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Categories:
beef onions onion soup garlic Italian salad dressing beef base pepper red pickled pepper buns Provolone cheese
Viewed: 43 - Published at: 5 years agoIngredients
- 1 beef top sirloin steak (3 pounds), thinly sliced
- 2 large onions, cut into 1/2-inch strips
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 2 garlic cloves, minced
- 1 package Italian salad dressing mix
- 2 teaspoons beef base
- 1/2 teaspoon pepper
- 2 large red or green peppers, cut into 1/2-inch strips
- 1/2 cup pickled pepper rings
- 8 hoagie buns or French rolls, spllit
- 8 slices provolone cheese
Method
- Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
- Place buns on ungreased
- , cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
- Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours.
- Place buns on ungreased
- , cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
