Philly Cheesesteak Pasta made in the Instant Pot! If you’re a fan of the famous Philly cheesesteak sandwiches, you’re going to LOVE this pasta! We’re talking the same flavors and taste but in pasta form!

For another delicious take on Philly cheesesteaks, try my Philly Cheesesteak Sloppy Joes Recipe. If you want another delicious instant pot recipe, then you will love my Instant Pot Ground Beef Stroganoff. It is packed with flavor and easy to make! 

A black serving spoon scooping up Instant Pot Philly Cheesesteak Pasta from an insta pot.

Why This Recipe Works

  • Philly cheesesteak sandwich in pasta form. Philly cheesesteak sandwiches are one iconic sandwich. You say the name and people know exactly what you’re talking about. The flavors are unforgettable! Well, let me tell you, this instant pot Philly cheesesteak pasta recipe, tastes like a Philly cheesesteak sandwich. 
  • Easy instant pot recipe. Using the instant pot makes this cheesy pasta dish super easy — and you are doing all the cooking in the instant pot (hello one-pot meal!) so you have less dishes, too. Win win! 

Ingredient Notes

Instant Pot Philly Cheesesteak Pasta ingredients on a white marble background.
  • Lean Ground Beef: It’s much easier to use ground beef that has been thawed instead of trying to cook frozen ground beef in the instant pot. Feel free to sub out for ground turkey for a healthier option if you’d like. 
  • Worcestershire Sauce: This adds a delicious salty flavor to the Philly cheesesteak sauce.
  • Green Bell Pepper: I love bell peppers so I go a bit heavy on the bell peppers! Feel free to add more or less depending on your liking. 
  • Ketchup: The ketchup adds a nice acidity and tomato flavor to the Philly cheesesteak pasta sauce. 
  • Beef Broth: I highly recommend using beef broth instead of water because it adds so much more flavor to the dish. 
  • Pasta: Use your favorite short pasta! If you use pasta that is a bit bigger than the pasta I chose, you might need to add another minute to the cook time on the instant pot for the pasta. Some delicious options are ziti, macaroni noodles, elbow pasta, shell pasta, rotini pasta, penne pasta, etc.
  • Provolone Cheese: I get the pre-sliced provolone cheese. However, you can get a cube of provolone and freshly grate it over the the pasta if you’d like. 

Step-by-Step Instructions

  1. Cook the ground beef and onions. Turn your IP to sauté and add 1/2 tablespoon olive oil. Once hot, add the ground beef and diced onions. Cook until the meat is fully browned, crumbling the beef up as you go. Discard any excess grease. 
  2. Add green peppers. Add 1/2 tablespoon minced garlic and cook for 1 minute. Add the chopped green bell pepper, 1 1/2 tablespoon Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix and cook for 1-2 minutes.
  3. Add pasta. Add 2 tablespoons ketchup, 2 cps beef broth and 8 oz of pasta. Stir to combine. Cover and seal the lid (make sure the valve is point to SEALED). Select the manual button and adjust the time to cook for 5 minutes on HIGH pressure. Once cooked, do a quick release by changing the valve position to vent. Carefully remove the lid once the pressure is released and stir.
  4. Add the provolone cheese. Place the slices of provolone cheese on top of the pasta and put the lid back on the instant pot. Let sit for a little bit until the residual heat helps to melt the cheese. Stir and serve. Enjoy! 
Three images showing ground beef, pasta, and green peppers in a instant pot, and the third image shows melted provolone cheese overtop of the Instant Pot Philly Cheesesteak Pasta.

Recipe Tips

This recipe uses the quick release method. Kristin shares this great safety tip for using such method: “Place a towel over the valve and use a wooden spoon or pot holder to manually turn valve from seal to vent.” The towel will prevent the steam from burning your hands or face and if by chance the recipe starts to spew liquid, the towel will prevent the cooking liquid from going onto your ceiling and walls. 

If you have any additional questions regarding the Instant Pot, this article does a great job going over the ins and outs of the appliance.

If the pasta isn’t cooked enough after 5 minutes (cooking time will depend on the size of pasta chosen), then you can close the lid and seal the vent properly and cook for an additional minute or two. 


