My family (including my mom and sister) loved this recipe! The meat was so tender and I wasn't sure I was going to like the peppers but as soft as they were, they were still so good. Everyone but Matthew was a big fan, and even he at least ate the meat (who doesn't want/like the bread part of a sandwich!?).
This is a huge keeper recipe and I will definitely be making this again...soon.
The original recipe I found said to put this in the instant pot for 40 minutes...yeah I knew that was too long for the steak to cook, so I decided to take a chance and cook it for 23 minutes. After the 23 minutes I did a natural release for 10 minutes. It was perfect!
2 sliced green peppers
1 sliced onion
2 cloves minced garlic
2 - 2½ lbs. thinly sliced steak (I used sirloin steak cut into thin strips against the grain)
1 tsp salt
½ tsp black pepper
1 envelope dry Italian dressing mix
1 cup beef broth
6 slices of provolone cheese, sliced in half
6 hoagie rolls
Add the vegetables, steak, seasonings and beef broth to
the instant pot.
Seal and cook on high pressure for 23 minutes. Allow the instant pot to depressurize naturally for 10
minutes. Then release the steam manually the rest of the way.
In the meantime, slice the hoagie rolls open and place on
a baking sheet. Top each with with two slice cheese halves.
Broil for about 5 minutes or until the cheese is nice and
bubbly.
Top each roll with the meat and veggies. You can also
used the juices in the pot with the meat to dip the sandwiches in if desired.
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