If you’ve ever dreamed of combining the rich, hearty flavors of a Philly cheesesteak with the comforting warmth of a pasta casserole, then the Crockpot Philly Cheesesteak Pasta Casserole Recipe is your new best friend. This dish takes all the savory goodness of seasoned ground beef, tender bell peppers, and melty provolone cheese, and slow cooks them with perfectly al dente pasta for a meal that feels like a warm hug on a plate. It’s as easy as it is delicious, making it ideal for busy weeknights or lazy weekends when you want something that fills you up and leaves you smiling.
Ingredients You’ll Need
Gathering the right ingredients is half the joy in making this Crockpot Philly Cheesesteak Pasta Casserole Recipe. Each one plays a crucial role in building the casserole’s incredible layers of flavor, texture, and vibrant color that make it so irresistible.
- 1 pound ground beef: This forms the hearty base with rich, meaty flavor that’s essential for authenticity.
- 1 green bell pepper, diced: Adds a subtle sweetness and crisp texture that balances the beef.
- 1 small onion, diced: Brings natural sweetness and depth to the overall flavor.
- 2 cloves garlic, minced: Infuses the dish with a fragrant punch that wakes up every bite.
- 1 teaspoon salt: Enhances all the flavors and keeps the dish perfectly seasoned.
- ½ teaspoon black pepper: Adds just the right amount of heat and spice.
- 1 teaspoon Italian seasoning: Offers an herbal complexity that complements the cheesesteak vibe.
- 2 cups beef broth: Keeps the pasta moist while deepening the meaty taste throughout.
- 1 (10.5 oz) can cream of mushroom soup: Creamy richness that binds everything together with a velvety texture.
- 8 oz uncooked rotini or penne pasta: The perfect pasta shapes to hold onto sauce and cheese.
- 1½ cups shredded provolone cheese: Melts beautifully for that classic cheesesteak gooeyness.
- ½ cup shredded cheddar cheese: Adds sharpness and a golden crust on top.
- Chopped parsley for garnish (optional): Brightens up the dish visually and adds fresh herbal notes.
How to Make Crockpot Philly Cheesesteak Pasta Casserole Recipe
Step 1: Brown the Meat and Vegetables
Start by heating a skillet over medium heat and browning the ground beef along with the diced onion, bell pepper, and minced garlic. This step is crucial because it develops deep, caramelized flavors and softens the veggies just enough. Once the beef is no longer pink, drain off any excess grease to keep the casserole from getting greasy.
Step 2: Combine Ingredients in the Crockpot
Transfer the cooked meat and vegetables into your crockpot. Add salt, black pepper, Italian seasoning, beef broth, and cream of mushroom soup, stirring everything together until well combined. This mixture will form a luscious sauce that surrounds the pasta as it cooks.
Step 3: Add the Pasta and Cook
Stir the uncooked rotini or penne into the crockpot mixture, making sure the pasta is evenly coated. Cover and set your crockpot to cook on low for 3 to 4 hours, or on high for 1½ to 2 hours. Be sure to give it a gentle stir about halfway through to prevent sticking and ensure even cooking.
Step 4: Melt in the Cheese
About 15 minutes before your Crockpot Philly Cheesesteak Pasta Casserole Recipe is ready, stir in 1 cup of the shredded provolone cheese until it melts smoothly throughout the pasta. Then sprinkle the remaining provolone and cheddar cheese over the top. Cover again and let it cook until the cheese is melted and bubbly with a golden finish.
How to Serve Crockpot Philly Cheesesteak Pasta Casserole Recipe
Garnishes
A sprinkle of chopped parsley is a simple yet stunning way to dress up your casserole. It adds a pop of color and a fresh, herbal brightness that cuts through the richness, making each bite more vibrant and balanced.
Side Dishes
This casserole stands well on its own, but pairing it with a crisp green salad or steamed veggies brings a refreshing contrast to the creamy, cheesy main event. Garlic bread or crusty dinner rolls are also fantastic for scooping up every last bit of cheesy goodness.
