Philly Cheese Steak Sandwiches
Tender chuck roast slow-cooked with onions, peppers, and savory broth, then layered with provolone cheese on toasted hoagie rolls for the ultimate Philly cheese steak sandwich experience.
8 Servings
Ingredients
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 can French onion soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup dark beer variety of choice
- 1 bell pepper sliced
- 1 onion chopped
- 2 –3 slices provolone cheese per sandwich
- Hoagie rolls for serving
- Salt and pepper to taste
Instructions
Sear the Roast
- Heat olive oil in a cast iron skillet over high heat. Season the chuck roast on all sides with salt and pepper. Place the roast in the skillet and sear each side for 3–4 minutes, or until evenly browned.
Prepare the Cooking Liquid
- In the Instant Pot, combine the Worcestershire sauce, dark beer, French onion soup, and beef broth. Stir until well blended.
Cook the Roast
- Place the seared chuck roast into the Instant Pot. Cover and cook on high for approximately 6 hours, or until the meat is fork-tender.
Add Vegetables
- During the final hour of cooking, add the sliced bell pepper and chopped onion to the Instant Pot. Continue cooking until the vegetables are softened.
Toast the Rolls
- Split the hoagie rolls and spread lightly with butter. Toast in a preheated oven until golden brown.
Assemble the Sandwiches
- Remove the cooked roast from the Instant Pot. Slice or shred the beef as desired. Place portions of beef onto toasted rolls, top with the cooked peppers and onions, and finish with slices of provolone cheese. Serve immediately.
Notes
To prepare a gluten-free version, substitute the French onion soup and beef broth with certified gluten-free varieties. Use gluten-free hoagie rolls and confirm that the Worcestershire sauce and beer are gluten-free (or replace beer with additional broth).