Instructions

• Start by heating your vegetable or olive oil in your pressure cooker using the saute setting on medium heat. Till it’s hot, but not smoking.
• Add your thinly sliced steak pieces in. Season 'em with kosher salt, freshly ground black pepper, whatever steak seasoning you like. Cook this until the beef browns nicely, about 5 minutes. You gotta stir a little so it doesn’t stick.
• Now toss in sliced mushrooms, onion strips, and those green bell peppers. Let them cook together till veggies get tender, probably 5 to 7 minutes. You can smell the flavors getting cozy already.
• Next up, stir in the tomato paste, smoked paprika, and oregano (or whichever herb you chose). Mix well so everything’s coated and smells fantastic.
• Sprinkle all-purpose flour evenly over the mix and stir it in good. Cook that for one to two minutes. This step helps thicken the soup later — get ready for that creamy feel.
• Slowly pour in 4 cups of beef broth while stirring to avoid lumps. Then add your beef consomme, Worcestershire sauce, and Better than Bouillon paste for that umami punch.
• Seal the cooker lid, check that your sealing ring is in place and the valve is set to sealing. Bring it up to high pressure and cook for 10 minutes. When time’s up, let the pressure drop naturally for about 10 minutes before doing a quick release for the rest of the steam. That valve hiss signals it’s safe to open.
• Finally, stir in your cream or half-and-half. Serve hot, top with crushed salad croutons and shredded cheese. Y’all are ready to enjoy that Philly cheesesteak soup like a champ.