Instant Pot Steak Bomb Sandwich

Instant Pot Steak Bomb Sandwich–the best beef sandwich with provolone cheese, garlic mayo, onions, mushrooms and green peppers piled on top of a hoagie roll.

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Instant Pot Steak Bomb Sandwich

If you’re in the mood for a steak sandwich but don’t want to blow your food budget try my version of a “steak” sandwich using eye of round roast made in your Instant Pot and sliced thinly. The cool thing about the eye of round roast is that it is fairly lean, high in protein and it doesn’t shrink down as much as pot roast (rump roast and chuck roast) seem to do.

This sandwich is slathered with garlic mayo which just makes this sandwich pop! The kids were both like, “this sauce is awesome! What is it??” It was literally just mayo stirred together with minced garlic. But it really did bring the sandwich to a whole new level. Mushrooms, onions and peppers are also piled on top of the sandwich. If you’re not a fan of one of these items simply leave it out, no biggie.

How to make a Instant Pot Steak Bomb Sandwich

1. In a small bowl stir together the seasonings for the meat. I used kosher salt, rosemary, thyme, pepper, garlic powder, onion powder and paprika.
2. Pat the eye of round roast dry and cut off any excess fat. Press the seasonings all over the meat. It is best if your meat is at room temperature. I haven’t tried this recipe with any other cut of meat but I believe that top round and bottom round will also work.
3. Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Place roast in the pot and brown for 5 minutes on one side and then flip over and brown for 5 minutes on the opposite side. Use tongs to move the roast out of the pot so you can deglaze the pot.
4. Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Add the roast back into the pot and place the onions and mushrooms around it. 
5. Pressure cook the meat for only 5 minutes. The key to this meat is the natural pressure release. Use a 25 minute natural pressure release. Move valve to venting and remove the lid.
6. Place the meat on a cutting board and let rest for about 10 minutes. This will keep the meat’s juices inside instead of spilling out when you cut the meat.
7. Add the green peppers into the Instant Pot with the liquid. Cover the pot and let the pot sit on warm to soften up the peppers. You don’t need to pressure cook the peppers. By just sitting in the hot liquid they will cook in a few minutes.
8. Combine the mayo and garlic together in a little bowl. Spread one side of each hoagie with a tablespoon of the mayo. 
9. Use a serrated bread knife to slice the meat across the grain as thin as possible. Use a nice sharp, serrated knife for best results. The middle part of the roast should still be a little pink. 
10. Place the 2 slices of cheese on each open hoagie roll. Place the rolls on a pan and toast the bread under your oven’s broiler. Toasting the bread is optional but I think it makes it taste so much better!
11. Pile some of the meat onto each of the hoagies and use a slotted spoon to add peppers, onions and mushrooms on top of the sandwich. 
12. Salt and pepper, if needed. Eat and enjoy! Mmmmmm!

More Beef Instant Pot Recipes…

Instant Pot Loco Moco

Instant Pot Sunday Dinner Pot Roast

Instant Pot Garbage Bread

Instant Pot Round Steak and Gravy

Instant Pot Po Boy Roast Beef Sandwich

Instant Pot Garlic Butter Steak Bites

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*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.