Name: Instant Pot Philly Cheesesteak Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Salted butter, divided - 2 tablespoons; Olive oil - 1 tablespoon; Frozen bell pepper and onion mix, thawed - 2 cups; Boneless beef sirloin steak, thinly sliced - 9 ounces; Beef broth - ½ cup; Bow-tie pasta - 3 cups; All-purpose flour - 1 tablespoon; Milk - ½ cup; Shredded American cheese - 1 ½ cups; Salt and freshly ground black pepper to taste - 1 ½ cups; Sliced fresh mushrooms - ½ cup; Worcestershire sauce - 1 teaspoon; Granulated garlic - 1 teaspoon; Seasoned salt - 1 teaspoon; Black pepper - ¼ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Philly Cheesesteak Pasta

1. Salted butter, divided - 2 tablespoons

2. Olive oil - 1 tablespoon

3. Frozen bell pepper and onion mix, thawed - 2 cups

4. Boneless beef sirloin steak, thinly sliced - 9 ounces

5. Beef broth - ½ cup

6. Bow-tie pasta - 3 cups

7. All-purpose flour - 1 tablespoon

8. Milk - ½ cup

9. Shredded American cheese - 1 ½ cups

10. Salt and freshly ground black pepper to taste - 1 ½ cups

11. Sliced fresh mushrooms - ½ cup

12. Worcestershire sauce - 1 teaspoon

13. Granulated garlic - 1 teaspoon

14. Seasoned salt - 1 teaspoon

15. Black pepper - ¼ teaspoon

How to cook deliciously - Instant Pot Philly Cheesesteak Pasta

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.

2. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.

4. Stage

Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.

5. Stage

Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.

6. Stage

Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.