By Michele 
Craft the finest Pressure-Cooker Philly Cheesesteak Sandwiches with just 15 minutes of preparation and an additional 15 minutes for baking. This delightful dish is designed to serve a party of 8 people.
Ingredients
- 1 beef top sirloin steak (3 pounds), thinly sliced
- 2 large onions, cut into 1/2-inch strips
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 2 garlic cloves, minced
- 1 package Italian salad dressing mix
- 2 teaspoons beef base
- 1/2 teaspoon pepper
- 2 large red or green peppers, cut into 1/2-inch strips
- 1/2 cup pickled pepper rings
- 8 hoagie buns or French rolls, split
- 8 slices provolone cheese
Instructions:
- In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock the lid and close the pressure-release valve. Set to pressure-cook on high for 10 minutes. Quick-release pressure. Add peppers and pepper rings. Lock the lid; close the pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, arrange beef, vegetables, and cheese on bun bottoms. Broil 3-4 inches from heat until the cheese is melted, taking about 1-2 minutes. Add bun tops and serve with cooking juices.
Slow-cooker option:
- Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low for 6 hours. Stir in peppers and pepper rings; continue cooking, covered, for an additional 1-2 hours or until the meat is tender.
- Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, place beef, vegetables, and cheese on bun bottoms. Broil 3-4 inches from heat until cheese is melted, taking about 1-2 minutes. Add bun tops and serve with cooking juices.