Instant Pot® Philly Cheesesteak Pasta

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 518 Calories

Ingredients

• ½ cup milk
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 ½ cups shredded American cheese
• 1 teaspoon seasoned salt
• ½ cup sliced fresh mushrooms
• ½ cup beef broth
• 1 teaspoon granulated garlic
• ¼ teaspoon black pepper
• 2 tablespoons salted butter, divided
• 2 cups frozen bell pepper and onion mix, thawed
• 9 ounces boneless beef sirloin steak, thinly sliced
• 3 cups bow-tie pasta

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.

Step 5

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.

Step 6

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.