2lbboneless beef chuck roast, thinly slicedslice against the grain
2cupsliced bell peppersuse a mix of green and red
1.5cupsliced yellow onion
8ozsliced mushroomsoptional but tasty
1.5tspminced garlic
1cupbeef brothlow sodium
2tbspWorcestershire sauce
1tspItalian seasoning
1tsppaprikasmoked or sweet
1.25tspkosher saltto taste
0.75tspblack pepper
8ozcream cheese, cubedsoftened
8ozprovolone cheeseshredded or sliced
4ozshredded mozzarella
12ozdry penne pastaor rigatoni
2tbspchopped fresh parsleyfor garnish, optional
Instructions
Preparation Steps
Slice the beef thinly. Cut peppers and onions into strips. Slice mushrooms. Mince the garlic.
Season beef with salt, pepper, paprika, and Italian seasoning. Toss to coat evenly.
Add onions, peppers, mushrooms, and garlic to the slow cooker. Pour in broth and Worcestershire.
Nestle the seasoned beef into the cooker and stir. Cover and cook on High 4 hours or Low 6–7.
About 20 minutes before serving, boil pasta in salted water until al dente. Drain well.
Stir the cream cheese into the slow cooker until melted and the sauce is smooth.
Fold in the cooked pasta. Sprinkle provolone and mozzarella over the top.
Cover and heat 10–15 minutes on High, until cheese is melted and bubbly.
Finish with parsley. Spoon into bowls and serve hot.
Notes
Variation: Swap the pasta for roasted cauliflower florets for a lower-carb take. For a classic vibe, serve over toasted hoagie roll halves. Storage: Refrigerate up to 4 days; reheat gently with a splash of broth.This recipe is an original creation inspired by classic Cheesy Crockpot Cheesesteak Casserole flavors. All ingredient ratios and instructions are independently developed.