Philly Cheesesteak Pot Roast Dinner Then Dessert Recipes

INSTANT POT PHILLY CHEESE STEAK SANDWICHES

Steps:

• Season the chuck roast with Kosher salt and pepper.
• On the sauté setting add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• Add the beef broth, beer, and Worcestershire sauce.
• Add the onions to the side of the beef.
• Cover and cook on high pressure for 40 minutes, then 15 minutes natural release.
• Remove the beef carefully then add the green bell peppers to the liquid and onions on the sauté setting for 15 minutes.
• Let beef cool for 10 minutes, then slice against the grain (you can also pull apart with 2 forks).
• Layer hoagie rolls with cheese whiz on both sides, then beef and the cooked onions and bell peppers.
• Serve au jus on the side in a small bowl if you want to dip the sandwiches.

SLOW COOKER PHILLY CHEESE STEAK SANDWICHES

Steps:

• Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup).
• Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.
• Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
• Cook on low for 8 hours.
• Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
• To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
• With a very sharp knife cut your beef against the grain.
• Add you cheese of choice, some of the meat and top with the cooked veggies.
• I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.

PHILLY CHEESESTEAK POT PIE

Steps:

• Preheat oven to 375 degrees and add the first pie crust to your pie pan.
• In a large skillet on medium-high heat, add the beef and cook until just cooked through then remove from the pan, about 3-4 minutes.
• Add the butter, green bell pepper, onions, and mushrooms and cook on medium heat for 4-5 minutes until the onions are translucent.
• Add in the flour and whisk well for1 minute.
• Season with salt and pepper before adding in the milk, broth, and Velveeta cheese slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
• Add the beef back to the saucepan and mix well with the milk mixture before pouring into the pie dish, and topping with the second pie crust, sealing the edges.
• Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.