These slow cooker or Instant Pot low-carb cheesesteaks are so easy to make you wouldn’t believe it. Everything, including the cheese, cooks together directly in the appliance.
Updated 2020 with Instant Pot instructions
What Are Cheesesteaks?
Cheesesteaks are sandwiches made from sliced pieces of beef that’s cooked with onions and topped with melted cheese. Popular additions to the sandwich are bell peppers and mushrooms like you see here. Cheesesteaks were created in Philadelphia which why they’re also known as Philadelphia cheesesteaks or Philly cheesesteaks.
Slow Cooker Cheesesteaks VIDEO:
Making This In The Pressure Cooker
Instant Pot instructions have been included below. To be honest, not all slow cooker work well when converted to the electric pressure cooker (Instant Pot) and in my opinion, this is one of them. You need 1 cup of liquid to pressurize the Instant Pot. I found that the cup of broth (not used with the slow cooker) results in a extra soupy cheesesteaks. It’s easier to make it on the stove top. Yes, there will be extra liquid if you make this in the slow cooker too however there won’t be as much plus making these low-carb cheesesteaks in the slow cooker means I can set-it-and-forget-it while I go off to do other work.
Adding The Cheese
First off, you do not have to add the cheese directly into the slow cooker or pressure cooker. If you’re not going to serve the dish right away, I recommend holding off and adding the cheese before serving. If you want to keep this paleo and whole30 then simply omit the cheese all together. How many slices of cheese to use, 6 or 8 slices? Depends on how cheesy you want your slow cooker or Instant Pot cheesesteaks.
How To Serve The Cheesesteaks
I wanted this recipe to be low-carb, keto so I suggest serving this in lettuce wraps. Over greens to make it more of a dinner salad works too. Or just eat it as-is. Of course, this doesn’t have to be low-carb if you don’t want it to; the traditional way to serve cheesesteaks is on hoagie bread.
Notes About This Recipe
- The beef is sliced thin so it won’t need to cook as long as most slow cooker or pressure cooker red meat recipes like roasts.
- I added a tablespoon of butter/ghee because I want this to lean towards keto. You can increase or decrease the butter/ghee amount to whatever fits your dietary needs. Or omit it all together.
- I used 2 different colored bell peppers, red & green but that’s not necessary, you can use two of the same color bell peppers.
- I made this with and without the steak seasoning and I honestly think it’s better with it. If you don’t have a store-bought steak seasoning on, see below for my homemade steak seasoning blend:
Other low-carb recipes you might enjoy:
- 2 pounds beef sirloin, sliced
- 6–8 slices provolone cheese
- 1 large onion, sliced
- 2 bell peppers, sliced
- 4 ounces mushrooms, sliced (optional)
- 1 tablespoon butter or ghee
- 1 tablespoon steak seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley
- Add 1 1/2 teaspoons salt (if the steak seasoning you use doesn’t already include it)
- 1 cup low-sodium beef broth (for pressure cooker)
- Add all the ingredients to the slow cooker EXCEPT the provolone cheese. Stir to mix well.
- Cook high 2-3 hours, low 4-6.
- Stir to mix again and add provolone cheese slices in a thin layer across the top of the mixture.
- Cook an additional 5-10 minutes or until cheese is melted.
Electric Pressure Cooker (Instant Pot)
- Turn on the pressure cooker and select sauté. Once hot add oil and beef to the pot. Cook 2-4 minutes or until beef is browned. Remove beef.
- Add onions, bell peppers, and mushrooms. Cook 3-5 minutes or until vegetables are soft. Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add beef back to the pot along with the steak seasoning and ghee/butter. Stir to mix well.
- Close lid and seal valve. Set high pressure for 9 minutes. Quick release the pressure. Open lid & stir.
- Turn off pressure cooker. Add cheese slices in a thin layer across the top of the mixture. Place lid back on the pressure cooker and let sit 5-10 minutes or until cheese is melted. You can also leave the pressure cooker on the WARM setting with the lid off.
This post contains affiliate links which means if you click on one of the product links, I’ll might receive compensation. For more about my disclosure policy see heres: https://fitslowcookerqueen.com/about/disclosure-policy/.