Okay, are you ready for another super simple pressure cooker meal? I am. I think I might be hooked. They are just so fast to throw together. Take this philly cheesesteak meal for example, start to finish, 30 minutes.Plus it only took that long because I had to cut the meat. If not for that it would have been about 15.
I should tell you, I love Philly cheesesteaks, I probably have an unnatural obsession with them. In fact, while I don’t eat or make them very often, they might be my very favorite food. Which says a lot, because I have a lot of favorites… One of favorite stories the hubs loves to tell about me is when I was pregnant with my first son. I had this ridiculous craving for a Philly. Like, meltdown kind of craving. We a few hours from home and my only option was finding a restaurant. As bad luck would have it, it was some holiday and EVERYTHING was closed. Then I whined the infamous phrase my husband has replayed a million times since then ,”if you loved me you would find me a philly cheesesteak!!”. Clearly I was a woman on the edge. I’m thankful to note, 17 years later, our marriage survived. As has my love for Phillys.
Start with a cut of beef of your choice. Yes, I know there are some people who think it has to be a certain cut. I like a top round as it is really inexpensive. As with any cut of meat, be careful of how you cut it, season it and how your prepare it, anything can be tender and delicious.
I cut the top round into thin slices. then cut the slices down into smaller pieces. You don’t want big chunks in your sandwich!
Next up is pepper and onions.
Can’t forget the garlic!
Set your pressure cooker to saute. Once heated, add a small amount of oil to pan, and once it is heated, add in beef.
I seasoned mine with a tasty garlic medley sea salt mix. It was so tasty. If you don’t have this option, use a sea or kosher salt and black pepper. Once Milled Olives site is up, I will connect it here.
This blend is such a great mix of sea salt (obviously), dehydrated minced garlic, dehydrated celery, and pepper. It’s so good!
Add in your peppers, onions and garlic.
Cook for 6 minutes on high. Do the quick pressure release. Take of lid, add provolone and return the lid. It takes just a minute for the cheese to melt.
Doesn’t this look awesome?
We used a whole wheat hoagie roll, I know white rolls are traditional, but I always try and sub in whole wheat when I can. It was so yummy! Our sides were shaved cucumbers and roasted delicata squash, not shown as it wasn’t finished yet!
The meat was so good and tender. The pressure cooker really works wonders on producing tender meat. Now, I will say, the peppers get a little soft in the pressure cooker, if you prefer crispier peppers, you should saute them separately. My boys love the soft ones, so no big deal here!