Choose hanger steak with visible marbling and trim the central tendon before cooking to ensure even pressure cooking and maximum tenderness in your sliders.

Mix cornstarch with water before adding to the Instant Pot to create a silky sauce that coats the meat without becoming gummy or separating during pressure cooking.

Use the sauté function to brown the steak and peppers first, which develops deep flavor through the Maillard reaction that pressure cooking alone cannot achieve.

Add provolone cheese during the last 2 minutes of cooking while the pot is still pressurized to achieve perfectly melted cheese that adheres to warm meat without burning on the rolls.

Use quick release immediately after cooking, then assemble sliders while meat is still hot so the warm provolone melds with the Hawaiian rolls for optimal texture and flavor integration.