Instant Pot Philly Cheese Steak Sandwiches are the perfect way to enjoy traditional, cheesy, flavorful sandwiches quickly in your own house.
If you’ve tried our recipe for Slow Cooker Philly Cheesesteak Sandwich, then you’re sure to love this instant pot version. This Sandwich Recipe has the same classic flavors of beef, green peppers, and cheese sauce, but made easily in the pressure cooker. It’s the same taste in a fraction of the time!
INSTANT POT PHILLY CHEESE STEAK SANDWICHES
This Instant Pot Philly Cheesesteak Recipe is an absolute game changer! The Philly Cheese Steak recipe is truly a Philadelphia cultural icon, but that doesn’t mean you have to go all the way to Philly to get one. You can enjoy the authentic taste of tender beef, peppers, and cheese sauce from your own home, prepared easily in the instant pot.
We’re just getting into pressure cooker recipes, and we have a lot more planned. It’s so fun to take favorite dinner recipes and transform them into a pressure cooker recipe, like our recent recipe for Pot Roast and this Philly Cheesesteak Sandwich recipe.
Pressure Cooker Philly Cheesesteak Sandwich makes a delicious, kid-friendly, and filling meal on its own. However, if you want a soup and sandwich combo we’d recommend serving it up with a pot Philly Cheese Steak Soup or even taco Soup. You may want a slimmer bread than a hoagie bun to make an easier to dip sandwich.
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HOW TO MAKE PHILLY CHEESE STEAK SANDWICHES IN THE INSTANT POT
- Prepping beef: Start by seasoning 4-5 pounds beef with kosher salt and pepper. Then set your instant pot to the saute setting. Add the oil to the base and once it’s hot add the roast to brown. Sear on all sides for 4-5 minutes.
- Pressure cook: Add the beef broth, beer, and Worcestershire sauce to the instant pot. Then put the onions to one side of the beef. Put the lid on instant pot and cook on high pressure for 40 minutes. Allow a natural pressure release for 15 minutes instead of using the quick release function. Remove the beef with tongs. Then add in the green peppers to the liquid left and saute for 15 minutes.
- Slice: Let the beef cool for 10 minutes before slicing it. Slice against the grain with a knife or pull apart with 2 forks.
- Assemble the sandwich: Add cheese whiz to both sides of your hoagie rolls. Then place meat onto the sandwich followed by cooked onions and bell peppers. Serve the remaining liquid as au jus on the side for dipping.
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VARIATIONS ON INSTANT POT PHILLY CHEESESTEAK SANDWICHES
- Cheese: Along with the cheese sauce you can add slices of cheese. Try adding provolone cheese, cheddar cheese, Swiss cheese, or pepper jack cheese.
- Chicken Philly Cheese: You can make Instant Pot Chicken Sandwiches by using chicken breast instead of beef. Instant Pot Chicken Philly Sandwich won’t taste as authentic, but it’s still incredibly delicious.
- Steak: Instead of chuck roast try using sirloin steak, roast beef, ribeye, or tenderloin in the pressure cooker cheese steak recipe.
- Bread: You can essentially use any kind of crusty bread for this sandwich. French bread, focaccia, or sourdough would do nicely.
MORE SANDWICH RECIPES
HOW TO STORE INSTANT POT PHILLY CHEESESTEAK SANDWICHES
- Serve: Don’t leave your Instant Pot Philly Cheesesteak recipe at room temperature for more than 2 hours.
- Store: You can store sandwiches wrapped tightly in aluminum foil for up to 3 days in the fridge. If you’re worried about the sandwich bread becoming soggy, separate the filling from the bread. You can store all the sandwich filling in one airtight container. Add it to fresh bread before serving.
- Freeze: Kept tightly wrapped and frozen Philly Cheesesteak Sandwiches can stay good for 3 months.
- 4-5 pounds chuck roast
- 2 tablespoons canola oil
- 1 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
- 1 cup beef broth
- 12 ounces dark beer , or additional 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 yellow onion , sliced into 1/4" slices
- 1 green bell pepper , sliced into 1/4" slices
- 10 hoagie rolls
- 4 tablespoons butter
- Cheez Whiz
- Season the chuck roast with Kosher salt and pepper.
- On the sauté setting add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- Add the beef broth, beer, and Worcestershire sauce.
- Add the onions to the side of the beef.
- Cover and cook on high pressure for 40 minutes, then 15 minutes natural release.
- Remove the beef carefully then add the green bell peppers to the liquid and onions on the sauté setting for 15 minutes.
- Let beef cool for 10 minutes, then slice against the grain (you can also pull apart with 2 forks).
- Layer hoagie rolls with cheese whiz on both sides, then beef and the cooked onions and bell peppers.
- Serve au jus on the side in a small bowl if you want to dip the sandwiches.