Philly Cheesesteak Pasta


  • 2 tbsp olive oil ㅤ
  • 2 lb. boneless ribeye steak ㅤ
  • 3 red bell peppers, julienne ㅤ
  • 3 green bell peppers, julienne ㅤ
  • 1 yellow onion, julienne ㅤ
  • 1 lb. tri-colored rotini pasta ㅤ
  • 3 cups beef broth ㅤ
  • 2 tsp salt ㅤ
  • 1 tbsp black pepper, ground ㅤ
  • 4 cups mozzarella and provolone mix shredded
  • ¾ cup half and half ㅤ
  • Place the ribeye steak in the freezer for 45 minutes to 1 hour. Remove from the freezer and cut the steak into very thin pieces. The thinner, the better! If the steak is too frozen, allow it to thaw a bit before slicing.
  • Press Sauté – High/More for 30 minutes. Add the olive oil and the steak strips. Sauté for 10-12 minutes, or until the beef is cooked through and has developed golden crusts on some pieces. Remove from the pot and set aside.
  • Add the bell peppers and onions. Sauté for an additional 10-12 minutes, or until the peppers and onions have wilted. Do not stir frequently.
  • Add the pasta, beef broth, and salt. Stir until all the noodles are coated. Put the lid on and Pressure Cook on High for 3 minutes. Let the pot release naturally for 5 minutes before flipping the valve and releasing the remaining pressure.
  • Add the ground black pepper, shredded cheese, and half and half to the pot, stirring to combine and melt the cheese. Add more half and half if the pasta is not saucy enough.
  • Return the beef to the pot and stir to combine. Top with additional shredded cheese, season more to taste, and serve warm. Enjoy!
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