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Instant Pot/Slow Cooker Philly Cheesesteak Sandwiches

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4.6 from 9 reviews

  • Author: 365 Days of Slow Cooking
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes (plus full natural pressure release)
  • Total Time: 55 minutes
  • Yield: 8 sandwiches 1x

Description

Tender shredded beef and green peppers are cooked in your electric pressure cooker or slow cooker. The beef is piled onto toasted buns that are slathered with mustard and mayo and then topped with melty cheese. 

Ingredients

Scale

For the meat:

  • 1 cup beef broth
  • 2 pounds beef chuck roast, cut of the fat and cut the roast into 4 pieces
  • 1 large onion, thinly sliced
  • 2 Tbsp dijon mustard
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 large green peppers, cored and thinly sliced

For the sandwiches:

  • 8 buns or rolls
  • Mayonnaise
  • Mustard
  • 8 slices provolone cheese

Instructions

For the Instant Pot:

  1. Add broth, beef and onions to the Instant Pot. In a small bowl stir together the dijon mustard, vinegar, worcestershire, salt, garlic powder, onion powder, thyme and parsley. Spoon the mixture over the beef.
  2. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes. Allow enough time for a full natural pressure release.
  3. Remove the lid and place beef onto a cutting board. Add the green peppers into the Instant Pot and let them soften and par-cook in the hot liquid for about 5 minutes. Shred up the meat on the cutting board.
  4. Toast the buns under your oven’s broiler until brown.  Then add meat to the bottom side of each bun and then some green peppers and finally a slice of provolone cheese. Stick under the broiler for another minute, until cheese is melty. Slather the other side of each bun with mayo and mustard. Put the two sides of the bun together and eat and enjoy!

For the slow cooker:

  1. Add broth, beef and onions to the slow cooker. In a small bowl stir together the dijon mustard, vinegar, worcestershire, salt, garlic powder, onion powder, thyme and parsley. Spoon the mixture over the beef.
  2. Cover the slow cooker and cook on low for 8-10 hours, or until beef is tender.
  3. Remove the lid and place beef onto a cutting board. Add the green peppers into the slow cooker and let them soften and par-cook in the hot liquid for about 5 minutes. Shred up the meat on the cutting board.
  4. Toast the buns under your oven’s broiler until brown.  Then add meat to the bottom side of each bun and then some green peppers and finally a slice of provolone cheese. Stick under the broiler for another minute, until cheese is melty. Slather the other side of each bun with mayo and mustard. Put the two sides of the bun together and eat and enjoy!

Notes

To make Instant Pot/Slow Cooker Philly Cheesesteak Sandwiches I used my 6 quart oval Kitchenaid slow cooker.* and my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Beef
  • Method: Slow Cooker/Pressure Cooker
  • Cuisine: American

Find it online: https://www.365daysofcrockpot.com/instant-pot-slow-cooker-philly-cheesesteak-sandwiches/

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