Instant Pot Steak Sandwiches
Updated
These Steak Sandwiches are packed with fresh bell peppers, mushrooms, onions, and a special seasoning blend for a mouthful of flavor and texture in every bite. Made easily in the Instant Pot, this dish is ready in 30 minutes for a quick and nourishing weeknight meal. Plus, these sandwiches are both gluten-free and dairy-free.
Easy Instant Pot Steak Sandwich Recipe
I’ve been reaching for my Instant Pot more and more when I need a fast, reliable dinner that still tastes like I put in real effort. It’s especially perfect for cooking steak because it locks in moisture and delivers tender, flavorful results in a fraction of the time. This Instant Pot steak sandwich recipe comes together fast, cooks the steak and veggies perfectly, and makes an easy, satisfying meal that works just as well for busy weeknights as it does for casual gatherings.
Authentic Philly Cheesesteak sandwiches are typically made with ribeye, Cheez Whiz, and a specialty roll called Amoroso. However, as you know, Philly Cheesesteak sandwiches come in many shapes and sizes, so I’ve created an easy, gluten-free version using my Instant Pot. I like using ribeye, but if you use sirloin or top round, make sure to sprinkle it with meat tenderizer a few minutes before cooking.
Perfect for a quick weeknight meal, these sandwiches would be awesome for game day on the weekends. It’s an easy Instant Pot recipe your entire family will enjoy!
Instant Pot Steak Sandwiches
Ingredients
- 1 lb. ribeye steak, sirloin steak or top round also works
- 1 tbsp gluten-free Worcestershire sauce, homemade, or if using store-bought, I like Lea and Perrins
- ½ cup gluten-free beef broth, gluten-free bouillon and gluten-free beef bone broth also work
- 1 tsp thyme
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp salt
- 2 bell peppers, I like red and green
- 1 large sweet onion
- 1 cup sliced mushrooms, if using whole, slice
- 2 tbsp olive oil
- provolone cheese slices, for dairy-free, I like Daiya cheese
- Schär ciabatta rolls
Instructions
- Freeze the beef for 30 minutes (this is optional, but makes 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 Sauté setting and add the olive oil.
- Sauté 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 it on top of the Schär Ciabatta Rolls. Serve the broth as au jus for dipping. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Instant Pot Steak Sandwiches Step by Step
Prep the beef: Freeze 1 lb. of beef for 30 minutes, so it is easier to cut. I like to do this, but it is optional.
Slice the meat: Cut the ribeye against the grain into super-thin strips and set the strips aside. (photo 1)
Make the seasoning: In a small bowl, combine 1 tbsp gluten-free Worcestershire sauce, ½ cup gluten-free beef broth, 1 tsp thyme, ½ tsp garlic powder, ½ tsp oregano, and ½ tsp salt. Stir well and then sprinkle over the beef.
Slice the veggies: Cut 2 bell peppers and 1 onion into thin strips. (photo 2)
Cook the veggies: Set the Instant Pot to the sauté setting and add 2 tbsp of olive oil and the chopped vegetables and mushrooms. Sauté the bell peppers, mushrooms, and onions in the Instant Pot for about 5 minutes. (photo 3)
Add the meat: Place the seasoned beef strips on top of the sautéed vegetables in the Instant Pot. (photo 4)
Combine Worcestershire and broth: Add 1 tbsp Worcestershire sauce to ½ cup beef broth and stir to combine. Pour this beef broth mixture over the meat and vegetables in the Instant Pot. Put the lid on the Instant Pot, and set it to the manual/high setting for 8 minutes.
Release: Let the Instant Pot naturally release for 12 minutes before removing the lid. (photo 5)
Add the cheese: If you prefer the cheese melted in the steak mixture, add the cheese slices now. Stir so they can melt and combine. Alternatively, you can add the cheese after you put the beef mixture on the rolls, which is what I prefer.
Build the sandwiches: Using tongs, transfer the beef mixture and place it on top of the ciabatta rolls. Enjoy! Make sure to save the broth to serve as au jus for dipping.
Serving Suggestions
I love serving these steak sandwiches with a side of crunchy gluten free potato chips and a big spoonful of creamy dairy-free coleslaw. The salty crunch of the chips and the cool, tangy slaw balance the rich, savory steak perfectly. When I’m in the mood for something a little lighter, I’ll swap those out for crispy zucchini fritters instead. They’re fresh, flavorful, and still feel fun alongside the sandwiches without weighing the meal down.
Storage Instructions
Store leftovers in an airtight container. Leftovers can be reheated in the microwave or oven.
