Tender flavorful meat topped with mushrooms, peppers, and onions, melty provolone, and a simple garlic aioli. Heaven on a bun!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:6 servings 1x
For the Meat and Marinade
1/3 cup lite soy sauce
1/4 cup Worcestershire sauce
5 garlic cloves, minced
zest and juice of 2 lemons
1–2 tablespoons dried basil (I like 2 T, use 1 if you don’t want a strong basil flavor)
1 teaspoon kosher salt
1 teaspoon black pepper
pinch of crushed red pepper flakes
2 pounds flank steak, sliced against the grain into thin strips
For the Veggies (see notes for easy version)
2 tablespoons butter or ghee
8 ounces white mushrooms, sliced
2 green bell peppers, sliced
1 sweet or yellow onion, sliced
For the Garlic Aioli (see notes for easy version)
2 cloves garlic
pinch of kosher salt
1/2 cup mayo
2 tablespoons olive oil
juice of half a lemon
To Build the Philly
whole grain hoagie buns
provolone slices (I buy the thinly sliced)
Place the marinade ingredients and flank steak in a ziplock bag or storage container and lightly shake to combine all of the seasonings.
Store in refrigerator overnight for the best flavor, making sure that the steak is immersed in the marinade.
After meat has marinated, pour all of the bag’s contents into the pressure cooker pot. Arrange the meat so it is in a flat layer on the bottom of the pot as much as possible.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
When cooking is complete, use a natural release.
While meat is cooking, melt butter or ghee over medium-high heat on the stove top. Add the mushrooms, cook until they start to brown. Add peppers and onions, a big pinch of kosher salt and pepper, cook for another 8 minutes or until crisp-tender
Prepare garlic aioli: Smash garlic on a cutting board, add a pinch of kosher salt, mash and scrape the garlic until it makes a paste. Place mashed garlic, mayo, olive oil, and lemon in a small bowl and stir to combine. Can be made 2 days in advance.
To assemble sandwich, spread both sides of the roll with garlic aioli and place under the oven broiler to brown.
Heap meat and peppers onto the roll, top with provolone cheese, place under the broiler for another minute to melt the cheese. Serve immediately with an extra spread of aioli and a side of the juices from the pot for dipping, if desired.
Label a freezer safe Ziploc bag with the recipe name, date, and contents. Add steak and marinade ingredients to the bag and seal shut.
Put the bag inside a pressure cooker pot and press the meat out so it’s flat on the bottom of the pot.
Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place bag in the freezer until ready to use.
When ready to cook, place the contents of the bag into the pressure cooker pot. Cook at high pressure for 15 minutes, proceed with the rest of the above directions.
Marinate meat overnight for maximum flavor
Always slice meat against the grain for an instantly more tender chew
For an easier version of the veggies, make a foil packet for the peppers and onions (omit mushrooms) and place them on top of a trivet over the meat to cook along with the meat
For an easier version of the Garlic Aioli, simply add a dash of garlic powder and a pinch of kosher salt to mayo and whisk to combine
Keywords: instant pot recipe, philly cheesesteak, easy dinner