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, only this time its in pasta form! 🙌🏼

A spoon scooping up Instant Pot Philly Cheesesteak Pasta from the Instant pot.

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 Philly cheesesteak pasta, TASTES like a Philly cheesesteak sandwich. It does.

And it’s awesome.

A bowl of Philly cheesesteak Pasta.

Don’t fear, this recipe is easy. Too easy, honestly.

How to make Philly Cheesesteak Pasta

  1. Brown the meat with the onions. Turn the Instant Pot to sauce. Add some olive oil to the pot, then add the ground beef and onions. Use a wooden spoon to break the meat into small pieces. Once the meat is browned, remove and properly discard any excess grease. Add the garlic and cook for 1 more minute.
  2. Add the green peppers, seasonings, and pasta. To the meat mixture you’ll add the remaining ingredients (see recipe card).
  3. Cook. Once all of the ingredients have been added to the Instant Pot, cover and seal the lid. Make sure the valve is pointing to SEALED. Select manual setting and adjust time to 5 minutes on High Pressure.
  4. Add cheese. Carefully remove the Instant Pot lid and stir the contents. Place the sliced provolone cheese on top of the pasta. Let it sit for a few minutes to melt. Pro tip: you can place the lid overtop (no need to seal or even secure the lid) to help the cheese melt faster.
  5. Enjoy! Once the cheese has melted stir it into the pasta. Serve immediately.

Ground beef, onions, and green peppers in an Instant Pot.

Your questions answered

  • Can I use a different type of cheese other than provolone? Yes. Use a cheese you really like. I like my Philly cheesesteaks made with provolone cheese, hence using this cheese variety in this recipe. 😄
  • 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.

Philly cheesesteak Pasta in an instant pot.

Instant Pot 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.

A fork scooping up some Instant Pot Philly Cheesesteak Pasta.

If you make this recipe or any other recipe on Salt & Baker, be sure to come back and leave a rating and review. I LOVE hearing from you!

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A fork scooping up some Instant Pot Philly Cheesesteak Pasta.
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5 from 1 vote

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 mins
cook time 25 mins
total time 40 mins
servings: 6 servings
calories: 469kcal

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.

RECIPE NOTES

Notes:
  1. You can use whichever pasta you'd like, however, don't use egg noodles. Egg noodles cook much faster than other varieties of pasta. 
  2. I love the green peppers, so feel free to add more if you'd like.
  3. 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.
  4. 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. 

Suggested Equipment

Calories: 469kcal | Carbohydrates: 34g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 1075mg | Potassium: 482mg | Fiber: 2g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 18mg | Calcium: 251mg | Iron: 3mg
Course: Main Course
Cuisine: American
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