Instant Pot Steak Sandwiches

5 from 1 vote

Easy Instant Pot Steak Sandwiches loaded with ribeye, bell peppers, mushrooms, onions, and a special seasoning blend, ready in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Gluten-Free Steak Sandwiches, Instant Pot Steak Sandwiches, Pressure Cooker Steak Sandwiches

Servings: people

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

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!