Instant Pot® Peppers Filled with Philly Cheesesteak

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 (8 ounce) package sliced crimini mushrooms
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 ½ pounds sirloin steak, thinly sliced
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic salt
• ¼ teaspoon ground black pepper
• ½ cup water
• 8 slices provolone cheese
• 2 green bell peppers, halved and seeded

Step 1

Turn on your Instant Pot and setting it to the sauté function. Add a bit of oil and butter, then toss in the mushrooms and onions. Cook them for about 5 minutes until they start to soften, then add the garlic and sauté for another 30 seconds. Transfer this mixture to a bowl and set it aside.

Step 2

Add the sirloin to the pot along with Italian seasoning, garlic salt, and black pepper. Cook the meat until it’s nicely browned, which should take around 5 minutes. Once done, mix the browned sirloin into the bowl with the mushroom and onion mixture.

Step 3

Give the pot insert a quick rinse, then pour in about half a cup of water. Place a steamer rack inside. Take your pepper halves and line each one with a slice of provolone cheese at the bottom. Fill them up with the sirloin and mushroom mix, then cover each pepper half with a piece of aluminum foil. Set the filled peppers on the rack inside the Instant Pot.

Step 4

Seal the lid and set the pressure cooker to high pressure for 25 minutes, following your machine’s instructions. It might take 10 to 15 minutes to come up to pressure. When the cooking time is up, carefully release the pressure using the quick-release method.

Step 5

Transfer the peppers to a baking sheet, remove the foil, and top each pepper with another slice of provolone. Place them under the broiler on a rack about 6 inches from the heat and broil until the cheese is melted and golden, which should only take a couple of minutes. Keep an eye on them so they don’t burn!