  • You can use whichever pasta you’d like, however, don’t use egg noodles. Egg noodles cook much faster than other varieties of pasta.  
  • I love the green peppers, so feel free to add more if you’d like!
  • You can add sliced mushrooms to this dish if you’d like. If using mushrooms, add them to the IP when you add the green peppers.
  • Use thinly sliced steak if you’d prefer instead of the ground beef. 
  • Add some cream cheese or or sour cream to make the sauce creamier.

Make Ahead, Storing, and Freezing

This Philly cheesesteak pasta recipe comes together easily and quickly, so there won’t be any need to make things ahead of time.

Store any leftover pasta in an airtight container in the fridge for 3-4 days. Reheat in the microwave.

I don’t recommend freezing cooked pasta because it will go mushy once thawed. 

Recipe FAQs

What is Philly cheesesteak?

Philly cheesesteak is made famous by the delicious Philly cheesesteak sandwich made with sliced steak and provolone cheese on a delicious bun.

What cheese for Philly cheesesteak? 

Philly cheesesteaks are traditionally made with provolone cheese, hence using this cheese variety in this recipe. But feel free to use Swiss as a different option if you’d like. 

What can I use in place of the beef broth? 

The beef broth gives this dish a lot of flavor. However, if you don’t happen to have it you can just use water or chicken broth.

A fork picking up Instant Pot Philly Cheesesteak Pasta from a black bowl on a white background.

More Pasta Recipes

Did you make this recipe? I’d love to hear about it! Leave a star rating and review or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, TikTok, YouTube, Facebook, and Pinterest.

Instant Pot cheesy Philly Cheesesteak Pasta being scooping up from an instant pot.
Print Save Review
5 from 2 votes

Instant Pot Philly Cheesesteak Pasta

If you're a fan of the famous philly cheesesteak sandwiches, you're going to LOVE this pasta! We're talking, the same flavors and taste only this time its served with pasta!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings


  • 1/2 tablespoon olive oil
  • 1 lb ground beef
  • 1 yellow onion - diced
  • 1/2 tablespoon garlic - minced
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 green bell pepper - chopped
  • 2 tablespoons ketchup
  • 2 cups beef broth
  • 8 oz pasta - ziti, penne, shell… you're choice. See note #1
  • 6 oz provolone cheese - sliced



  • Turn IP to sauté. Add the olive oil, once oil is hot add the ground beef and onions. Using a wooden spoon, break the ground beef up into small pieces. Continue cooking and stirring the ground beef until the meat is browned. Remove and properly discard any excess grease.
  •  Once browned add the garlic and cook for 1 minute more. 
  • Add the salt, pepper, Worcestershire sauce, and green peppers. Stir to combine. Cook for another 1-2 minutes. 
  • Stir in the ketchup, beef broth, and pasta. 
  • Cover and seal the lid. (Make sure valve is pointing to SEALED). Select manual setting and adjust time to 5 minutes on High Pressure. 
  • Once the 5 minutes are done, do a quick release by changing the position of the valve to vent. (See note #4)
  •  Carefully remove the IP lid and stir. 
  •  Place the sliced provolone on top of the pasta, let melt (you can place lid slightly overtop if that helps it melt (don’t need to seal it though), then stir. Serve warm.


Don’t use egg noodles because they cook much faster than other pasta. 
Tip for turning from sealing to VENTING. Place a towel over the valve and use a wooden spoon or pot holder to manually turn valve from seal to vent. The towel will prevent the steam from burning your hands or face and if by chance the recipe starts to spew liquid, the towel will prevent the cooking liquid from going onto your ceiling and walls. 


Calories: 469kcal (23%)Carbohydrates: 34g (11%)Protein: 27g (54%)Fat: 25g (38%)Saturated Fat: 11g (55%)Cholesterol: 73mg (24%)Sodium: 1075mg (45%)Potassium: 482mg (14%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 349IU (7%)Vitamin C: 18mg (22%)Calcium: 251mg (25%)Iron: 3mg (17%)
Course: Main Course
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!