A keto-friendly twist on the classic beef drip sandwich, made with tender beef chuck roast and savory portobello mushroom caps, perfect for satisfying cravings without the carbs.
Ingredients: 3 lbs beef chuck roast, trimmed and cut into chunks. 1 cup beef broth. 1/4 cup Worcestershire sauce. 2 cloves garlic, minced. 1 tsp onion powder. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 8 large portobello mushroom caps. 1/4 cup butter. 8 slices Swiss cheese.
Instructions: Add onion powder, thyme, rosemary, salt, and pepper to the beef chunks. Spiced beef chunks, beef broth, Worcestershire sauce, and minced garlic should all be put into the Instant Pot. After cooking for 60 minutes under high pressure, let the pressure drop naturally for 15 minutes. Warm the oven up to 400F 200C while the beef is cooking. Take off the stems and clean the mushroom caps. Brush mushroom caps with melted butter. Put them on a baking sheet that has parchment paper on it. For 10 minutes or until soft, bake the mushroom caps. Use two forks to shred the cooked beef. Cut mushroom caps into slices and put together sandwiches with Swiss cheese and shredded beef. You can dip beef drip sandwiches in au jus from the Instant Pot.
Prep Time: 15 minutes
Cook Time: 75 minutes
skelleftea hundungdom lank till annan webbplats oppnas i nytt fonster
