Cheesy Crockpot Cheesesteak Casserole
Everything you love about a Philly cheesesteak made cozy in a cheesy slow-cooker casserole with tender beef, peppers, and pasta.
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Servings:
Ingredients
Main Ingredients
- 2 lb boneless beef chuck roast, thinly sliced slice against the grain
- 2 cup sliced bell peppers use a mix of green and red
- 1.5 cup sliced yellow onion
- 8 oz sliced mushrooms optional but tasty
- 1.5 tsp minced garlic
- 1 cup beef broth low sodium
- 2 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika smoked or sweet
- 1.25 tsp kosher salt to taste
- 0.75 tsp black pepper
- 8 oz cream cheese, cubed softened
- 8 oz provolone cheese shredded or sliced
- 4 oz shredded mozzarella
- 12 oz dry penne pasta or rigatoni
- 2 tbsp chopped fresh parsley for 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.