Philly Cheese Steak Pasta
Philly Cheese Steak Pasta Slow Cooker
Ingredients
- 2 lbs sirloin thinly sliced
- 3 bell pepper sliced - I used Orange, Red and Yellow
- 2 oz Lipton Onion Dry Soup Mix
- 3/4 cup water
- 4 oz mushrooms canned or fresh
- pepper to taste
- 16 oz pasta any will work- we love Cavatappi
- 5.2 oz Boursin Cheese love the shallot and chive flavor
- 2 oz Provolone 4-5 slices on top
Instructions
- In slow cooker add meat, peppers, mushrooms, seasonings, water. Everything but the pasta
- put lid on slow cooker on low for 6-8 hours- do not lift lid
- once meat is cooked, lift lid on slow cooker an shred meat
- once meat is shredded turn slow cooker temp to warm and place lid back on slow cooker while you are making the pasta
- bring water to a boil and add desired pasta ( we love the spiral Cavatappi noodles for this dish)
- once pasta is cooked strain and add to shredded meat in slow cooker
- stir in Boursin cheese (can also use cream cheese) and combine well
- once combined really well add 4-5 slices of provolone cheese to the top of the mixture, just enough to cover dish
- place lid on slow cooker until cheese is melted - usually about 7 minutes
- once cheese is melted this dish is ready to serve
Video
Notes
I love this recipe most in the slow cooker because it gives your meat best flavor and so tender when you cook it all day, however you can skillet cook your meat with spices, peppers and mushrooms if you need to. I would allow at least 30 minutes for this process.
Nutrition
Calories: 479kcalCarbohydrates: 46gProtein: 36gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 93mgSodium: 238mgPotassium: 663mgFiber: 3gSugar: 4gVitamin A: 1650IUVitamin C: 57mgCalcium: 114mgIron: 3mg
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