Description
This Crockpot Philly Cheesesteak Pasta Casserole transforms the classic sandwich into a rich and cheesy pasta dish, made easily in a slow cooker with tender beef, peppers, onions, and creamy cheese sauce.
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
Instructions
- Brown the ground beef or steak in a skillet over medium heat with olive oil. Season with salt and pepper.
- Add chopped onions, bell peppers, and garlic to the skillet and cook until vegetables are softened.
- Transfer the meat and vegetable mixture to the crockpot.
- Add cream cheese, beef broth, and Worcestershire sauce. Stir slightly to combine.
- Cook on low for 4–5 hours or on high for 2–3 hours, stirring occasionally.
- 20 minutes before serving, stir in the cooked pasta and shredded cheeses.
- Continue cooking on low for another 15–20 minutes until the cheese is melted and everything is well combined.
Notes
- Use red or yellow bell peppers for a sweeter flavor variation.
- Substitute ground turkey for a leaner dish.
- Add jalapeños or red pepper flakes for extra spice.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat with a splash of broth or water to maintain creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
