are quite expensive. I used an inexpensive beef top round roast. I only cooked it for 3 minutes! Yes 3 minutes under pressure (plus browning first) and then a full 30 minutes of natural pressure release. It’s different than most roast recipes you’ll see for the Instant Pot but believe me it works and is so tasty!
Cheese. The cheesesteak can be served with provolone, Cheese Whiz or American cheese. I went with provolone! When I was in college I worked at a sandwich shop and their philly sandwich was always served with melty provolone slices.
Onions. Cheesesteaks can be served with or without onions. Let me tell you a secret. The onions made my sandwich!!! After you brown the roast all the seasonings and browned bits remain on the bottom of the Instant Pot liner. The onions are then sauteed and pick up all that delicious flavor. I greedily picked each diced onion off of my son’s plate and put them in my mouth. They are that good!
Buns: I chose a soft hoagie bun that was light and airy on the inside.
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My version of the cheesesteak sandwich–bun, meat, cheese and onions–made in your Instant Pot!
- 2 pounds beef top round roast
- 2 tsp kosher salt
- 2 tsp pepper
- 4 Tbsp canola oil
- 2 cups diced yellow onions
- 1 cup broth or water
- 4–6 hoagie buns
- 8–12 slices provolone cheese
- Turn your Instant Pot to the saute setting. While it is heating up pat the roast dry with paper towels. Then press the salt and pepper all over the meat.
- When the display says HOT add in the oil. Place the roast in the Instant Pot and brown for 3 minutes. Turn the roast over and brown for 3 minutes. Brown 2 more sides for 2 minutes each. Remove the roast and place it on a plate.
- Add the onions into the pot and saute. Scrape the bottom of the pot and let the seasoning get all over the onions. When onions start to turn brown (about 5 minutes) remove them from the Instant Pot and place in a bowl. Set aside.
- Pour the broth or water into the pot and scrape the bottom of the pot to deglaze. Place a trivet into the pot. Place the roast on top of the trivet. Cover the pot and secure the lid. Make sure valve is set to sealing.
- Set the manual/pressure cook button to 3 minutes (YES only 3 minutes!). When the time is up let the pot sit for 30 minutes (YES 30 minutes natural pressure release!).
- Remove the lid and measure the temperature of the middle of the roast. It should be close to 120° F. If the temperature is significantly lower than that place the roast back into the pot and cover. Use the Keep Warm button to continue to slow roast the beef. It will rise 7° to 10° every 5 minutes.
- Place the roast on a cutting board and loosely tent it with foil. Let it rest for 8 minutes. Use a large serrated knife to slice the meat as thin as possible. It will be pink in the middle and that’s okay!
- Dump out the liquid in the Instant Pot and dry it out. Turn the Instant Pot to saute. When it says HOT add in the onions and the beef. Toss for a minute. Then place a few slices of cheese on top of the beef. Let it melt. Then pile the beef, onions and cheese on top of a hoagie roll. Repeat with the rest of the cheese and beef.
- Eat and enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Beef
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.