Philly Cheesesteak Stuffed Peppers

01Method

1. 1

   Activate the Saute function on a multi-functional pressure cooker. Add the oil, butter, mushrooms, and onion and cook for 5 minutes, then stir in the garlic and continue sautéing for another 30 seconds. Scoop the mixture into a separate bowl and set aside.

2. 2

   Place the sirloin into the pot along with the Italian seasoning, garlic salt, and black pepper. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Combine the browned sirloin with the reserved mushroom and onion mixture in the bowl.

3. 3

   Rinse and dry the pressure cooker insert, then pour in the water and set a steamer rack inside.

4. 4

   Lay one slice of provolone inside the base of each pepper half, fill generously with the steak-mushroom mixture, and cover with aluminum foil. Arrange the filled peppers on the rack in the cooker.

5. 5

   Secure and lock the lid. Set to high pressure following the manufacturer's guidelines and cook for 25 minutes, allowing 10–15 minutes for pressure to build beforehand.

6. 6

   Position an oven rack roughly 6 inches from the broiler element and preheat the broiler.

7. 7

   Use the quick-release method to carefully vent the steam, about 5 minutes. Remove the lid, transfer the peppers to a rimmed baking sheet, and discard the foil. Lay a fresh slice of provolone on top of each pepper.

8. 8

   Place the baking sheet under the broiler and cook until the cheese is lightly golden, 1 to 3 minutes.