Instant Pot Steak Tidbits
Instant Pot Steak Tidbits
Ever feel like eating something so out of this world incredible that you’ll literally be licking your fingers til the last trace is gone?
Well, my Steak Tibdits for the Instant Pot have arrived and if today sucked and you make these tonight, your mood will go from stressed to BEST.
There’s something wonderful about this dish, the way it all comes together – it just sends you on a flavor journey so amped up, your eyes may cry tears of joy. It’s basically like a cheesesteak, but WAY better. The flavorful beef resting on crisp garlic bread and then smothered in a mouth-watering tangy barbecue sauce and then topped with melted cheese (are you drooling yet?)…
It’s basically the greatest open-faced sandwich you’ll ever have, only it’s not a sandwich. It’s Steak Tidbits. And it enters your life now.
Here’s How I Made It!:
It starts with some top round beef (London Broil) or some flank steak. Make sure it’s not TOO thick or thin. It should be about 1/4″ – 1/2″ thick.
Generously rub each side of the meat with kosher salt…
…and then sear it for about a minute or two in a frying pan (you can use your Instant Pot if you’d like too, but I find it to be easier to sear the meat on the stove in a pan).
Make sure you sear both sides!
After searing, transfer to a cutting board and slice into strips against the grain and set aside.
Now it’s time to make the most amazingly tangy BBQ sauce ever! In the Instant Pot, add in some light brown sugar…
…apple cider vinegar…
…yellow mustard (which is different from deli mustard)…
…Worcestershire sauce (say that 10 times fast)…
…and honey (cute bear, eh?)
Whisk it all together…
…and bring the sauce to a simmer!
Add in the beef…
…and stir it around so its covered with the sauce. Secure the lid and cook at high pressure.
While the meat’s cooking, let’s prepare our garlic bread (or if you don’t want to make your own, you can buy the pre-made ones in the supermarket that come in a foil bag or even a frozen one in the frozen foods section and prepare according to the package).
Take some butter…
…and some olive oil.
Melt it in the microwave…
…and then add in some dried parsley flakes.
Stir up and set aside.
Now take a fresh hero-sized loaf of Italian bread…
…and slice it in half longways.
Brush on that amazing garlic buttajuice mixture…
…and top with some grated Parmesan.
Close the bread back up…
…wrap in tin foil, place on a baking sheet and pop in the oven for a few.
When done, open the foil so the bread is laying on it and then open the bread.
Pop it back in the oven for a few more minutes until slightly crisped (but keep an eye on it so it doesn’t burn!)
When the meat’s done, remove it from the pot and the sauce with a slotted spoon…
…and place in a dish to rest.
Now, we’ll make our cornstarch slurry by taking some cornstarch…
…adding some water…
…and PRESTO! You have a cornstarch slurry!
Turn the heat up on the pot and then add in the slurry and mix well.
After it bubbles for a minute or two, turn the heat off so it simmers down and the sauce with thicken to the perfect consistency.
As the sauce cools, lay the meat on the garlic bread…
…so that it looks pretty much like this with some space in between each slice of meat.
Then, take some of that amazing sauce…
…and spoon a good amount over the meat and bread.
And of course this wouldn’t be Steak Tidbits without some cheese! I used sliced Muenster as it’s a slightly sweeter cheese and balances out the flavors of the sweet and tangy sauce and garlic bread PERFECTLY! But you can just as well use sliced Mozzarella or Provolone!
Cover up the entire thing with the cheese…
…and then pop it in the oven for a few minutes.
When it come out, try not to drool all over it.
I’m serious. TRY NOT TO DROOL OVER IT.
Cut yourself the desired slice…
…and plate it up.
Feed it to your friends…
…and watch them react.
Your life may change for the better after this meal. Just a warning.
