If you love the flavors of a classic Philly cheesesteak but want something extra creamy and comforting, this Crockpot Philly Cheesesteak Pasta Casserole is the perfect dish for you! This slow-cooked delight combines tender beef, sautéed bell peppers, onions, mushrooms, and a rich, cheesy sauce with perfectly cooked pasta. It’s a hearty and satisfying meal that requires minimal effort yet delivers maximum flavor. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to become a household favorite. The crockpot makes it incredibly easy, allowing the flavors to meld together beautifully while keeping the beef succulent and juicy.
Ingredients:
- 1 lb beef sirloin or ribeye, thinly sliced
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 8 oz cream cheese, softened
- 2 cups shredded provolone or mozzarella cheese
- 12 oz pasta (penne, rigatoni, or rotini)
- 1 tbsp olive oil
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions:
- Prepare the beef: In a skillet over medium-high heat, add olive oil and sear the thinly sliced beef for about 2 minutes until browned. Transfer the beef to the crockpot.
- Sauté vegetables: In the same skillet, add onions, bell peppers, mushrooms, and garlic. Cook for 3-4 minutes until slightly softened. Transfer the mixture to the crockpot.
- Add seasonings: Stir in Worcestershire sauce, salt, pepper, and Italian seasoning, ensuring the beef and vegetables are well coated with flavor.
- Pour in liquids: Add beef broth and cream of mushroom soup to the crockpot, stirring well to combine. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Cook pasta separately: About 30 minutes before the dish is done, cook the pasta according to package instructions until al dente. Drain and set aside.
- Make it creamy: Add cream cheese, heavy cream, and shredded provolone or mozzarella to the crockpot, stirring until melted and fully incorporated.
- Combine pasta: Gently fold the cooked pasta into the creamy cheesesteak mixture, ensuring the pasta is well-coated with the sauce.
- Finish with Parmesan: Sprinkle grated Parmesan cheese over the top, cover, and let it cook for another 10-15 minutes until everything is well combined.
- Serve and enjoy: Garnish with fresh parsley and serve hot. Enjoy this creamy, cheesy, and flavorful Crockpot Philly Cheesesteak Pasta Casserole with a side of garlic bread or a fresh salad.