Name: Instant Pot Philly Cheesesteak Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 tablespoons salted butter, divided; 1 tablespoon olive oil; 2 cups frozen bell pepper and onion mix, thawed; 9 ounces boneless beef sirloin steak, thinly sliced; 0.5 cup beef broth; 3 cups bow-tie pasta; 1 tablespoon all-purpose flour; 0.5 cup milk; 1.5 cups shredded American cheese; salt and freshly ground black pepper to taste; 0.5 cup sliced fresh mushrooms; 1 teaspoon Worcestershire sauce; 1 teaspoon granulated garlic; 1 teaspoon seasoned salt; 0.25 teaspoon black pepper

Instant Pot Philly Cheesesteak Pasta

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Pasta topped with a silky cheese sauce and all the goodness of Philly cheesesteak toppings. Pay attention to the thickness of the sirloin - you'll want it thinner than skirt steak (I buy mine at Aldi). You'll want to go to the deli to get the cheese - I buy mine in a small thick-cut 1/2-lb piece and shred it at home.

Recipe by thedailygourmet

Published on December 15, 2020

Prep Time:

10 mins

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

55 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 tablespoons salted butter, divided
1 tablespoon olive oil
2 cups frozen bell pepper and onion mix, thawed
9 ounces boneless beef sirloin steak, thinly sliced
½ cup beef broth
3 cups bow-tie pasta
1 tablespoon all-purpose flour
½ cup milk
1 ½ cups shredded American cheese
salt and freshly ground black pepper to taste
½ cup sliced fresh mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon seasoned salt
¼ teaspoon black pepper

Directions

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

Nutrition Facts (per serving)

518	Calories
30g	Fat
37g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 518
% Daily Value *
Total Fat 30g	38%
Saturated Fat 15g	76%
Cholesterol 92mg	31%
Sodium 1091mg	47%
Total Carbohydrate 37g	13%
Dietary Fiber 5g	16%
Total Sugars 3g
Protein 29g
Vitamin C 9mg	46%
Calcium 312mg	24%
Iron 3mg	18%
Potassium 570mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.