Name: Crockpot Philly Cheesesteak Pasta Casserole
Prep time: 15 min
Cook time: PT-485926H24M17S
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 lb ground beef or thinly sliced steak; 2 green bell peppers, chopped; 1 yellow onion, chopped; 3 cloves garlic, minced; 8 oz cream cheese; 1 cup beef broth; 1 tbsp Worcestershire sauce; 1 cup shredded mozzarella cheese; 1 cup shredded provolone cheese; 12 oz cooked pasta (rotini or penne preferred); 1 tbsp olive oil; Salt and pepper to taste

This Crockpot Philly Cheesesteak Pasta Casserole is a comforting twist on the classic sandwich, blending tender beef, sautéed peppers, onions, and creamy cheese sauce with perfectly cooked pasta—all slow-cooked to perfection. It’s hearty, satisfying, and packed with flavor, making it an ideal one-pot meal for busy weeknights. Crockpot Philly Cheesesteak Pasta Casserole

Why You’ll Love This Recipe

I love how this recipe transforms the bold flavors of a Philly cheesesteak into a rich and creamy pasta casserole without losing its original charm. The slow cooker does all the heavy lifting, letting the beef and vegetables soak up all that cheesy goodness while the pasta gets tender. It’s an effortless, family-friendly dish that’s both nostalgic and exciting. Plus, I can prep it ahead of time, which makes dinner a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef or thinly sliced steak
Green bell peppers
Yellow onions
Garlic
Cream cheese
Beef broth
Worcestershire sauce
Mozzarella cheese
Provolone cheese
Cooked pasta (like rotini or penne)
Olive oil
Salt and pepper

Directions

I start by browning the ground beef or steak in a skillet over medium heat with a bit of olive oil, seasoning it with salt and pepper.
I add chopped onions, bell peppers, and garlic to the meat and cook until the vegetables are softened.
Once browned and fragrant, I transfer everything to the crockpot.
I add in the cream cheese, beef broth, and Worcestershire sauce, stirring slightly to mix.
I let it cook on low for about 4–5 hours or on high for 2–3 hours, stirring occasionally to help everything blend.
About 20 minutes before serving, I stir in the cooked pasta and shredded cheeses until fully combined and melted.
I let it cook for another 15–20 minutes on low to allow everything to meld together.

Servings and timing

This recipe makes about 6 servings. It takes approximately 15 minutes to prep and 4–5 hours of cooking on low (or 2–3 hours on high) in the crockpot. I usually allow an extra 20 minutes at the end to incorporate the pasta and melt the cheeses.

Variations

I sometimes swap the green bell peppers for red or yellow ones for a sweeter flavor. For a leaner option, I use ground turkey instead of beef. When I’m in the mood for extra spice, I toss in a few sliced jalapeños or a pinch of red pepper flakes. And if I’m short on provolone, a blend of mozzarella and cheddar works just as well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I warm individual servings in the microwave or reheat larger portions in a covered pan over medium-low heat, adding a splash of broth or water to keep it creamy. This dish also freezes well—I let it cool completely before transferring to a freezer-safe container for up to 2 months.

FAQs

How can I make this recipe spicier?

I like to add red pepper flakes, diced jalapeños, or even a dash of hot sauce to turn up the heat without overpowering the cheesesteak flavor.

Can I use a different type of meat?

Yes, I’ve made this with thinly sliced ribeye, ground turkey, and even leftover roast beef. It’s pretty flexible and still turns out delicious.

What pasta works best for this dish?

I prefer using rotini or penne because they hold the cheese sauce well, but elbow macaroni or shells also work great.

Do I have to cook the pasta beforehand?

Yes, I always cook the pasta separately before stirring it into the crockpot near the end of the cooking time to prevent it from getting too mushy.

Can I make this dish ahead of time?

Absolutely. I often prepare the meat and veggie mixture a day in advance and store it in the fridge. When I’m ready, I just pop it into the crockpot and finish it off with the cheese and pasta later.

Conclusion

This Crockpot Philly Cheesesteak Pasta Casserole brings all the rich, cheesy, savory flavors of the iconic sandwich into one satisfying and easy meal. I love how hands-off it is, and the way it brings my family running to the table. Whether I’m feeding a crowd or planning meals for the week, this recipe always hits the spot.