Philly Cheese Steak Pasta
A delightful twist on the classic Philly cheese steak sandwich, blended with hearty pasta for a comforting meal.
Ingredients
Meat and Vegetables
- 2 lbs sirloin, thinly sliced
- 3 bell peppers, sliced (orange, red, yellow)
- 4 oz mushrooms, canned or fresh
Sauce Ingredients
- 2 oz Lipton Onion Dry Soup Mix
- 3/4 cup water
- Pepper to taste Pepper, to taste
Pasta and Cheese
- 16 oz pasta (e.g., Cavatappi)
- 5.2 oz Boursin Cheese (shallot and chive flavor)
- 2 oz Provolone (4-5 slices)
Instructions
Preparation
- In the slow cooker, add sirloin, bell peppers, mushrooms, soup mix, water, and season with pepper. Do not include the pasta at this stage.
Cooking
- Cover the slow cooker with a lid and cook on low for 6-8 hours. Do not lift the lid during cooking.
- Once cooked, open the lid and shred the meat using a fork or meat masher. Change the slow cooker temperature to warm and replace the lid.
- Bring water to a boil in a pot and cook the pasta according to the package instructions. Strain the pasta once cooked.
- Add the cooked pasta to the slow cooker with the shredded meat. Stir in Boursin cheese and mix well until fully combined.
- Lay 4-5 slices of Provolone cheese on top of the mixture in the slow cooker, enough to cover the dish.
- Cover the slow cooker with the lid until the cheese is melted, approximately 7 minutes. Serve the dish immediately.
Notes
This dish is best served hot. You can dish it out into bowls and top with extra peppers or a sprinkle of parsley for color. It pairs well with garlic bread or a simple salad on the side. Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat it in the microwave or in a saucepan on low heat. Adjust the type of cheese to suit your taste—mozzarella or cheddar works well too.