Instant Pot Philly Cheesesteak Sloppy Joe's - Traditional Version

Tired of eating the same old sloppy joe's? Try this Instant Pot Philly Cheesesteak version! Covered in melty mozzarella and chock full of green peppers, onions, and mushrooms this sloppy joe's recipe is a mash-up of deliciousness.
4 Servings Recipe By Pin Print
Instant Pot Philly Cheesesteak Sloppy Joe's - Traditional Version

Ingredients

  • 1 ½ cups cook Ground Beef
  • 1 teaspoon mince Garlic, Cloves
  • ½ teaspoons Black Pepper
  • 2 ¼ cups slice Onion
  • ¾ cups slice Bell Pepper, Green
  • 1 ½ cups slice Mushrooms
  • 1 tablespoon Flour, All-Purpose
  • 10 ½ ounces French Onion Soup, Canned
  • 1 teaspoon Worcestershire sauce
  • Make It Now / Serving Day Ingredients

    These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.

  • 2 cups Mozzarella Cheese, Shredded
  • 4 individual Hamburger Buns, White

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all of the ingredients (except the cheese and buns) inside the inner pot. Lock the lid into place and seal the steam nozzle.
  3. Cook on high pressure for 8 minutes.
  4. Quick release the steam. Remove the lid and add the cheese, allowing it to melt.
  5. Serve on buns.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all of the ingredients (except the cheese and buns) in the indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place the frozen contents inside the inner pot. Saute for 5 minutes.
  4. Lock the lid into place and seal the steam nozzle. Cook on high pressure for 8 minutes.
  5. Quick release the steam. Remove the lid and add the cheese, allowing it to melt.
  6. Serve on buns.

30 Comments

Join the discussion
    1. Stephanie, yes you could. Overall, when you are converting Instant Pot to Slow Cooker, increase the cooking time. A good rule of thumb is about 8 hours on Low, 4 hours on High in a Slow Cooker = 25-30 Minutes Manual in the Instant Pot.

  1. This looks like it would be a very small portion to cook to get 4 servings. 2/3 tsp of garlic? 2/3 tsp of Worcestershire sauce and 2/3 tsp of all purpose flour???? 7 oz of canned french onion soup when it is normally 10.5 or more ounces? Wouldn’t this recipe be better to be doubled to make a more “normal” serving size? My husband is not a huge eater but he could eat 2 sandwiches of this which would not leave much for 3 other people. Also 1 cup of ground beef for 4 servings? Also it mentions to divide it into different containers for freezing…not enough for one meal much less more. Possible to rework this recipe and offer a better recipe.

  2. If using a slow cooker, do I put uncooked ground beef in the cooker with other ingredients for 8 hours on low or 4 hours on high?

    1. Amy, yes. You will place the frozen meal in the Instant Pot, set it to saute for 5 minutes to start heating the IP and dethawing the meal. Once you do that, then you can pressure cook the meal!

  3. If cooking this from fresh ingredients, do I saute the peppers, onions, and mushrooms with the meat? Also, the amounts you used are weird, so would the cook time still be 8 minutes on the Instant Pot for a pound of meat, 1 onion, 1 pepper, and 8 oz. of mushrooms??

  4. This is tasty, but definitely needs more meat. It’s almost like soup, you have to use utensils to eat it as published. I don’t know that I will make this one again.

  5. Comparing the rest of the ingredients with 1 1/2 cups of ground beef, I would think it would be 1 1/2 pounds of ground beef or at the very least 1 pound of ground beef. The recipe sounds amazing. I’m going to give it a try with 1 1/2 pounds of ground meat.

  6. There was definitely not enough liquid to pressure cook this. The flour thicken it while I had it on sauté. My hamburger was fresh when I made this so it was done by the time I got done with the sautéing. No way was I going to put this thick sauce on the pressure mode. I just used it how it was done on the sauté mode. It did not taste like a Philly Steak Sandwich. Tomorrow I will serve it over noodles which I think will taste better. I would not make this again.

  7. I’m about to cook this. This will be my first Instant pot meal. Do I cook the raw meat on Sautee’ in the instant pot and then continue with directions of pressure cooking with everything for 8 mins? 🙂 Or do I put everything in, including the raw meat and cook for 8 mins?

    1. Great question, Jackie. You’ll want to brown the meat on Sautee and then add the remaining ingredients and cook on manual high pressure for 8 minutes.

        1. The “Make It Now” directions are written for you to make it from fresh; however, this recipe calls for cooked ground beef so you will want to thaw that first.

  8. Made it tonight! Needs some modifications. I think if u used canned mushrooms instead of fresh there would definitely be less water and it wouldn’t be so soupy I am also thinking next time I’ll just leave it on sauté instead of pressuring it. I added cornstarch to thicken it a bit more and served it as an open face sandwich my family loved it

  9. We love this recipe! I make my own French Onion soup for it, I make a big batch and freeze it for using in this recipe. The first few times I made it without mushrooms as I had none, and I always make it with a pound and a half or two pounds of meat. I also make a batch of 30 minute dinner rolls to eat it with, so easy and a million times better than store bought buns.

    1. So glad you love this recipe Marie! That’s awesome that you make your own french onion soup! Thanks for sharing : )

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