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Instant Pot Philly Cheesesteak Recipe

Which cut of meat is used in Philly Cheesesteak?

Typically you’ll find that Ribeye or flank steak is the cut  of choice for Philly Cheesesteak sandwiches, but I have had great success using chuck roast or rump roast when I am feeding a crowd. No matter what cut of meat you choose cooking in the pressure cooker will leave you with a fork tender result.

 

 

 

What cheese is traditionally on Philly Cheesesteak?

Provolone cheese is the cheese of choice for these mouth-watering sandwiches, however white American cheese could also be used. Both provolone and American cheese will soften and melt over the sandwich but are not stringy like mozzarella would be.

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To make these you will need:

Instant pot electric pressure cooker I have two this one is my favorite,  along with good cutting boards and a sharp butcher knife like this one.

Prepare Philly Cheesesteaks

To start you need to slice your meat thinly. This is easily done when the meat is still slightly frozen. Using a cut of meat like ribeye or flank steak with a marbling of fat through the meat is best, however, because we are using the pressure cooker to cook the meat even a tougher cut of meat will come out tender. Second slice two bell peppers and a medium white onion thinly. Reserve one sliced pepper and half of the sliced onion to be used as toppings.

 

How to make Philly Cheesesteak in the pressure cooker

Using the sauté function on high, heat a few tablespoons of high temp oil like EVOO or avocado oil. When the display reads HOT add steak strips and brown 2-3 minutes. Cancel or turn off the sauté function and add minced garlic, salt, pepper, Worcestershire sauce and beef broth. Stir to combine and scrape the bottom of the pot removing any stuck on tidbits. Add in one of the sliced bell peppers and half of the sliced onion.

 

 

How long do I pressure cook Philly Cheesesteak?

Place the lid on the Instant Pot and set the vent to the sealing position. Select manual or pressure cook and set the cooking time to 15 min. Typically it will take around 10 minutes for the Instant Pot to come to pressure and start the cooking cycle. When the 15 minutes have counted down and the pot beeps to signal it’s done, wait a minimum of 10 minutes while the pressure naturally releases. Letting the pressure naturally release anytime your cooking meat in the pressure cooker is important so you don’t dry out the meat. 

Assemble the Philly Cheesesteak sandwich.

Heat a skillet or griddle with butter. Sauté the remaining sliced bell pepper and onion until they are aromatic and softened, remove from the heat, and set them aside. Next, melt another tablespoon of butter in the skillet and when the butter is melted place the sliced hoagie rolls face down to toast for 3-4 minutes or until edges are golden brown. This step is optional but it really enhances the flavor and helps the bread hold up and not become soggy when it’s topped with the meat and peppers. When the hoagies are toasted to perfection place sliced provolone cheese on the roll then top with steak and grilled peppers and onions.

Easy sides to serve with Instant Pot Philly Cheesesteak Sanwiches:

Instant Pot Corn on the Cob

Instant Pot Pasta Salad

 

Keto or low carb Philly Cheesesteak

For a lower carb option you can skip the buttered and toasted hoagie and serve Philly Cheesesteak with melted provolone on butter leaf lettuce wrap.

Storing leftovers. 

If there happens to be any Philly Cheesesteak meat leftover. Store it in an airtight container for 3-4 days. Use leftovers in a wrap or freeze and use within 3 months. 

 

 

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Philly cheesesteak Instant Pot recipe
Yield: 6

Instant Pot Philly Cheesesteak

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Instant Pot Philly Cheesesteak Sandwiches

Ingredients

  • 2 Tbs EVOO
  • 3 lbs. chuck roast or sirloin steak (sliced thin)
  • 14.5 can beef broth
  • white onion sliced thin
  • 2 bell peppers sliced thin (red, orange)
  • 1 tsp sea salt
  • 1 tsp. black pepper
  • 1 Tbs. minced garlic
  • 2 Tbs. Worcestershire sauce
  • Sliced provolone cheese
  • Toasted hoagie rolls

Instructions

  1. Slice meat thinly
  2. Slice while onion thinly
  3. Slice bell peppers thinly
  4. Add EVOO to Instant Pot and select saute function.
  5. When the display reads HOT add beef and brown 2-3 minutes
  6. Season with salt and pepper
  7. Pour in beef broth and deglaze the bottom of the pot
  8. Add garlic, sliced onions, and peppers
  9. Pressure cook/manual high pressure 10 minutes
  10. Naturally let the pressure release for 10 minutes.
  11. Toast hoagie buns on a hot buttered skillet.
  12. Top hoagie with provolone cheese
  13. Using tongs serve meat on toasted buns,

Notes

Using the pressure cooker will make even a tougher cut of meat tender. I've used top round roast, chuck roast and they both turn out very tender.

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Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 692Total Fat: 42gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 183mgSodium: 4105mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 66g

Nutrition information is an estimate.

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