This sandwich takes the classic Philly favorite of juicy, slow-cooked beef served on a crusty roll with sweet peppers and melted cheese and makes it even better with the flavorful “jus” served with French dips.
PREP TIME: 40 minutes
FUNCTION: Sauté (Normal/More); Slow Cook (More)
CLOSED POT TIME: 5 hours 30 minutes
TOTAL TIME: 6 hours 10 minutes + 10 minutes rest
SERVES: 8
PREP
In a small bowl combine onion powder, garlic powder, Italian seasoning, salt, and black pepper. Rub spice mixture all over the beef roast.
Select sauté on the Instant Pot® and adjust to normal. Add 2 tablespoons of the olive oil to the pot. When the oil is hot, place beef in the pot. Brown until deep brown on all sides for about 15 minutes. Remove roast and add the onions and the remaining 1 tablespoon olive oil. Cook the onions until softened and lightly browned, stirring occasionally, for about 5 minutes. Stir in sweet peppers; cook for 1 minute. Add red wine; scrape up any browned bits in the pan. Press cancel. Select sauté and adjust to more. Add beef broth and Worcestershire sauce. Bring to boiling. Simmer for 10 minutes or until reduced by almost half. Press cancel.
Return the roast to the pot. Secure the lid on the pot. Open the pressure-release valve.
COOK
Select slow cook and adjust to more. Cook for 5½ to 6 hours or until meat is tender. Press cancel.
SERVE
Transfer roast to a cutting board. Let rest for 10 minutes. Slice the meat. Use a slotted spoon to transfer the peppers and onions to a bowl.
Meanwhile, preheat oven to 425°F. Spread hoagie buns with butter. Arrange bun halves on a baking sheet, buttered sides up. Bake for 10 minutes or until lightly toasted.
Layer beef, the peppers and onions, and provolone cheese onto the bottoms of the rolls. Bake for about 5 minutes more or until cheese is melted. Serve sandwiches with the juices left in the pot for dipping.