Crockpot Philly Cheesesteak Pasta Casserole
This Crockpot Philly Cheesesteak Pasta Casserole is a comforting twist on a classic favorite. Tender strips of beef, sautéed onions, and bell peppers combine with a creamy, cheesy sauce and pasta for a one-pot meal that captures the iconic flavors of a Philly cheesesteak. Slow-cooked to perfection in a crockpot, it’s ideal for busy weeknights and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 4–5 hours (Low) / 2–3 hours (High)
- Total Time: Approximately 4.5–5 hours (Low setting)
- Yield: Serves 6–8
- Category: Main Dish / Casserole
- Method: Crockpot / Slow Cooking
- Cuisine: American / Comfort Food
- Diet: Gluten Free
Ingredients
## For the Meat & Vegetables:
– 1.5 lbs beef sirloin or ribeye, thinly sliced into strips
– 1 large onion, thinly sliced
– 1 green bell pepper, sliced into strips
– 1 red bell pepper, sliced into strips
– 2 cloves garlic, minced
– Salt and pepper, to taste
## For the Sauce:
– 2 cups heavy cream (or half-and-half for a lighter version)
– 8 oz cream cheese, softened
– 1 cup shredded provolone or mozzarella cheese
– 1/2 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
## For the Pasta & Assembly:
– 12 oz penne or rigatoni pasta (uncooked)
– 1 cup sliced mushrooms (optional)
– 1/2 cup grated Parmesan cheese (for topping)
– Fresh parsley, chopped (for garnish)
## Additional:
– 2 tablespoons olive oil
Instructions
1. **Prep the Meat & Vegetables:**
– Season the beef strips with salt and pepper.
– In a large skillet, heat olive oil over medium-high heat. Sauté the beef for 2–3 minutes until lightly browned (it will finish cooking later). Remove and set aside.
– In the same skillet, add the sliced onions, bell peppers, and garlic. Sauté for 4–5 minutes until softened. (If using mushrooms, add them in during the last 2 minutes.)
2. **Make the Sauce:**
– In a bowl, whisk together the heavy cream, softened cream cheese, beef broth, Worcestershire sauce, smoked paprika, and dried oregano until smooth.
3. **Assemble in the Crockpot:**
– Lightly grease the crockpot. Add the sautéed vegetables, browned beef, and uncooked pasta.
– Pour the prepared sauce evenly over the ingredients. Gently stir to combine.
4. **Slow Cook:**
– Cover the crockpot and cook on low for 4–5 hours, or on high for 2–3 hours, until the pasta is tender and the flavors have melded together. (Stir once or twice during cooking if desired.)
5. **Finish & Serve:**
– Once cooked, sprinkle the shredded provolone (or mozzarella) and grated Parmesan cheese over the top. Cover for an additional 10 minutes to allow the cheese to melt.
– Garnish with freshly chopped parsley before serving.
Notes
– For best results, slice the beef thinly and consider partially freezing it for easier cutting.
– Adjust seasoning to taste – add extra Worcestershire sauce or smoked paprika if you prefer a bolder flavor.
– If the pasta absorbs too much liquid during cooking, stir in a splash of beef broth or water before serving.
– This casserole is versatile—feel free to add extra vegetables like spinach or substitute the pasta shape with your favorite.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: ~550 kcal
- Sugar: ~5 g
- Sodium: ~600 mg
- Fat: ~35 g
- Saturated Fat: ~18 g
- Trans Fat: 0g
- Carbohydrates: ~35 g
- Fiber: ~3 g
- Protein: ~30 g
- Cholesterol: ~120 mg