This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Utensils
Aluminum Foil
Large Bowl
Step 1
Move slider to AIR FRY/STOVETOP, select SEAR/SAUTÉ, and set temperature to HIGH. Press START/STOP to preheat the unit. This will take about 3 minutes.
Step 2
When the unit has preheated, add the canola oil and heat it until shimmering. Then add the steak and season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until a crust begins to form on the steak, and it is nearly cooked through, about 2 to 3 minutes. Transfer the steak to a large bowl and set aside.
Step 3
Add the red pepper, green pepper, onion, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper to the pot, sautéing until the vegetables begin to soften, about 3 to 4 minutes. Then transfer the vegetables to the bowl with the steak. Add the provolone to the mixture and stir until all ingredients are combined.
Step 4
Lightly flour a work surface. Gently roll out each piece of biscuit dough into a 3-inch wide circle. Top each biscuit with 1/4 cup of the cheesesteak mixture. Run a wet finger around the edges of the dough and gently pull up the edges around the cheesesteak mixture, pinching it together at the top.
Step 5
Add 1/2 cup water to the pot. Place the Cook & Crisp Basket in the pot, spray the basket with nonstick spray and add 4 of the buns to the basket, evenly spacing them out. Set the remaining buns aside.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 325˚F, and set time to 8 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, the buns should be golden brown on the outside and fluffy on the inside. Remove the basket from the pot and remove the buns from the basket. Cover them with foil to keep them warm.
Step 8
Repeat steps 5 through 7 with the remaining buns. Serve warm and enjoy!
Move slider to AIR FRY/STOVETOP, select SEAR/SAUTÉ, and set temperature to HIGH. Press START/STOP to preheat the unit. This will take about 3 minutes.
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Step 2 of 8
When the unit has preheated, add the canola oil and heat it until shimmering. Then add the steak and season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until a crust begins to form on the steak, and it is nearly cooked through, about 2 to 3 minutes. Transfer the steak to a large bowl and set aside.
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Step 3 of 8
Add the red pepper, green pepper, onion, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper to the pot, sautéing until the vegetables begin to soften, about 3 to 4 minutes. Then transfer the vegetables to the bowl with the steak. Add the provolone to the mixture and stir until all ingredients are combined.
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Step 4 of 8
Lightly flour a work surface. Gently roll out each piece of biscuit dough into a 3-inch wide circle. Top each biscuit with 1/4 cup of the cheesesteak mixture. Run a wet finger around the edges of the dough and gently pull up the edges around the cheesesteak mixture, pinching it together at the top.
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Step 5 of 8
Add 1/2 cup water to the pot. Place the Cook & Crisp Basket in the pot, spray the basket with nonstick spray and add 4 of the buns to the basket, evenly spacing them out. Set the remaining buns aside.
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Step 6 of 8
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 325˚F, and set time to 8 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Step 7 of 8
When cooking is complete, the buns should be golden brown on the outside and fluffy on the inside. Remove the basket from the pot and remove the buns from the basket. Cover them with foil to keep them warm.
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
1/2 cup
water, for steaming
nonstick cooking spray
Step 8 of 8
Repeat steps 5 through 7 with the remaining buns. Serve warm and enjoy!
1 tablespoon
canola oil
226g
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
120ml
water, for steaming
nonstick cooking spray
1 tablespoon
canola oil
1/2 pound
chuck steak, cut in 1/2-inch (3.75cm) pieces
1 teaspoon
Kosher salt, divided
1/4 teaspoon
ground black pepper, divided
1/2
red bell pepper, deseeded, diced
1/2
green bell pepper, deseeded, diced
1/4
yellow onion, peeled, diced
5
thin slices provolone cheese, cut in 1/2-inch (1.75cm) pieces
