This Instant Pot Philly Cheesesteak Pasta uses a shell pasta and is packed with all the great flavors you expect – mushrooms, green peppers, onions, beef, and Cheez Whiz.
This pasta is an homage to the famous sandwich that originated in Philadelphia and has become a favorite around the world. We love deconstructing the sandwich ingredients and using them in various dishes, like this fun Philly cheesesteak pizza and ahh-mazing Philly cheesesteak fries.
Who said it can only be served as a sandwich? Well, we absolutely love making pasta in the Instant Pot because it’s so easy and it comes out super creamy and perfectly al dente. So we’ve created a deliciously creamy Philly Cheesesteak Pasta.
Ingredients You Need
- Cooking oil – You can use olive oil or any kind of cooking oil you like. I like olive oil because it adds a nice flavor and it’s good for you.
- Onions – Use white or yellow onions. I often prefer to use sweet onions because I like their flavor and low bitterness.
- Green bell peppers – Add tons of flavor with this crunchy veggie.
- Mushrooms – You can use button or white mushrooms in this recipe, or get creative with another type of mushroom that you like.
- Steak – I use a sirloin steak or London broil for this recipe. The steak needs to be shaved thinly, which is easier to do if the steak is slightly frozen.
- Dried medium-shell pasta – The pasta is not precooked before adding to the Instant Pot. If you don’t want to use shells, you can use macaroni or another small pasta.
- Beef stock – I use a low-sodium beef broth, or sometimes I’ll use a cup of water and a beef bouillon cube or Better Than Bouillon paste.
- Cheez whiz – To get the real flavors of a Philly Cheesesteak we have to stick close to the original, so we use Cheez Whiz (that’s what they use at Gino’s and Pat’s!)
- Provolone cheese – If you can find a provolone without the anti-clumping agent on it, you can use that in addition to the Cheez Whiz. But generally Provolone slices have this on them and that will prevent them from melting well. It’s not worth it to add it if it won’t melt well.
- Salt and ground black pepper – These two seasonings are necessary to bring out the brightness of flavors in the pasta.
How to Make Instant Pot Philly Cheesesteak Pasta
Heat the Instant Pot on Sauté Mode. When hot, add the oil, then add the mushrooms and sauté for 5 minutes. Next add in the steak and sauté for another 2-3 minutes. You’re not looking to cook it through, just get some color.
Next add the onion and bell pepper. Sauté for another 2 minutes. Don’t sauté longer than this or the veggies have a tendency to meld right into the pasta.
Pour in the beef stock, pasta, salt and pepper. No need to stir, just push the pasta down into the liquid.
Close the lid and set the vent to sealing (if necessary). Press the pressure cook or manual button and set the cook time to 8 minutes on high pressure.
When the time is up, manually release the pressure. Open the lid and stir the pasta. It will thicken slightly as it rests and once you’ve added the cheese.
Add in the cheez wiz and stir until it’s melted into the pasta. Season to taste with salt and pepper. Let sit for 5 minutes to thicken before serving.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. If you don’t have one, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot and the many accessories you can buy for it.
You can add, substitute, or leave out any of the ingredients that you want. A good Philly cheesesteak is customizable to your likes, so you have to be able to do that here too!
- Use American cheese, Velvetta, cream cheese, or a cheese dip like Tostitos instead of the Cheez Whiz.
- Leave out any veggies you don’t want – green peppers, onions, or mushrooms.
- Use a different type of pasta, like macaroni, fusilli, or penne. They all cook the same in the Instant Pot.
Tips and Notes
- Use a high-quality steak, if you can. Slicing it thinly ensures that it’s tender and super easy to bite through, but a good steak makes all the difference. While sautéing, allow the beef to brown a bit, which will add more flavor.
- Before pressure cooking, make sure you scrape the pot’s bottom to remove any browned bits. This prevents burning while pressure cooking and adds another layer of flavor.
- Stir the pasta until the cheese is completely melted and well blended in.
- Before pressure cooking, ensure the shell pasta is completely submerged in the broth.
How To Store and Reheat
Before storing leftovers, allow them to cool, then put them in an air tight container in the refrigerator for up to 5 days. If you want to store it in the freezer, put the food into an airtight container after it’s completely cool. Then store in the freezer for a maximum of 3 months.
Before reheating one from the freezer, thaw it in the fridge overnight. You can reheat it in the microwave quickly and easily, or heat it in a skillet with a splash of beef broth and salt and pepper to taste.
Frequently Asked Questions
What cheese should I use for a Philly cheesesteak?
According to Philadelphians, the originators of this food, three kinds of cheese are used for Philly Cheesesteaks. They are Cheez Whiz, Provolone cheese, and American cheese. These are good choices because of their mild flavors and medium viscosity. Only use provolone if you can find one that has no anti-clumping agent on the slices, as it won’t melt properly.
What is the best pasta to use?
You can use any shell pasta of your choice, like elbow, macaroni, rigatoni, etc. But it’s not advisable to use long pasta like spaghetti or fettuccine. They will change the texture of the dish.
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Instant Pot Philly Cheesesteak Pasta
Note: Made in a 6-qt Instant Pot
- 1 tablespoon cooking oil
- 3/4 cup onion diced
- 3/4 cup green bell pepper diced
- 4 ounces mushrooms sliced
- 3/4 pound steak shaved thinly and chopped
- 2 cups beef stock
- 8 ounces dried medium shell pasta
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup Cheez Whiz or 6 ounces cream cheese or Provolone
- Heat the Instant Pot on Sauté Mode. When hot, add the oil, then add the onion, bell pepper, and mushrooms. Sauté for about 5 minutes, Stir in the steak and sauté for another 2-3 minutes.
- Pour in the beef stock, pasta, salt and pepper. No need to stir, just push the pasta down into the liquid.
- Close the lid and set the vent to sealing (if necessary). Press the pressure cook or manual button and set the cook time to 8 minutes on high pressure.
- When the time is up, manually release the pressure. Open the lid. Stir the pasta.
- Add in the Cheez Whiz and stir until melted. Season to taste with salt and pepper. Let sit for 5 minutes to thicken before serving.
- If you use a low-sodium beef stock, you’ll likely need to add more salt. Taste at the end before serving to adjust the seasoning.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime and cocktails and drinks at Savored Sips. Check it out today!