Ingredients
Scale
- 2 pounds beef sirloin, sliced
- 6–8 slices provolone cheese
- 1 large onion, sliced
- 2 bell peppers, sliced
- 4 ounces mushrooms, sliced (optional)
- 1 tablespoon butter or ghee
- 1 tablespoon steak seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley
- 1 1/2 teaspoons salt (if needed)
- 1 cup low-sodium beef broth (for pressure cooker)
Instructions
- Slow Cooker: Add all ingredients except cheese to the slow cooker. Stir well.
- Cook on high for 2-3 hours or low for 4-6 hours.
- Stir again and add cheese slices on top.
- Cook an additional 5-10 minutes until cheese melts.
- Instant Pot: Sauté beef in oil for 2-4 minutes, then remove.
- Sauté onions, peppers, and mushrooms for 3-5 minutes.
- Deglaze with broth, add beef back, and mix in seasoning and butter.
- Pressure cook on high for 9 minutes, then quick release.
- Add cheese on top and let melt for 5-10 minutes.
Notes
- Adjust salt if your steak seasoning includes it.
- Use ghee for a dairy-free option.
- Optional mushrooms add extra flavor.
- Prep Time: 15 minutes
- Cook Time: 2-6 hours (slow cooker) or 20 minutes (Instant Pot)
- Category: Main Dish
- Method: Slow Cooker or Instant Pot
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg