I have another easy and delicious Instant Pot recipe for all my IP lovers: all the great flavors of a Philly Cheesesteak, plus pasta! It’s a hearty & comforting, savory & cheesy meal.
I’m taking an American classic, mixing it up with some pasta, and it’s all going down in the Instant Pot – in less than 30 minutes. If you’re tired of all your usual recipes with ground beef, you’ll be thanking me for this one!
We’re calling it Instant Pot Philly Cheesesteak Pasta! Yummo – right!?
You’ve got lean ground beef, onions, peppers, Italian seasoning, beef stock, elbow pasta and Provolone cheese. What's not to love my friend?
It’s hearty and filling with some savory beef flavor and gooey cheese. I’m pretty sure this is gonna be a new family favorite!
What is a “Philly Cheese Steak?”
If you’re curious… the Philly cheesesteak originated as a sandwich made with thinly sliced steak and Provolone cheese served with onions on a hoagie roll. That combination is the original classic made popular on the East Coast in Philadelphia, PA.
Over the years modifications to this popular sandwich have included bell peppers and mushrooms, or peppers and onions.
What cheese to use for a Philly Cheesesteak?
The melted cheese is a key ingredient for the classic cheesesteak. White American and Provolone cheeses are the favorites because of their mild flavor and medium consistency. Believe it or not, a third contender is Cheese Whiz (aka Cheez Whiz)! Beyond these three cheeses, Philadelphians all agree that no other cheese should be on a cheese steak!
All I can say is however you slice it – gimme soma dat!!
Seriously, my friend this is some good eats. And it’s such a simple ground beef recipe and it’s pot-to-table in less than 30 minutes. Now that’s something to get excited about!
Here’s how this yumminess comes together…
How to make Instant Pot Philly Cheesesteak Pasta:
- Set the instant pot to saute on "more'' mode or the higher sauté setting and add the olive oil.
- Add the ground beef and season with a teaspoon of salt. Cook about 4-5 minutes, breaking up the meat while it cooks.
- Stir in the onions and peppers and cook for another 3 minutes, stirring occasionally.
- Add the garlic powder, onion powder, Italian seasoning, Worcestershire sauce, and pepper. Stir and cook for 2 more minutes.
- Pour in 1 cup of the beef broth and stir. Scrape the bottom of the pot to release the cooked pieces of beef that have stuck to the bottom. (This will prevent the burn notice while pressure cooking.)
- Add the rest of the broth and the macaroni into the sauce and be sure that the macaroni completely submerged in the broth.
- Lock the lid, seal the valve, and set the pressure cooking time to 3 minutes (it will take about 9-10 minutes for the IP to come to pressure).
- Once the 3 minutes are up, manually release the pressure.
- Add the chopped provolone cheese.
- Gently mix in the cheese until melted and combined.
- Garnish with chopped parsley and enjoy this deliciousness.
I have to say this Instant Pot pasta has become a new favorite in our house. It’s rich and creamy and loaded with hearty cheesesteak flavor.
I can't wait for you to try it and tell me about all the compliments your family showered on you for making it!
Instant Pot Philly Cheesesteak Pasta
Hearty and filling with some savory beef flavor and gooey cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (I used 93% lean)
- 1 teaspoon salt
- 1 large yellow onion, diced
- 2 small green bell peppers, diced
- 3 tablespoons Italian seasoning (I used McCormick "Perfect Pinch Italian Seasoning")
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 4 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 3 cups beef stock
- 8 ounces macaroni pasta (I used large elbows)
- 10 ounces Provolone Cheese Slices, chopped (more cheese if you’d like)
- 1 tablespoon parsley for garnish if desired.
Instructions
- I used a 6 quart Instant Pot for this recipe. Set the Instant Pot to saute “more” for high and add the olive oil.
- Add the ground beef and season with the teaspoon of salt. Cook for about 4-5 minutes, breaking up the meat.
- Add the onions and peppers then cook for another 3 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot.
- Add the Italian seasoning, garlic powder, onion powder, Worcestershire sauce, and pepper. Cook for 2 more minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot (stirring will reduce the chances of getting the burn notice during pressure cooking).
- Pour in 1 cup of the beef broth and scrape the bottom of the pot to release the cooked pieces of beef and veggies that have stuck to the bottom. (This will prevent the burn notice from turning on while pressure cooking.)
- Add the rest of the broth, then sprinkle the macaroni into the sauce evenly. Be sure the pasta is completely submerged in the broth.
- Lock the lid, seal the valve, and set the pressure cook for 3 minutes (2 minutes for less cooked pasta). It will take 9-10 minutes for the IP to come to pressure.
- Once the 3 minutes are up, (carefully) manually release the pressure. This will take 3-4 minutes to release
- Add the cheese and gently mix into the pasta until well combined.
- Garnish with chopped parsley.
Notes
I used a 6 quart Instant Pot for this recipe.
Nutrition Information
Yield
8Serving Size
8 ouncesAmount Per Serving Calories 354Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 75mgSodium 889mgCarbohydrates 17gNet Carbohydrates 0gFiber 2gSugar 3gSugar Alcohols 0gProtein 29g
Ray P.
Made this per the instructions, but used only 1 1/2 tsp of Italian seasoning, (The Great Value brand from Walmart), and it was AMAZING!! Will be making this again SOOOON. Thank you for this "Keeper" recipe!!
holly
Yayyy! I'm thrilled to hear that, Ray! Thanks for taking the time to share your feedback.
Beth
I added spinach at the end with cheese. My husband loved, even though I would prefer a little less seasoning personally. Would definitely make again.
holly
Hi Beth I'm so happy you and your hubby enjoyed recipe thank you for your kind words!
Madelyn
I was a bit confused while making the recipe when I saw 3 Tbsp of Italian seasoning (thinking it was a typo) but I went with it. After finishing and trying the pasta it is entirely overwhelming and in my opinion ruined what could've been a really good dish. I've never had a Philly cheesesteak where Italian seasoning is at the forefront of its spices. I want to try making it again with only 1 tbsp and see if it's any better.
holly
Hi Madelyn, I'm sorry you thought the Italian seasoning was too strong! Every brand of seasoning will be different and some may have a more intense flavor, my favorite is the McCormick "perfect pinch Italian Seasoning". What kind did you use? If you used the same seasoning as me and it was still to strong I would totally recommend changing up the recipe so that its perfect for you and your taste buds!
Dorothy
Made tonight in my 8qt ninja foodie. I double the recipe, with the exception of the Italian seasoning which I left at 3 tablespoons and was still pretty strong. It's yummy though, everyone liked it. I will say though for the way I made it there was still quite a bit of liquid left and the noodles were a bit soft most likely from the release time, which took 9 minutes. If I make it again I would only use 5 cups of broth and cook for 1 or 2 minutes with a quick release. I would also use a different cheese as provolone just kind of clumped together. Overall great recipe we will use again!
holly
Hi Dorothy I'm glad you enjoyed the recipe! What brand of Italian seasoning did you use? My favorite is the McCormick brand it seems to be less intense then others maybe give it a try and see if that helps with the flavor!
Jen
This came out very liquidy. I should have reduced the liquid down before adding the cheese. The cheese seemed to clump with the ground beef instead of mixing with the cooking liquid to make a sauce.
holly
Hi Jen I'm sorry the recipe didn't come out how you wanted it to! If you still enjoyed the recipe I would suggest trying the recipe again and reducing the liquid like you said! Let me know how it goes this time around I hope we can get it perfect!
Theresa
Can this be made in a crock pot?
holly
Hi Theresa you can definitely make this in a crock pot! I would just look up how to change the cook time from a instant pot to your specific crock pot just so that the meal still comes out perfect!
Cyn
Made this with Beyond Meat Ground Beef and veggie stock as subs. Everything else the same I used Fresh Market brand and extra cheese it was SO SO good and vegetarian! I suggest smelling your Italian seasoning before cause I should have used the whole three tablespoons but did two and felt it could have had more.
holly
Hello Cyn, I’m so happy you enjoyed this recipe! Thank you for commenting! If anyone is vegetarian and wanting to make this now they know they can and it will be delicious!!