Ingredients
1 beef top sirloin steak (3 pounds), thinly sliced2 large onions, cut into 1/2-inch strips1 can (10-1/2 ounces) condensed French onion soup, undiluted2 garlic cloves, minced1 package Italian salad dressing mix2 teaspoons beef base1/2 teaspoon pepper2 large red or green peppers, cut into 1/2-inch strips1/2 cup pickled pepper rings8 hoagie buns or French rolls, split8 slices provolone cheese
Preparation
Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, place beef, vegetables and cheese on bun bottoms. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Add bun tops; serve with cooking juices.
Slow-cooker option: Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered, 1-2 hours or until meat is tender.
Place bun bottoms on ungreased baking sheets, cut sides up. Using tongs, place beef, vegetables and cheese on bun bottoms. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Add bun tops; serve with cooking juices.
