Description
Comfort meets convenience in this hearty Crockpot Philly Cheesesteak Pasta Casserole, blending classic Philadelphian flavors with creamy, cheesy goodness. Slow-cooked beef, peppers, and pasta meld together for a satisfying meal that brings family and friends around the table with pure culinary joy.
Ingredients
Scale
Meat & Protein:
- 1.5 pounds (680 grams) beef sirloin or ribeye, thinly sliced into strips
Vegetables:
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
Pasta, Cheese & Sauce Ingredients:
- 12 ounces (340 grams) penne or rigatoni pasta (uncooked)
- 8 ounces (226 grams) cream cheese, softened
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Slice beef into thin strips and season generously with salt and pepper, allowing the meat to absorb the flavors before cooking.
- Heat olive oil in a large skillet over medium-high heat and quickly sear beef strips for 2-3 minutes until lightly caramelized. Transfer meat to a separate plate, reserving the flavorful pan drippings.
- In the same skillet, sauté sliced onions, bell peppers, and minced garlic for 4-5 minutes until vegetables become translucent and slightly softened. Add mushrooms during the final 2 minutes of cooking.
- Prepare the creamy sauce by whisking together heavy cream, softened cream cheese, beef broth, Worcestershire sauce, smoked paprika, and dried oregano until perfectly smooth and well-integrated.
- Lightly grease the crockpot interior to prevent sticking, then layer sautéed vegetables, browned beef strips, and uncooked pasta in an even distribution.
- Pour the prepared sauce evenly over the ingredients, gently folding to ensure comprehensive coating and flavor integration.
- Cover the crockpot and slow cook on low for 3-4 hours or on high for 2-3 hours, allowing pasta to become tender and ingredients to meld together. Stir occasionally to prevent potential sticking.
- During the final 10 minutes of cooking, sprinkle shredded provolone and grated Parmesan cheese across the top, allowing them to melt and create a golden, bubbling surface.
- Garnish with freshly chopped parsley for a vibrant finish and serve hot, directly from the crockpot.
Notes
- Swap beef for ground turkey or plant-based crumbles to create a lighter, leaner version of this hearty dish.
- Reduce liquid slightly if using gluten-free pasta to prevent a watery consistency.
- Precook pasta al dente for better texture, preventing mushy results in the slow cooker.
- Add a splash of red wine or balsamic vinegar to deepen the savory flavor profile and enhance the meat’s richness.
- Prep Time: 25 minutes
- Cook Time: 2 hours (or 3 hours)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 719
- Sugar: 3 g
- Sodium: 462 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 142 mg