Here is my final recipe I made from the inspiration of Rachael Ray and her Healthy Weeknight Meal Kit! I l have loved Rachael Ray for a long time and this was the perfect meal kit for me to try. I made changes to all her recipes based on my tastes and what I had on hand. This is what I cooked. I have to say I really enjoyed this sandwich. It was a great Sunday dinner meal. I don’t always really care for red meat. I love burger but steak and roasts are kind of whatever. So finding new ways to cook the meat (we butcher a cow and have A LOT of meat) has been a great success with both the Instant Pot and the Rachael Ray meals.
One takeaway from this cooking experiment was that it is a lot of work to make these healthy meals after work every night. I can see where a working family might struggle with finding time. I did food prep and made sure I had everything lined up. Still, some nights it would have been easier to throw something on the grill and microwave some veggies – also a great meal. I thoroughly enjoyed following this meal plan though and hope I can find more to follow. It got me a little out of my comfort zone to cook foods I never would have before. Even if you can’t commit to cooking 5 nights a week, these meals would be good to have here and there. I hope you try some of these recipes.
Instant Pot Shredded Steak Sandwiches
- 2 cups chicken stock
- 1 lb. sirloin steak, trimmed and cut into large chunks
- 6 cloves garlic – 3 smashed, 3 minced
- 2 tsp. olive oil
- 1 medium onion, finely chopped
- 1 1/2 tsp. dried oregano
- 1 can (14.5 oz.) petite diced tomatoes
- 4 whole wheat hamburger buns
- Garnish: shredded cheddar cheese, green onions
Set your Instant Pot* to sauté high. I like to do this to warm the pot up while I prep my ingredients. The IP heats quickly. Add in your stock, steak and 3 smashed garlic cloves. Put lid on tight and enter manual time of 25 minutes.
Once IP is done, release pressure manually. Remove steak and ½ cup stock to a bowl and shred meat. Discard any additional juices. Return stainless pot to the IP and set to sauté on high. Add in olive oil and the chopped onion; cook, stirring often for about 3 minutes until they soften. Add in the garlic and oregano and cook, stirring often, another 3 minutes. Add the tomatoes; cook and again stir often until thickened, about 5-6 minutes. Add the steak and stock and cook until the liquid nearly evaporates, about 9-10 minutes. Season with salt and pepper. Serve on a whole wheat hamburger bun, warm. Top with cheese and green onions.
*If you don’t have an Instant Pot, you can make this meal in a slow cooker, just adjust time as needed.
The meat is so tender and juicy. Serve on a nice, thick whole wheat bun to soak up the juices. We liked ours topped with cheese and green onions.
Serve with homemade fries for a restaurant style meal at home. This would be a great Friday night treat or Sunday meal. Enjoy!