I still vividly remember the first time I had an authentic Philly cheesesteak at Pat’s King of Steaks, where founder Pat Olivieri invented the cheesesteak in1930. The paper-thin slices of steak with melty cheese and aromatic onions was like no steak sandwich I had ever had before. This recipe is inspired by the original, and it’s best served with a heaping pile of salty, crunchy potato chips.
PREP TIP: Slicing the steak while it’s partially frozen makes it easier to make thin slices. You can also cook the meat directly in the pot from frozen.
STORAGE: Store in airtight containers in the refrigerator for up to4 days or in the freezer for up to 2 months.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Utensils
Step 1
Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.
Step 2
Pour the olive oil into the pot. Once the oil is hot, add the red bell pepper, onion, oregano, salt, and black pepper and sauté for about 2 minutes. Select START/STOP.
Step 3
Place the steak strips on top of the vegetables, then pour the beef broth into the pot.
Step 4
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 8 minutes. Select START/STOP to begin.
Step 5
When the pressure cooking is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
Step 6
Add the cheese to the pot and let it melt slightly, 1 to2 minutes.
Step 7
Let the steak cool to room temperature, then portion it into individual airtight containers, label, and refrigerate or freeze. Do not place the filling on the hoagie rolls, or the bread will become soggy in the refrigerator.
Step 8
When ready to eat, reheat and scoop portions into hoagie rolls. For dinner on day 5, serve the steak over salad greens.
Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Step 2 of 8
Pour the olive oil into the pot. Once the oil is hot, add the red bell pepper, onion, oregano, salt, and black pepper and sauté for about 2 minutes. Select START/STOP.
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Step 3 of 8
Place the steak strips on top of the vegetables, then pour the beef broth into the pot.
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Step 4 of 8
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 8 minutes. Select START/STOP to begin.
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Step 5 of 8
When the pressure cooking is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Step 6 of 8
Add the cheese to the pot and let it melt slightly, 1 to2 minutes.
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Step 7 of 8
Let the steak cool to room temperature, then portion it into individual airtight containers, label, and refrigerate or freeze. Do not place the filling on the hoagie rolls, or the bread will become soggy in the refrigerator.
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
0.45kg
sirloin steak, thinly sliced
360ml
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
2 tablespoons
extra-virgin olive oil
1
red bell pepper, sliced
1 small
yellow onion, sliced
1/2 teaspoon
dried oregano
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1 pound
sirloin steak, thinly sliced
1 1/2 cups
beef broth
12 slices
provolone cheese
6
hoagie rolls, for serving
Salad greens, for serving
Step 8 of 8
When ready to eat, reheat and scoop portions into hoagie rolls. For dinner on day 5, serve the steak over salad greens.
