Instant Pot Steak Sandwiches

by Lyndall Kriedemann
Easy Steak Sandwiches loaded with ribeye bell peppers, mushrooms, onions, and a special seasoning blend. An easy Instant Pot Recipe ready in 30 minutes! The recipe is both gluten-free 

Ingredients 

  • 2 tablespoons olive oil
  • 2 bell peppers, (I like red and green bell peppers)
  • 1 large sweet onion
  • 1 cup mushrooms
  • 1 pound ribeye steak, (or sirloin steak or top round)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup gluten-free beef broth, 
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • Cheese Slices, 
  • Gluten free Rolls
Instructions 
  • Freeze the beef for 30 minutes (this is optional, but make the meat easier to cut).
  • Cut the ribeye against the grain into super thin strips and set aside.
  • In a small bowl add the salt, garlic powder, thyme, and oregano. Stir to combine. Sprinkle the seasoning mix on the beef strips. 
  • Cut the bell peppers and onion into thin strips.
  • Set the Instant Pot to the Saute setting and add the olive oil.
  • Saute the bell peppers, mushroom, and onions in the Instant Pot for 5 minutes.
  • Add the seasoned beef strips on top of the sauteed vegetables.
  • Add the Worcestershire sauce to the beef broth and stir to combine. Pour the beef broth mixture over the meat and vegetables. 
  • Put the lid on the Instant Pot and set to the manual/high for 8 minutes.
  • Let the Instant Pot naturally release for 12 minutes before removing the lid.
  • If you want the cheese melted in the steak mixture, add the cheese now. Stir to melt and combine. You can also add the cheese after you put the beef mixture on the rolls. 
  • Using tongs, take the beef mixture and place on top of the Gluten free Rolls. Enjoy!
  • Save the broth to serve as au jus for dipping.
  • Store leftovers in an air-tight container. Leftovers can be reheated in the microwave or oven.
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