Instant Pot/Slow Cooker Philly Cheesesteak Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded beef and sautéed onions cooked low and slow in an electric pressure cooker or slow cooker, then piled onto toasted rolls with mustard, mayo, and melted cheese. The beef becomes incredibly tender and absorbs savory broths and condiments. This is an easy, crowd-pleasing sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup beef broth
- 2 pounds beef chuck roast, cut of the fat and cut the roast into 4 pieces
- 1 large onion, thinly sliced
- 2 Tbsp dijon mustard
- 2 Tbsp balsamic vinegar
- 2 Tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 large green peppers, cored and thinly sliced
- 8 buns or rolls
- Mayonnaise
- Mustard
- 8 slices provolone cheese
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 945mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 543mg
- Calcium
- 254mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.