Ingredients
- For the Garlic Bread:
- 2 2 1/4″ 1/2″ of a beef top round cut (London broil) or flank steak or Boneless Short Ribs from Costco (make sure it’s not TOO thick or thin. It should be about 1/4″ – 1/2″ thick)
- Kosher salt, for rubbing
- 1 1 1 cup of ketchup
- 1 1 1 cup of apple cider vinegar
- 1 1 1 cup packed of light brown sugar
- 1/3 1/3 1/3 cup of yellow mustard (use yellow and not deli)
- 1/2 1/2 1/2 tsp of Worcestershire sauce
- 1 1 1 tbsp of honey
- 1 1 1 tbsp of onion powder
- 1 1 1 tsp of garlic powder
- 1/2 1/2 1/2 tsp of chili powder
- 1/4 1/4 1/4 tsp of salt
- 2 2 2 tbsp of a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water mixed)
- 10 10 10 slices of Muenster cheese (or sliced Mozzarella or Provolone)
- 1 1 1 long Italian hero roll, sliced in half
- 2 2 2 tbsp (1/4 stick) of salted butter
- 2 2 2 tbsp of extra virgin olive oil
- 1 1 4 1 of crushed garlic (or 4 crushed cloves) OR 1 tsp of Garlic Better Than Bouillon
- 1/2 1/2 1/2 tsp of dried parsley flakes
- to Parmesan cheese, to your liking
Preparation
Step 1
Begin by generously rubbing the meat with kosher salt on both sides
Turn on the stove to high and in a large frying pan, let it get hot and then sear each side of the meat until browned or slightly charred. About 1-2 minutes each side depending on your stove/pan. Just stand over it and check it to ensure you don’t overdo it too much
Remove the meat when done searing and slice against the grain into strands about 1/4″-1/2″ inch thick. It will not look done, nor should it. Set it aside
Turn the Instant Pot on “Sauté” and adjust so it’s on the “More” or “High” setting. Add in the ketchup, apple cider vinegar, light brown sugar, mustard, onion powder, garlic powder, chili powder, salt, Worcestershire sauce and honey. Bring to a slight bubble and then add in the strips of meat
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure between 7-9 minutes (or up to 12 minutes if you want it more well done but I suggest you go for 7 for it to be as tender as can be). When finished, allow a 3 minute natural release followed by a quick release
While the meat is cooking, prepare the garlic bread which the Steak Tidbits will rest on (or if you just feel like using a fresh pre-made garlic bread that comes in the foil or frozen garlic bread you can get from many supermarkets, just cook according to the instructions on the bag). Turn the oven to 350 degrees and make the garlic butter mixture by adding the butter, garlic and olive oil into a bowl. Pop in the microwave for 30 seconds and mix. Add in some parsley flakes and mix up. Cut the bread in half longways and then lay on a foil-lined baking sheet and brush the garlic butter on the open sides of the bread and top with as much Parmesan as you wish. Close the bread back up, wrap in the foil it’s laying on and cook for 10 minutes in the oven. Then, take it out and open the foil and the bread and let cook for another 3-5 minutes until it begins to get toasty brown (every oven is different so be sure to keep an eye on it so it doesn’t burn!) When done, remove from the oven and turn the oven to broil
Now that the meat is done, transfer it to a bowl to rest for a few minutes and then hit “Keep Warm/Cancel” and then “Sauté” again and bring that amazing tangy BBQ sauce to a bubble. Once it does, add in the cornstarch slurry, mix well and let bubble for 2 minutes. Then, turn the heat off and let the sauce cool for a moment until it stops bubbling
While the sauce is cooling, layer the meat onto the garlic bread and leave some gaps. Pour some sauce over the meat (but don’t douse it so the bread gets too soggy – you’ll have plenty of sauce left for dipping), and then finish it off by layering the Muenster cheese on top of everything
Pop back in the oven for about 3-5 minutes until the cheese is melted and bubbled to your desire