Philly Cheesesteak Sandwiches

These hearty sandwiches are juicy, tender and smothered in cheese.

Kimberly Wallace, Dennison, OH

Prep: 15 min. • Makes: 8 servings

1 beef top sirloin steak (3 lbs.), thinly sliced 2 onions, cut into 1/2-in. strips 1 can (101/2 oz.) condensed French onion soup, undiluted 2 garlic cloves, minced 1 pkg. Italian salad dressing mix 2 tsp. beef base or 2 beef bouillon cubes 1/2 tsp. pepper 2 large red or green peppers, cut into 1/2-in. strips 1/2 cup pickled pepper rings 8 hoagie buns or French rolls 8 slices provolone cheese

fast Cook: 15 minutes

1. Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid and 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 5 more minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

2. Place buns on ungreased baking sheets, cut sides up. Place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted. Serve sandwiches with cooking juices.

slow Cook: 7 hours

1. 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 until tender, 1-2 hours.

2. Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat for 1-2 minutes or until cheese is melted. Serve sandwiches with cooking juices.

1 sandwich: 547 cal., 18g fat (7g sat. fat), 85mg chol., 1381mg sod., 45g carb. (10g sugars, 3g fiber), 51g pro.