Ingredients:


  1. -  1 Tablespoon unsalted butter

  2. -  1 Tablespoon vegetable oil

  3. -  1 yellow onion, sliced into half-moon slivers

  4. -  1 teaspoon seasoned salt

  5. -  1 teaspoon dried minced garlic

  6. -  1 teaspoon dried minced onion

  7. -  1/4 teaspoon shallot pepper (www.penzeys.com)

  8. -  1/2 Tablespoon tomato paste

  9. -  2 teaspoons Au Jus base

  10. -  1 1/2 cups water

  11. -  4 (5oz) pieces of leftover cooked Flank Steak, sliced across the grain - strips

  12. -  Hot Dog Buns, or bread of choice - for serving

  13. -  Mayonnaise and butter for toasting buns

  14. -  Jarlsberg Cheese, shredded - or cheese of choice - for serving


Optional:  1/4 teaspoon Chili Con Carne Seasoning (www.penzeys.com) - It’s a blend of chili pepper, tomato powder, cumin, garlic, oregano, coriander, onion, red and green bell peppers, black pepper, allspice, cilantro and cloves.  (I’ve been playing around with this spice blend and I wanted to see what would happen by just adding a little bit to this dish - so happy I did, you couldn’t pick out what the added dimension was - but it was hands-down yummy)!


Directions:


Preheat your oven (or toaster oven) to 350 degrees.


In the pot of the pressure cooker, warm the butter and oil over medium heat.  Add the onions and sauté until softened.  Add the seasoned salt, garlic, onion and pepper.  Also add the Chili Con Carne Seasoning (if using).  Add the tomato paste, cook, stirring until the paste is incorporated into the onions and everything smells heavenly.


Pour in the water and stir in the Au Jus base until dissolved.  Add the beef strips and lock the pressure cooker lid in place.  Cook over High Pressure for 5 minutes.  Release the pressure naturally.


While the beef is cooking, open your hot dog buns up and slather with softened butter and then mayonnaise.  It’s a delicious combination once heated together.  Place in the over (or toaster oven) at 350 degrees for 5 minutes, or until the edges of the rolls are golden.  Remove from the oven.


When you are able to open the lid of the pressure cooker, do so carefully to avoid any residual steam.  With a slotted spoon, place the beef and onions onto each toasted bun, breaking the beef apart with your fingers if necessary (it will fall apart very easily).  Top each roll with shredded cheese and place back into the oven for 3 minutes or until the cheese is melted and bubbly.  Serve with the dipping sauce (below) ... ENJOY!!!


Once the beef and onions have been removed from the pot, strain the cooking liquid into small individual dipping bowls or into a gravy boat.  This is seriously crazy good and tastes amazing if you want to add a side of mashed potatoes - and really go all out diner style!