Pressure Cooker Chicago Steak Roll Ups Recipes

PRESSURE COOKER CHICAGO STEAK ROLL UPS

Steps:

• Cut meat into 8 pieces and pound until 1/4 inch thick.
• Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
• Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
• Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
• Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
• Remove rolls from pan.
• Place 1 cup water and cooking rack or steamer basket in pressure cooker.
• Put rolls on rack or in basket.
• Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
• Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.

CHICAGO-STYLE BEEF ROLLS

Steps:

• Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast., Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.

PRESSURE COOKER SWISS STEAK

Steps:

• Sprinkle steak with salt and pepper. Place onion in a 6-qt. electric pressure cooker. Top with celery, tomato sauce and steak. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in steak should read at least 145°.