Thursday, December 3, 2020

Philly Cheesesteak (sort of)


1-2 lbs pot roast (or pork, or chicken, whichever you feel like)

2 green bell peppers.

2 onions.

2 tbs olive oil.

1 packet Au Jus gravy mix.

4 cups water.

1 cup diced *Velveta cheese (preferably the queso blanco type)

Salt (or garlic salt if you want to get fancy).


Hoagie Buns.


Pour water into the instant pot and add the Au Jus packet.  Whisk together until the powder is mixed in.

Cut your meat into several medium sized chunks and place in the gravy mix spaced evenly apart.

Pressure Cook for 50 mins, and allow 10 mins to depressurize afterward.


While the meat is cooking, dice your peppers, onions, and Velveta.


When you have 20 mins left (10 mins cook, 10 mins depressurize) pour oil into a large skillet pan and heat up on high.  Add your diced veggies, lower heat to medium, and saut√© until thoroughly cooked through, should take about 15-20 mins.


Once the meat is done, add 3 cups of the Au Jus to the skillet and bring to a boil.  Discard or save the remaining.  


Add in the diced Velveta and stir constantly until it has melted completely into the mixture.


Lower heat to medium and shred your meat with a fork.


Add shredded meat to the skillet and mix and stir in so that the sauce soaks into it all then leave on the heat until it thickens.  Add in 1 tbs of cornstarch if it seems really watery.


Season with salt and pepper to your preference.


Serve on hoagie buns.



*I use Velveta because it melts really well, you can use other cheeses if you prefer.

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