Ingredients

  • 1 beef bouillon cube
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced or pressed
  • 2 green peppers, sliced
  • 1 onion, sliced
  • 6 slices of provolone cheese
  • 1 envelope dry Italian dressing mix
  • 1 tsp salt
  • 2 - 2 1/2 lbs. thinly sliced steak (I used top round)
  • 6 hoagie rolls
  • 1 cup water

Ready In 70 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Place all the ingredients in the Instant Pot or Slow Cooker (except for the cheese and rolls).Using pressure cooker setting, seal and cook for 40 minutes. Or cook for 4-8 hours in the slow cooker on low.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 520 minutes

Step 2

  • Let in naturally depressurize for 10 minutes (Instant Pot only).Release the steam and open the Instant Pot (Instant Pot only).Scoop out the meat/veggies into the rolls.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 3

  • Place the rolls on a cookie sheet and top with a slice of cheese per sandwich (cut in half)Broil for about 5 minutes or until the cheese is nice and bubbly.Enjoy! And feel free to dip the sandwiches in the leftover juice.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes