I. Pressure Cooker Method:

1. Prepare Steak and Initial Ingredients:

• Thinly slice the sirloin steak against the grain. Pat it dry. Sprinkle the steak generously with salt and pepper.
• Cut the large onions into 1/2-inch strips. Mince the garlic. Prepare the bell peppers into 1/2-inch strips and have the pickled pepper rings ready.
• In a small bowl, you can combine the undiluted condensed French onion soup, minced garlic, dry Italian salad dressing mix, beef base, and ½ teaspoon pepper (this makes it easier to add to the cooker, though the recipe implies adding them sequentially).

2. Brown Steak and Combine in Pressure Cooker:

• Select the “Sauté” or “Browning” setting on your 6-quart electric pressure cooker. Adjust for medium-high heat. Add the olive oil to the pot.
• When the oil is hot, brown the thinly sliced steak in batches, being careful not to overcrowd the pot. Remove browned steak and set aside.
• Once all steak is browned, press “Cancel.” (You can deglaze the pot with a splash of water or broth here if there are significant browned bits, though not specified).
• Return the browned steak to the pressure cooker pot. Add the sliced onions.
• Pour the French onion soup, garlic, Italian dressing mix, beef base, and pepper mixture (or add ingredients individually as per original text flow: “Combine the first 7 ingredients…”) over the meat and onions. Stir gently to combine with the steak and onions.

3. Pressure Cook (First Stage):

• Secure the lid on the pressure cooker. Ensure the pressure-release valve is in the “Sealing” position.
• Adjust the setting to “Pressure Cook” (or “Manual”) on HIGH pressure for 10 minutes.

4. Quick Release and Add Peppers:

• Once the 10-minute pressure cooking cycle is complete, carefully perform a quick release of the pressure according to your cooker’s instructions.
• Once the pressure is fully released and the float valve has dropped, carefully open the lid.
• Add the sliced bell peppers (red and/or green) and the ½ cup of pickled pepper rings to the pot with the steak and onions. Stir gently.

5. Pressure Cook (Second Stage) and Natural Release:

• Secure the lid again; ensure the pressure-release valve is in the “Sealing” position.
• Adjust the setting to “Pressure Cook” (or “Manual”) on HIGH pressure for an additional 5 minutes.
• When this cycle is complete, allow the pressure to release naturally for 10 minutes.
• After 10 minutes of natural release, carefully perform a quick release of any remaining pressure.

II. Slow Cooker Option (Alternative Method):

• Prepare and Brown Steak (as in Pressure Cooker Method Step 2, but using a skillet): Sprinkle roast with salt and pepper. Heat oil in a large skillet over medium-high heat; brown steak (thinly sliced or as larger pieces to be shredded later – recipe seems to imply pre-slicing even for slow cooker).
• Combine in Slow Cooker: Transfer browned meat to a 4- or 5-quart slow cooker. Add the sliced onions. In a bowl, combine condensed French onion soup, minced garlic, Italian salad dressing mix, beef base, and pepper; pour over meat.
• Slow Cook (First Stage): Cook, covered, on LOW for 6 hours.
• Add Peppers: Stir in the sliced bell peppers and pickled pepper rings.
• Slow Cook (Second Stage): Continue to cook, covered, on LOW for 1-2 hours more, or until the meat is very tender and the peppers are softened. (If using larger pieces of roast for slow cooker, shred after full cooking time).

III. Assemble and Broil Sandwiches (For Both Methods):

1. Prepare Buns and Assemble:

• Towards the end of the meat cooking time (or when ready to assemble), preheat your oven’s broiler. Adjust an oven rack so it is about 3-4 inches from the heat source.
• Place the bottom halves of the split hoagie buns or French rolls, cut sides up, on ungreased baking sheets.
• Using tongs, lift the cooked steak and vegetable mixture from the pressure cooker or slow cooker, allowing some of the excess juices to drip off, and pile it generously onto the bun bottoms.
• Top the meat mixture on each bun with a slice (or more) of provolone cheese.

2. Broil to Melt Cheese:

• Place the baking sheets with the open-faced sandwiches under the preheated broiler.
• Broil for 1-2 minutes, watching very closely, until the provolone cheese is completely melted, bubbly, and lightly golden. Do not walk away, as broilers work extremely fast!

3. Finish and Serve:

• Remove the baking sheets from the oven. Place the top halves of the hoagie buns onto the cheesy meat mixture.
• Serve the Pressure-Cooker (or Slow-Cooker) Philly Cheesesteak Sandwiches immediately, with small bowls of the warm cooking juices from the cooker on the side for dipping (French Dip style!). Enjoy!