Recipe Creator: Bothwell Cheese
Two delicious and comforting classics are fused together in the popular, time-saving Instant Pot for an easy and fuss-free dinner solution that everyone will devour.
2 tbsp vegetable oil
1 lb flank steak, sliced thinly across the grain
8 oz sliced button mushrooms
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/2 Spanish or Vidalia onion, thinly sliced
4 tsp smoked paprika
2 tsp chili powder
1 tsp each salt and pepper
Pinch red chili flakes
1/4 cup tomato paste
1 can (28 oz) diced tomatoes
1 cup sodium-reduced beef broth
1 tbsp Worcestershire sauce
1/2 cup Bothwell Lactose Free Old Cheddar or Bothwell Lactose Free 18 Month Old Cheddar, cubed
- Heat oil in Instant Pot or multi-cooker on the high sauté setting. Add sliced steak; cook for 3 to 5 minutes or until browned. Add mushrooms, green pepper, red pepper, onion, smoked paprika, chili powder, salt, pepper and chili flakes.
- Cook for about 10 minutes or until vegetables are softened. Stir in tomato paste; cook for 3 minutes. Add diced tomatoes, broth and Worcestershire sauce. Select manual setting and adjust pressure to high; set time for 15 minutes.
- Quick-release pressure according to manufacturer’s direction. Stir in cubed cheese; let stand for 3 minutes.
- Garnishes: Top each serving with shredded cheese and chives. Serve with sourdough bread.
Tip: Freezing the steak for 30 minutes before slicing makes it easier to cut into thin, even slices.