Philly Cheese Steak Pasta Dish (Print Version)
Creamy pasta dish with tender sirloin, melted provolone, and colorful peppers for a comforting meal.
# Ingredients:
01 -
2 lbs sirloin, thinly sliced
02 -
3 bell peppers, sliced (orange, red, yellow)
03 -
2 oz Lipton Onion Dry Soup Mix
04 -
3/4 cup water
05 -
4 oz mushrooms, canned or fresh
06 -
Pepper, to taste
07 -
16 oz pasta (e.g., Cavatappi)
08 -
5.2 oz Boursin Cheese (shallot and chive flavor)
09 -
2 oz Provolone (4-5 slices)
# Instructions:
01 -
In the slow cooker, add sirloin, bell peppers, mushrooms, soup mix, water, and season with pepper. Do not include the pasta at this stage.
02 -
Cover the slow cooker with a lid and cook on low for 6-8 hours. Do not lift the lid during cooking.
03 -
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.
04 -
Bring water to a boil in a pot and cook the pasta according to the package instructions. Strain the pasta once cooked.
05 -
Add the cooked pasta to the slow cooker with the shredded meat. Stir in Boursin cheese and mix well until fully combined.
06 -
Lay 4-5 slices of Provolone cheese on top of the mixture in the slow cooker, enough to cover the dish.
07 -
Cover the slow cooker with the lid until the cheese is melted, approximately 7 minutes. Serve the dish immediately.
# Notes:
01 -
For better flavor and tenderness, use a slow cooker to cook the meat all day. Alternatively, the meat can be cooked in a skillet with spices, peppers, and mushrooms; this will require at least 30 minutes.