Crockpot Philly Cheesesteak Pasta Casserole
Let’s be real—who doesn’t love a good Philly Cheesesteak?
Now, imagine that iconic combo of steak, cheese, and sautéed onions but all melted together into a creamy, cheesy pasta casserole. Heaven, right?
That’s exactly what you get with this Crockpot Philly Cheesesteak Pasta Casserole.
You get all the flavors of a Philly cheesesteak without the hassle of grilling steak and toasting hoagie rolls.
Plus, it’s made in the slow cooker, which means minimal prep and maximum flavor.
Just throw everything in, set it, and come back to a delicious, gooey, cheesy meal.
Why You’ll Love This Recipe
✔ Set it and forget it – Crockpot cooking at its finest.
✔ Creamy, Cheesy Goodness – Comfort food in every bite.
✔ Flavors You Love – Steak, onions, and melted cheese = magic.
✔ Easy Clean-Up – Everything cooked in one pot.
Ingredients
● 1 pound ground beef
● 1 onion, thinly sliced
● 2 cloves garlic, minced
● 1 red bell pepper, thinly sliced
● 1 can (10.5 oz) cream of mushroom soup (or cream of cheddar, if you want extra cheesy goodness)
● 1 cup beef broth
● 8 oz penne pasta (uncooked)
● 2 cups shredded provolone cheese
● 1 cup shredded mozzarella cheese
● Salt & pepper, to taste
● 1 tablespoon olive oil (for sautéing)
● Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Ground Beef & Veggies
In a large skillet, heat olive oil over medium heat. Add the sliced onions and bell pepper and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Next, add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spatula, about 5-7 minutes. Season with salt and pepper.
2. Assemble in the Crockpot
Transfer the cooked ground beef, onions, bell pepper, and garlic into the slow cooker.
Add the can of cream of mushroom soup, beef broth, and uncooked pasta. Give it a good stir to combine everything.
3. Cook the Casserole
Cover the crockpot and cook on low for 4 hours, or on high for 2 hours. Check it about halfway through— if the pasta looks like it’s soaking up too much liquid, add a little more beef broth to keep everything creamy.
4. Add the Cheese
Once the pasta is cooked and everything is melded together, sprinkle the shredded provolone and mozzarella cheese over the top.
Cover and cook for another 10-15 minutes until the cheese is all melted and bubbly.
5. Serve & Enjoy
Garnish with chopped parsley. Scoop out a generous portion, and get ready to enjoy a cheesy, steak-filled heaven in a bowl.
Final Thoughts
This Crockpot Philly Cheesesteak Pasta Casserole is the perfect dish for anyone who loves a good cheesesteak but doesn’t have time to fuss with all the details.
Plus, it’s all made in one pot, which means less cleanup and more time to enjoy the cheesy, meaty goodness.
It’s comfort food in its simplest, most delicious form, and I guarantee your family or guests will devour it.
Get ready for a creamy, savory, cheesy masterpiece.
FAQs
➤ Can I use a different type of pasta?
Yes! Feel free to swap out the penne for any pasta you like, such as rotini, fusilli, or even elbow macaroni.
➤ Can I use chicken instead of steak?
You bet! Chicken breast or thighs, thinly sliced, will work great in this recipe.
➤ What can I serve this with?
A simple side salad or some garlic bread would pair perfectly with this rich and cheesy dish.
➤ Can I make this ahead of time?
Definitely! You can assemble the casserole the night before, store it in the fridge, and then cook it the next day.
Just be sure to add a little extra cooking time since it’s starting out cold.
Ready to dig in? Grab a fork and dive into this cheesy, steak-filled casserole—you won’t regret it!
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