Instant Pot Philly Cheesesteak

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Pounds Top Sirloin Steak

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Large Onion, (Sliced)

2 Cups Beef Broth

4 Tablespoons Butter, (Divided)

2 Tablespoons Flour

1/2 Cup Milk

1 Teaspoon Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Dijon Mustard, (Optional)

1/4 Teaspoon Hot Sauce, (Optional)

3/4 Cup Shredded Cheddar Cheese

4 Hoagie Rolls, (For Serving)

Directions

FOR THE MEAT:

*OPTIONAL: For best results, place the steak into the freezer for 30 minutes. This makes thinly slicing the steak easier.

Preheat the Instant Pot to Saute.

Slice the steak into thin strips and season with garlic, salt, and pepper.

Add two tablespoons of the butter to the hot Instant Pot. Add the steak, onion, and peppers and saute, stirring occasionally for 5 minutes.

Turn the Instant Pot off. Pour the beef broth into the bottom of the pot and use a wooden spoon to deglaze the bottom of the pot.

Place the lid on the pot and set to sealing. Cook on manual/high for 6 minutes.

Allow the pot to come to pressure naturally for 10 minutes before removing the lid.

FOR THE CHEESE SAUCE:

While the meat is cooking under pressure, heat a medium saucepan on the stove over medium heat.

Add the butter and stir until melted. Sprinkle the flour over the butter, cook and stir for 1 minute.

Slowly whisk the milk into the flour mixture, turn the heat to low and simmer for about 3 minutes until thick. Whisk in the salt, pepper, dijon mustard, and hot sauce.

Remove the pan from the heat and stir in the cheese until melted.

Remove the meat from the Instant Pot with a slotted spoon, discarding the broth.

Serve the meat mixture in hoagies topped with cheese sauce as desired.