Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4
For Beef:
1½ pound boneless beef top round roast, sliced thinly
1 packet dried onion soup mix
1 (14½-ounce) can beef broth
½ teaspoon garlic powder
1 teaspoon dried rosemary, crushed
For Rolls:
6 sub rolls, sliced lengthwise and toasted
1/3 cup butter, softened
6 lettuce leaves
6 provolone cheese slices
2 tomatoes, sliced

  1. In your instant pot, mix together all beef ingredients.
  2. Close the cooker by locking the lid.
  3. Set the pressure cooker on high pressure. Cook for about 10 minutes.
  4. Unplug the pressure cooker and by using the quick release method, release
    the pressure.
  5. Carefully, uncover the pressure cooker after valve drops completely.
  6. Remove the meat from broth and transfer into a bowl.
  7. Spread butter on each sub half evenly.
  8. Place lettuce, cheese slices and tomato slices over one side of rolls.
  9. Top with beef pieces. Cover with remaining roll halves and serve.
    Nutrition: Calories: 626 Fat: 29.8g Sat Fat: 15.4g Carbohydrates: 37.7g Fiber: 2.7g
    Sugar: 4.6g Protein: 51.1g