Crockpot Philly Cheesesteak Pasta Casserole

Craving the bold flavors of a Philly cheesesteak with the comfort of a creamy pasta bake? This Crockpot Philly Cheesesteak Pasta Casserole brings everything you love about the iconic sandwich—savory beef, sautéed peppers and onions, and gooey cheese—into one easy, cheesy slow-cooker meal. It’s a hearty, family-friendly dinner that’s perfect for busy weeknights or when you just want to toss everything into one pot and relax.

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Why You’ll Love This Recipe
One-Pot Wonder – Everything cooks together in the crockpot—easy prep, easy cleanup.
Philly Cheesesteak Flavor – Classic flavors packed into a comforting pasta dish.
Kid-Friendly & Filling – A cheesy, beefy casserole that satisfies even picky eaters.
Make-Ahead Magic – Perfect for meal prep or freezer meals.
Customizable – Swap in your favorite cheese, pasta, or veggies.

Ingredients You’ll Need

For the Beef Mixture:

• 1½ lb ground beef (or thinly sliced beef steak)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper

For the Pasta & Sauce:

• 12 oz uncooked rotini or penne pasta
• 2½ cups beef broth
• 1 cup milk
• 1 tbsp cornstarch (optional, for thickening)
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• ½ cup cream cheese, softened

For Topping (Optional):

• ½ cup shredded cheddar or more provolone
• Fresh parsley for garnish

Tools You’ll Need

• Large skillet (for browning beef)
• Crockpot (5-6 quart size)
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Sauté the Beef and Vegetables
In a large skillet over medium heat, brown the ground beef until no longer pink.
Drain excess grease and return to the skillet.
Add diced onions, green and red bell peppers, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
Stir in Worcestershire sauce, Italian seasoning, salt, and pepper.
Remove from heat.

Step 2: Prepare the Crockpot Base
Transfer the beef and vegetable mixture to your crockpot.
Add the uncooked pasta, beef broth, and milk. Stir to combine.
If you like a thicker sauce, whisk the cornstarch into the milk before adding it to the slow cooker.

Step 3: Slow Cook the Casserole
Cover and cook on LOW for 2½ to 3 hours, stirring once halfway through.
Check the pasta around the 2-hour mark—it should be tender but not mushy.
If the pasta needs more time, cook in 15-minute intervals and stir.

Step 4: Stir in the Cheese
Once the pasta is fully cooked, stir in the mozzarella, provolone, and cream cheese.
Mix until melted and creamy. If the sauce is too thick, add a splash of warm milk or broth.

Step 5: Add Final Toppings (Optional)
Sprinkle additional shredded cheese over the top and cover for 5-10 more minutes until melted.
Garnish with fresh parsley for a pop of color and freshness.

Tips for Perfect Pasta Casserole
Use the Right Pasta – Short pasta like rotini or penne holds sauce well and cooks evenly.
Stir Occasionally – Prevents pasta from sticking and ensures even cooking.
Don’t Overcook – Keep an eye on the pasta to avoid it becoming too soft.
Balance the Sauce – If it gets too thick, stir in a little extra milk or broth before serving.
Add Mushrooms – For extra umami flavor, sauté and add mushrooms with the peppers.

Serving Suggestions
Garlic Bread – A warm, crusty side for scooping up cheesy bites.
Simple Salad – A crisp green salad balances the rich casserole.
Roasted Broccoli – A healthy, flavorful veggie that pairs well.
Pickles or Pepperoncini – Add a tangy crunch on the side.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Allow to cool completely and freeze in individual portions for up to 2 months.

Reheating:

• Microwave: Reheat in 1-minute intervals, stirring in between. Add a splash of milk if needed.
• Oven: Place in an oven-safe dish, cover with foil, and warm at 350°F until heated through.
• Stovetop: Reheat gently over medium heat with a bit of added broth or milk.

Frequently Asked Questions

1. Can I use steak instead of ground beef?
   Yes! Thinly sliced sirloin or flank steak works great—just brown it briefly and follow the same steps.
2. Do I have to pre-cook the pasta?
   Nope! The pasta cooks right in the crockpot with the broth and milk. Just be sure not to overcook it.
3. Can I make this ahead of time?
   Yes. Assemble and refrigerate (uncooked) for up to 24 hours, or freeze before adding pasta and cook later.
4. Is this casserole spicy?
   Not at all! But you can spice it up with red pepper flakes or hot sauce if you like.
5. Can I use other cheeses?
   Absolutely! Swiss, cheddar, gouda, or Monterey Jack all work well—just use what you love.

Final Thoughts
This Crockpot Philly Cheesesteak Pasta Casserole is your answer to a warm, cheesy, and filling weeknight meal with zero fuss. It captures the iconic Philly flavor in pasta form, making it both comforting and satisfying. Whether you’re feeding a crowd or stocking your freezer, this one’s a guaranteed hit.

Make it once and it’ll become a regular on your dinner rotation. Trust me—you’ll be going back for seconds (and thirds)!

Preparation Time: 15 minutes
Cooking Time: 3 hours (on LOW)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 460 | Protein: 28g | Carbohydrates: 35g | Fat: 22g | Fiber: 3g | Sodium: 610mg

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