Instant Pot Philly Cheesesteak
Tender, flavorful steak topped with mushrooms, peppers, onions, melty provolone, and a simple garlic aioli. Heaven on a bun!
Tender, flavorful steak topped with mushrooms, peppers, onions, melty provolone, and a simple garlic aioli. Heaven on a bun!
- 1 teaspoon kosher salt
- pinch of crushed red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 2 tablespoons dried basil
- 2 cloves garlic
- pinch of kosher salt
- 1/2 cup mayo
- 1/4 cup worcestershire sauce
- juice of half a lemon
- 2 green bell peppers sliced
- 8 ounces white mushrooms sliced
- 5 garlic cloves minced
- zest and juice of 2 lemons
- 2 tablespoons butter or ghee
- 1/3 cup lite soy sauce
- 2 pounds flank steak sliced against the grain into thin strips
- 1 sweet or yellow onion sliced
- whole grain hoagie buns
- provolone slices (i buy the thinly sliced)
- Carbohydrate 14.4042084482763 g
- Cholesterol 58.0151098376412 mg
- Fat 18.77076437602 g
- Fiber 1.78688867688511 g
- Protein 34.6133242502289 g
- Saturated Fat 5.66519343143761 g
- Serving Size 1 1 serving (295g)
- Sodium 775.014877414902 mg
- Sugar 12.6173197713912 g
- Trans Fat 1.91821723562059 g
- Calories 363 calories
Step-by-step
- Place the marinade ingredients and flank steak in a ziplock bag or storage container and lightly shake to combine all of the seasonings.
- Store in the refrigerator overnight for the best flavor, making sure that the steak is immersed in the marinade.
- After meat has marinated, pour all of the bag's contents into the pressure cooker pot. Arrange the meat so it is in a flat layer on the bottom of the pot as much as possible.
- Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
- When cooking is complete, use a natural release.
- While meat is cooking, melt butter or ghee over medium-high heat on the stove top. Add the mushrooms, cook until they start to brown. Add peppers and onions, a big pinch of kosher salt and pepper, cook for another 8 minutes or until crisp-tender.
- Prepare garlic aioli: Smash garlic on a cutting board, add a pinch of kosher salt, mash and scrape the garlic until it makes a paste. Place mashed garlic, mayo, olive oil, and lemon in a small bowl and stir to combine. Can be made 2 days in advance.
- To assemble the sandwich, spread both sides of the roll with garlic aioli and place under the oven broiler to brown.
- Heap meat and peppers onto the roll, top with provolone cheese, place under the broiler for another minute to melt the cheese. Serve immediately with an extra spread of aioli and a side of the juices from the pot for dipping, if desired.
- Label a freezer-safe Ziploc bag with the recipe name, date, and contents. Add steak and marinade ingredients to the bag and seal shut.
- Put the bag inside a pressure cooker pot and press the meat out so it’s flat on the bottom of the pot.
- Freeze inside the pressure cooker pot until solid, then remove the bag from the pot and place the bag in the freezer until ready to use.
- When ready to cook, place the contents of the bag into the pressure cooker pot. Cook at high pressure for 15 minutes, proceed with the rest of the above directions.
My Unexpected Philly Cheesesteak Adventure
As a busy working mom, time is my most precious commodity. Dinner is often a whirlwind of juggling homework, soccer practice, and the ever-present mountain of laundry. So, when I stumbled upon this Instant Pot Philly Cheesesteak recipe, my initial reaction was skepticism. Could something so quick and easy actually taste authentic? I had visions of bland, rubbery beef and soggy buns – a culinary disaster I couldn't afford with my already limited time.
But desperation, as they say, is the mother of invention. I decided to take a leap of faith. The recipe promised tender, flavorful meat, a symphony of mushrooms, peppers, and onions, and the glorious melt of provolone cheese – all within the confines of my trusty Instant Pot. Little did I know this culinary experiment would not only save my sanity but also unlock a new level of deliciousness in my weeknight dinners.
The first step, marinating the flank steak, was surprisingly simple. I tossed the ingredients together, popped it in the fridge, and forgot about it until the next morning. The ease with which the marinade transformed the rather tough flank steak into something remarkably tender was astonishing. I’d always steered clear of flank steak because of its tendency to get tough and chewy but this recipe was a revelation.
Then came the pressure cooking. Ten minutes. That's all it took. I nervously watched the timer, half expecting some sort of explosion or epic kitchen fail. But no, the Instant Pot worked its magic, silently producing perfectly cooked, melt-in-your-mouth meat. The mushrooms, peppers, and onions, sautéed to perfection, added a delightful textural contrast to the tender steak. And the garlic aioli? Oh, my goodness, the garlic aioli! It was the perfect creamy, tangy counterpoint to the rich, savory meat.
I assembled my Philly Cheesesteak, and the aroma alone was enough to make my family practically stampede into the kitchen. The first bite was a revelation – a burst of flavor, a harmonious blend of textures, and a satisfyingly cheesy finish. My initial doubts vanished. This was no ordinary weeknight dinner; this was a culinary masterpiece that happened to be unbelievably fast and easy.
This recipe quickly became a staple in our house. It’s perfect for busy weeknights, but impressive enough for a casual weekend lunch. It's also incredibly versatile. I’ve experimented with different cheeses, added jalapeños for a spicy kick, and even used leftover roasted vegetables. Each variation has been delicious in its own unique way.
Beyond its convenience and deliciousness, this recipe has become a symbol of my own evolution as a cook. It's a reminder that even a busy mom can create delicious, restaurant-quality meals without sacrificing precious time. It’s a testament to the fact that sometimes, the simplest recipes are the most rewarding. And it’s proof that even a skeptic can be won over by a really good Philly Cheesesteak. The ease with which this recipe transformed a mundane weeknight into something special, into a moment of culinary triumph, is something I won't soon forget. This isn't just a recipe; it's a memory maker, a stress reliever, and a testament to the magic that can happen when you dare to try something new, especially when you're pressed for time.
The beauty of this recipe lies not just in its deliciousness but in its adaptability. For a slightly spicier kick, consider adding a pinch of cayenne pepper to the marinade. If you're not a fan of provolone, try swapping it for sharp cheddar or even Monterey Jack. Feel free to experiment with different types of peppers and onions for a diverse flavor profile. The possibilities are endless. This Instant Pot Philly Cheesesteak recipe is far more than just a meal – it's a culinary adventure, a shortcut to satisfaction, and a source of pride in my own kitchen creations.
So, if you’re a busy mom, a harried professional, or simply someone who appreciates a delicious, easy meal, I urge you to give this recipe a try. It might just become your new go-to for a quick and satisfying meal that will impress your family and friends. And who knows, it might even inspire you to embrace the unexpected culinary adventures waiting just around the corner in your own kitchen. The simple act of making a delicious meal for my family, however pressed for time I am, has become a source of both pleasure and pride. And this recipe is a perfect example of that joy and fulfillment.
