One of the spots Joey and I chose to visit for our honeymoon over a decade ago was Philadelphia, Pa.
As one must when visiting Philadelphia, we tried Philly cheesesteaks at several restaurants around the city.
True die-hards will be sad to know that I was not brave enough to try any of my sandwiches with Cheez Whiz and opted for provolone instead, but they were absolutely delicious, and I have been chasing those flavors since that trip. That’s why I decided to try a pressure cooker casserole that promised the same taste as a Philly cheesesteak this week.
Unfortunately, it didn’t deliver in that realm, but what it did give me was a delicious, quick and easy dinner that I would definitely eat again.
This recipe comes from the blog “Taste and See.” You can find the original post at https://tasteandsee.com/instant-pot-philly-cheesesteak-pasta/. I changed up the amounts of some ingredients in this and clarified some directions in my version below. I will also note that this recipe is written for use with a pressure cooker, but you can easily make this by sauteing the meat and veggies in a large skillet, boiling the pasta normally, and then adding the ingredients together in the skillet. I would just leave out the beef broth.
Pressure Cooker Philly Cheesesteak Pasta
- 1 tablespoon olive or canola oil
- 1 medium-sized yellow onion diced
- 1 large green bell pepper diced
- 1 pound ground beef
- salt and pepper to taste
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 tablespoons Worcestershire
- 4 cups beef stock
- 1 3/4 cups dry macaroni pasta
- 12 ounces provolone cheese cut into small pieces
- In the pressure cooker, heat the oil on the saute function (medium heat). Add the onions and green peppers, stirring regularly, until they begin to soften.
- Add the ground beef and saute, breaking it apart as you do. Once the meat is cooked through, drain off any excess fat.
- Add the salt, pepper, basil, oregano, parsley, garlic powder, onion powder, Worcestershire and beef stock, and stir, making sure to scrape the bottom of the crock to get any cooked-on bits.
- Once everything is well combined, add the pasta to the pressure cooker, and stir again to submerge the noodles.
- Seal the pressure cooker and cook on high pressure for 4 minutes. Manually release the pressure, add the cheese and stir until it is melted and well combined.
- Serve hot.
As I said, this certainly doesn’t taste exactly like a cheesesteak—probably because it’s missing the actual steak component—but it was super yummy. There was tons of cheese and lots of flavor from the onions and peppers.
It reheated really well for leftovers, too.
I’ll have to keep hunting for my white whale and probably learn to just make the traditional cheesesteaks in my kitchen instead of hoping for a casserole to fulfill my cravings. Regardless, I think I’ll stick to the provolone. It may take another decade until I’m ready for the Cheez Whiz.
This piece first appeared in print on Jan. 14, 2021.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas and sponsored by Main Street Co. & Kitchen Corner in Newton, Kan. Visit their website at shopmainstco.com.