Cooking Instructions
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Step 1
Cut the
Skirt Steak (1 lb)
into half and trim the fat by gliding the knife underneath the fat.
Step 2
Add
Chicken Stock (4 cups)
, skirt steak,
Onions (3)
,
Bell Peppers (2)
,
Bay Leaves (2)
, and
Dried Oregano (2 Tbsp)
to the pressure cooker. Put the lid on and cook on high pressure for 1 hour 15 minutes.
Step 3
After 1 hour 15 minutes, remove skirt steak from the broth and shred the skirt steak using two forks. Drain 1 cup of broth and set aside.
Step 4
Preheat the oven to 400 degrees F (200 degrees C).
Step 5
To prepare the gravy, Melt
Butter (1/4 cup)
in a pan and add
Olive Oil (2 Tbsp)
.
Step 6
Add
Baby Bella Mushrooms (1/2 cup)
into the pan and cook for a minute before adding in
Onion (1)
. Cook for another minute.
Step 7
Add
All-Purpose Flour (3 Tbsp)
, 1 cup of reserved broth, and mix everything together. As the broth starts to thicken, add in
Red Chili Peppers (to taste)
,
Kosher Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
.
Step 8
Add the shredded beef into the pan and stir to give it a nice coating.
Step 9
Split
Buns (12)
into half and place half a slice of
Provolone Cheese (6 slices)
on one side of each bun. Lay the pulled beef on top of the cheese along with some onions and bell peppers. Add another layer of cheese.
Step 10
Mix
Butter (1/4 cup)
and
Garlic Powder (1/2 Tbsp)
.
Step 11
Place the other half of the bun on top of the cheese. Brush the top of the buns with the melted butter and garlic powder.
Step 12
Put the buns into the oven and bake for about 15 mins. After 15 mins, take it out of the oven and serve!
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