Mexican Steak Sandwiches

By Birgitta

This will serve two, but you can easily increase the servings without changing the cooking time.

Ingredients

• 1 tablespoon veg oil
• 1/2 lb thin cut beef clod steak
• 1 onion, halved and sliced
• 1/2 green bell pepper, seeded and sliced
• 1/2 mild Mexican (Anaheim, poblano, pasilla) chile pepper, seeded and sliced
• 1/3 cup minced cilantro leaves
• Mexican hot sauce to taste
• 1 teaspoon beef bouillon granules
• 1/2 cup flavoring liquid, beer, wine, coffee, stock, etc.
• Salt and pepper to taste
• 2 slices Jack cheese
• 2 hoagie rolls, toasted

Details

Servings 2
Adapted from missvickie.blogspot.com

Preparation

Step 1

Heat the oil in the pressure cooker, brown the sauté the onions over medium high heat until they begin to caramelize and become soft and brown. Slice the meat into 1/2 strips of about 2-3 inches in length, and brown them in the pressure cooker. Add the green veggies, hot sauce, beef bouillon, salt and pepper, and the flavoring liquid of choice. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 8 minutes. Remove from heat and use the natural release method before opening the lid. Split and toast the rolls. Divide the steak and veggies between each roll and top with the Jack cheese. Taste and adjust seasonings in the au jus dipping broth, portion it into small ramekins and serve on the plate with the cut sandwich.

Cook's Notes: If using another cut of beef, either ask the butcher to slice it thinly, or partially freeze it at home and use a fillet knife to cut it into thin strips. To substitute thinly sliced, boneless pork = change the cooking time to 6 minutes. To use strips of chicken = change the cooking time to 4 minutes.