1. Place the marinade ingredients and flank steak in a ziplock bag or storage container and lightly shake to combine all of the seasonings.  
2. Store in refrigerator overnight for the best flavor, making sure that the steak is immersed in the marinade.  
3. After meat has marinated, pour all of the bag’s contents into the pressure cooker pot. Arrange the meat so it is in a flat layer on the bottom of the pot as much as possible.  
4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
5. When cooking is complete, use a natural release.
6. While meat is cooking, melt butter or ghee over medium-high heat on the stove top.  Add the mushrooms, cook until they start to brown.  Add peppers and onions, a big pinch of kosher salt and pepper, cook for another 8 minutes or until crisp-tender
7. Prepare garlic aioli: Smash garlic on a cutting board, add a pinch of kosher salt, mash and scrape the garlic until it makes a paste.  Place mashed garlic, mayo, olive oil, and lemon in a small bowl and stir to combine.  Can be made 2 days in advance.
8. To assemble sandwich, spread both sides of the roll with garlic aioli and place under the oven broiler to brown.
9. Heap meat and peppers onto the roll, top with provolone cheese, place under the broiler for another minute to melt the cheese.  Serve immediately with an extra spread of aioli and a side of the juices from the pot for dipping, if desired.

Freezer Instructions

1. Label a freezer safe Ziploc bag with the recipe name, date, and contents.  Add steak and marinade ingredients to the bag and seal shut.
2. Put the bag inside a pressure cooker pot and press the meat out so it’s flat on the bottom of the pot.  
3. Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place bag in the freezer until ready to use.
4. When ready to cook, place the contents of the bag into the pressure cooker pot.  Cook at high pressure for 15 minutes, proceed with the rest of the above directions.