Instant Pot Philly Cheesesteak Pasta Recipes

INSTANT POT® PHILLY CHEESESTEAK PASTA

Instant Pot® Philly Cheesesteak Pasta image

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.

Provided by thedailygourmet

Categories Main Dishes Pasta

Time 55m

Yield 4

Number Of Ingredients 15

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

Steps:

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 : Calories 517.7 calories, Carbohydrate 36.5 g, Cholesterol 91.5 mg, Fat 29.5 g, Fiber 4.6 g, Protein 28.6 g, SaturatedFat 15.2 g, Sodium 1090.8 mg, Sugar 2.9 g

INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS

Instant Pot® Philly Cheesesteak Stuffed Peppers image

This takes the Philly cheesesteak to new levels, plus it cooks in the Instant Pot® for a quick meal.

Provided by thedailygourmet

Categories 100+ Everyday Cooking Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 (8 ounce) package sliced crimini mushrooms
1 small onion, diced
1 tablespoon minced garlic
1 ½ pounds sirloin steak, thinly sliced
2 teaspoons Italian seasoning
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ cup water
8 slices provolone cheese
2 green bell peppers, halved and seeded

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

Nutrition Facts : Calories 567 calories, Carbohydrate 8.9 g, Cholesterol 127.9 mg, Fat 37.6 g, Fiber 2.9 g, Protein 47.6 g, SaturatedFat 18.1 g, Sodium 1077.7 mg, Sugar 2.5 g

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