Pressure-Cooker Philly Cheesesteak Sandwiches

• 1 beef top sirloin steak (3 pounds), thinly sliced
• 2 large onions, cut into 1/2-inch strips
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted
• 2 garlic cloves, minced
• 1 package Italian salad dressing mix
• 2 teaspoons beef base
• 1/2 teaspoon pepper
• 2 large red or green peppers, cut into 1/2-inch strips
• 1/2 cup pickled pepper rings
• 8 hoagie buns or French rolls, spllit
• 8 slices provolone cheese

1. Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
2. Place buns on ungreased
3. , cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
4. Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours.
5. Place buns on ungreased
6. , cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

beef, onions, onion soup, garlic, italian salad dressing, beef base, pepper, red, pickled pepper, buns, provolone cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-philly-cheesesteak-sandwiches/ (may not work)