Creative Ways to Present
If you’re serving this at a gathering, dish it up in individual ramekins for a charming personal touch. Or layer it in a casserole dish and finish under the broiler briefly for an extra bubbling, crispy cheese top that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crockpot Philly Cheesesteak Pasta Casserole Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days and remains just as flavorful when reheated gently.
Freezing
This casserole also freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating to preserve the creamy texture and prevent the pasta from drying out.
Reheating
Reheat leftovers in the microwave or on the stovetop over low heat, stirring occasionally to ensure even warming. Adding a splash of broth or milk during reheating can help revive the creamy consistency if it has thickened too much.
FAQs
Can I use sliced steak instead of ground beef?
Absolutely! Using thinly sliced steak makes your Crockpot Philly Cheesesteak Pasta Casserole Recipe even closer to traditional Philly cheesesteak flavors. Just be mindful that the cooking time might need slight adjustment to keep the steak tender.
What pasta works best for this recipe?
Rotini and penne are ideal because their shapes catch the sauce and cheese wonderfully, but feel free to swap in other short pasta like rigatoni or ziti for similar results.
Can I add mushrooms?
Yes! Sautéed mushrooms are a fantastic addition that adds an earthy depth that complements the beef and cheese perfectly. Just toss them in during the browning step.
Is this recipe suitable for a nut-free diet?
Yes, the Crockpot Philly Cheesesteak Pasta Casserole Recipe contains no nuts, making it safe for those with nut allergies.
Can I make this recipe vegetarian?
For a vegetarian twist, substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth. The flavors will be different but still delicious and comforting.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing meal that marries the iconic flavors of Philly cheesesteak with creamy pasta goodness, the Crockpot Philly Cheesesteak Pasta Casserole Recipe is an absolute must-try. It’s straightforward to make, incredibly satisfying, and warms the soul from the first forkful. Trust me, once you try this recipe, it’ll become a beloved staple in your kitchen rotation!
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Crockpot Philly Cheesesteak Pasta Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Nut-Free
Description
Enjoy a comforting and hearty Crockpot Philly Cheesesteak Pasta Casserole packed with savory ground beef, tender bell peppers and onions, creamy cheeses, and perfectly cooked pasta. This slow cooker dish is easy to prepare, making it the ideal weeknight meal that melts together all the classic Philly cheesesteak flavors in one cheesy casserole.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
Pasta and Cheese
- 8 oz uncooked rotini or penne pasta
- 1½ cups shredded provolone cheese (or mozzarella)
- ½ cup shredded cheddar cheese
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Brown the Beef and Vegetables: In a skillet over medium heat, cook the ground beef with diced onion, green bell pepper, and minced garlic until the beef is no longer pink and the vegetables are tender. Drain any excess grease to avoid a greasy casserole.
- Combine Ingredients in Crockpot: Transfer the cooked beef and vegetable mixture to the crockpot. Add salt, black pepper, Italian seasoning, beef broth, and cream of mushroom soup. Stir well to combine all the flavors evenly.
- Add Pasta and Stir: Stir in the uncooked rotini or penne pasta to coat it evenly with the sauce mixture. Make sure all the pasta is submerged for even cooking.
- Cook in Crockpot: Cover the crockpot and cook on low heat for 3 to 4 hours or on high for 1½ to 2 hours. Stir the casserole once halfway through the cooking time to ensure even cooking.
- Incorporate Cheese: During the last 15 minutes of cooking, stir in 1 cup of shredded provolone cheese into the casserole until melted and blended throughout.
- Add Remaining Cheese and Melt: Sprinkle the remaining ½ cup provolone and ½ cup cheddar cheese evenly over the top of the casserole. Cover and cook until the cheese on top is melted and bubbly, about 10 to 15 minutes more.
- Garnish and Serve: Garnish with chopped parsley if desired. Serve warm for a comforting and cheesy meal perfect for any day of the week.
Notes
- For extra flavor, sauté mushrooms and add them to the casserole.
- You can substitute thinly sliced steak for the ground beef for a more authentic Philly cheesesteak flavor.
- If the casserole becomes too thick, thin it out with a splash of milk or extra beef broth before serving.
- Stir the pasta halfway during cooking to prevent sticking and ensure even texture.