2 pounds of a beef top round cut (London broil) or flank steak or Boneless Short Ribs from Costco (make sure it’s not TOO thick or thin. It should be about 1/4″ – 1/2″ thick)
- Kosher salt, for rubbing
- 1 cup of ketchup
- 1 cup of apple cider vinegar
- 1 cup packed of light brown sugar
- 1/3 cup of yellow mustard (use yellow and not deli)
- 1/2 tsp of Worcestershire sauce
- 1 tbsp of honey
- 1 tbsp of onion powder
- 1 tsp of garlic powder
- 1/2 tsp of chili powder
- 1/4 tsp of salt
- 2 tbsp of a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water mixed)
- 10 slices of Muenster cheese (or sliced Mozzarella or Provolone)
- For the Garlic Bread:
- 1 long Italian hero roll, sliced in half
- 2 tbsp (1/4 stick) of salted butter
- 2 tbsp of extra virgin olive oil
- 1 tbsp of crushed garlic (or 4 crushed cloves) OR 1 tsp of Garlic Better Than Bouillon
- 1/2 tsp of dried parsley flakes
- Grated Parmesan cheese, to your liking
You can really use any cheese but I LOVE Muenster for this because it’s on the slightly sweeter side and REALLY compliments the flavor of that outrageously tangy BBQ sauce!
Speaking of that amazing BBQ sauce you’ve just made, you’ll have extra! You can use it for dipping your Steak Tidbits in AND/OR bottle it up and put it in the fridge for a few weeks and it’ll be AMAZING on anything else you make – like my shredded chicken!
- Begin by generously rubbing the meat with kosher salt on both sides
- Turn on the stove to high and in a large frying pan, let it get hot and then sear each side of the meat until browned or slightly charred. About 1-2 minutes each side depending on your stove/pan. Just stand over it and check it to ensure you don’t overdo it too much
- Remove the meat when done searing and slice against the grain into strands about 1/4″-1/2″ inch thick. It will not look done, nor should it. Set it aside
- Turn the Instant Pot on “Sauté” and adjust so it’s on the “More” or “High” setting. Add in the ketchup, apple cider vinegar, light brown sugar, mustard, onion powder, garlic powder, chili powder, salt, Worcestershire sauce and honey. Bring to a slight bubble and then add in the strips of meat
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure between 7-9 minutes (or up to 12 minutes if you want it more well done but I suggest you go for 7 for it to be as tender as can be). When finished, allow a 3 minute natural release followed by a quick release
- While the meat is cooking, prepare the garlic bread which the Steak Tidbits will rest on (or if you just feel like using a fresh pre-made garlic bread that comes in the foil or frozen garlic bread you can get from many supermarkets, just cook according to the instructions on the bag). Turn the oven to 350 degrees and make the garlic butter mixture by adding the butter, garlic and olive oil into a bowl. Pop in the microwave for 30 seconds and mix. Add in some parsley flakes and mix up. Cut the bread in half longways and then lay on a foil-lined baking sheet and brush the garlic butter on the open sides of the bread and top with as much Parmesan as you wish. Close the bread back up, wrap in the foil it’s laying on and cook for 10 minutes in the oven. Then, take it out and open the foil and the bread and let cook for another 3-5 minutes until it begins to get toasty brown (every oven is different so be sure to keep an eye on it so it doesn’t burn!) When done, remove from the oven and turn the oven to broil
- Now that the meat is done, transfer it to a bowl to rest for a few minutes and then hit “Keep Warm/Cancel” and then “Sauté” again and bring that amazing tangy BBQ sauce to a bubble. Once it does, add in the cornstarch slurry, mix well and let bubble for 2 minutes. Then, turn the heat off and let the sauce cool for a moment until it stops bubbling
- While the sauce is cooling, layer the meat onto the garlic bread and leave some gaps. Pour some sauce over the meat (but don’t douse it so the bread gets too soggy – you’ll have plenty of sauce left for dipping), and then finish it off by layering the Muenster cheese on top of everything
- Pop back in the oven for about 3-5 minutes until the cheese is melted and bubbled to your desire