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CROCKPOT PHILLY CHEESESTEAK PASTA CASSEROLE

Crockpot Philly Cheesesteak Pasta Casserole

This Crockpot Philly Cheesesteak Pasta Casserole combines the rich flavors of a classic Philly cheesesteak with the comforting heartiness of pasta. It's an effortless dish that simmers all day in your slow cooker, perfect for busy weeknights or casual gatherings with friends and family.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650

Ingredients
  

Beef and Vegetables
  • 450 g ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 100 g mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
Pasta and Cheese
  • 454 g penne pasta uncooked
  • 720 ml beef broth
  • 240 g cream cheese, softened
  • 200 g shredded provolone cheese
  • 50 g grated Parmesan cheese divided
  • 10 g fresh parsley, chopped for garnish

Equipment

  • Slow Cooker

Method
 

  1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then stir in diced onion, green bell pepper, mushrooms, garlic, salt, pepper, and Italian seasoning. Cook for about 5 minutes until the vegetables are softened.
  2. In the slow cooker, combine the cooked beef and vegetable mixture with the uncooked penne pasta and beef broth. Stir well to ensure the pasta is submerged in the liquid.
  3. Cover and cook on low for 4 hours or until the pasta is tender.
  4. Once the pasta is cooked, add the softened cream cheese and stir until well combined and creamy.
  5. Stir in the provolone cheese and half of the Parmesan cheese until melted and incorporated.
  6. Serve hot, garnished with the remaining Parmesan cheese and chopped parsley. Enjoy your delicious Crockpot Philly Cheesesteak Pasta Casserole!

Notes

Consider serving with a side salad or garlic bread for a complete meal. You can substitute ground beef with ground turkey for a leaner version.