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Instant Pot Philly Cheesesteak Sandwiches

A great way to make dinner fast and easy.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
12 minutes
Total Time 1 hour 12 minutes
Servings 4 -6 servings
Calories 738kcal

Ingredients

  • 2-3 lb pot roast (I used an eye round)
  • 1 onion chopped
  • 5 cloves garlic minced
  • 3 bell peppers chopped
  • Olive oil or butter as needed
  • Salt and pepper to taste
  • 4-6 rolls for serving
  • 2 cups shredded swiss cheese or 12 slices

Instructions

  • Place 2 Tablespoons of olive oil to your Instant Pot and select the Sauté setting.
  • While the oil is getting hot, season your roast with salt and pepper.
  • Place the roast in the Instant Pot and sear on each side (about 3-4 minutes in between turns).
  • Remove the roast to a plate as you sauté the vegetables.
  • Place the onions and garlic in the Instant Pot and saute 2 minutes before adding the sweet bell peppers.
  • Continue cooking until onions are translucent and peppers are softened.
  • Place the roast back into the instant pot and turn off the sauté setting.
  • Select the meat/stew setting and increase the time to 40 minutes.
  • After the Instant Pot is done, allow to natural release at least 10 minutes.
  • Slice your buns in half lengthwise and brush some butter or olive oil on the cut rolls and place them in an oven set to broil for 2 minutes until golden brown.
  • Slice the roast and portion out with the peppers on the sandwiches, and then add  cheese to each sandwich and return under the broiler for 1 minute to allow the cheese to melt.

Notes

Weight Watchers Freestyle = 8 Points per serving for 6 servings and using low point cheese option, could be lower with different bread option

Nutrition

Calories: 738kcal | Carbohydrates: 45g | Protein: 71g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 197mg | Sodium: 569mg | Potassium: 1038mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3243IU | Vitamin C: 117mg | Calcium: 487mg | Iron: 16mg