My Instant pot Philly cheese steak is super fast and in my opinion, just as good as from your favourite restaurant.
Instant pot Philly cheese steak
My Instant pot Philly cheese steak is super fast and in my opinion, just as good as from your favourite restaurant.
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Servings: 6
Calories: 689kcal
Ingredients
- 908 g Steak (thinly sliced)
- 2 tbsp Butter I used salted.
- 1 tbsp Olive oil
- 1 Large Onion (roughly chopped)
- 1 Med/Large Pepper (roughly chopped) Any colour (bell pepper).
- 1 tsb Oregano (dried)
- 1 tsp Garlic powder
- To taste Salt and pepper
- 200 g Cheddar Cheese (grated) Provolone would be used in the USA.
- 1 tsp Mustard (English) Dijon would also be good.
- 6 Large rolls Hoagie rolls in the USA.
Instructions
- Place the steak in the freezer for around 30 minutes (this makes it easier to slice thinly).
- Add the butter and olive oil to the instant pot and set to saute. When its hot add the onion and pepper.
- Fry for a couple of minutes and then add the oregano, garlic and season to taste.
- Thinly slice the steak and add to the instant pot. Stir well to combine and roughly brown the meat. Put the lid on. Set to manual high pressure for 9 minutes.
- Leave under pressure for 9 more minutes before performing a quick release.
- Remove the lid and add the mustard and cheese. put the lid back on for a couple of minutes until the cheese has melted.
- Serve straight away in the rolls.
Video
Nutrition
Calories: 689kcal | Carbohydrates: 36g | Protein: 45g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 137mg | Sodium: 622mg | Potassium: 481mg | Fiber: 2g | Sugar: 6g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 14mg
This looks so delicious. I came across your website when i was searching for recipes that I could do for lunches. I don't have an instant pot, but I may just try this in a pan and see how it goes.
Thanks for sharing, I will be paying a visit to your site more often i think
Hi Emma, I am sure it would work fine in a pan. It really was delicious.
Very useful recipe! I like that it uses whole ingredients - using some grass-fed butter and cheese, and preferably a traditionally fermented hoagie roll would really make this recipe shine. 🙂
Also that's an interesting tip about putting the steak in the freezer before slicing it, makes a lot of sense!
Are there any specific steak cuts you'd recommend for a philly cheese steak?
Thanks for sharing.
James
Hi James, I agree, the quality of the ingredients really does make all the difference.
I used 28 day matured rump steak because its all I could find at the moment. It tasted perfect, but I think sirloin would be more authentic.
Hi Andy thanks for putting up this great recipe for instant pot Philly cheese steak. I was actually searching if I could get something new to try out for lunch, then I saw this. It's beautiful and will be really nutritious. I think I will try it out. Thanks for this. I will definitely visit your site much more in future.
Your welcome Sheddy. I hope you will enjoy it
Hello there thanks for the recipe. It was really helpful. I must say I really love the way you went about preparing this cheesesteak. I have always wanted to make my own cheesesteak without having to purchase at a restaurant but don't know how to go about. Thanks again for your recipe. I can now make my own Phily cheese steak
I'm sure you will love it.