If you’re craving a hearty, downright comforting dinner that brings together the bold flavors of Philly cheesesteak and the cozy charm of pasta, you’ve found it. This Crockpot Philly Cheesesteak Pasta Casserole Recipe is an absolute game-changer—combining tender ground beef, vibrant bell peppers, perfectly cooked pasta, and gooey provolone in a slow cooker meal that’s effortlessly delicious and full of soul. It’s a warm hug of dinner that you can set and forget, then come back to a bubbling, creamy casserole that feels like just-made magic.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each one plays a starring role in creating that signature cheesesteak flavor with a cozy pasta twist. You’ll love how simple pantry staples and fresh veggies come together to build layers of texture, taste, and color.
- 1 pound ground beef: The savory, meaty foundation that makes this dish satisfyingly rich and hearty.
- 1 onion, diced: Adds a subtle sweetness and depth that balances the beef perfectly.
- 1 green bell pepper, diced: Brings a fresh crunch and vibrant color to brighten every bite.
- 1 red bell pepper, diced: A splash of sweetness and visual appeal that complements the green pepper beautifully.
- 2 cups pasta (penne or rotini): These shapes hold onto the sauce and layers wonderfully, giving you perfect bites every time.
- 2 cups shredded provolone cheese: Melts into velvety richness, delivering that Philly cheesesteak signature gooeyness.
- 1 cup beef broth: Infuses the casserole with meaty flavor and helps keep it luscious and moist during slow cooking.
- 1 tablespoon Worcestershire sauce: Adds a subtle tang and umami boost to deepen the overall taste.
- 1 teaspoon garlic powder: Introduces a warm, aromatic note without overpowering the dish.
- 1 teaspoon onion powder: Enhances the savory layers for a more complex flavor profile.
- Salt and pepper, to taste: Simple but essential seasoning that ties all the ingredients together beautifully.
How to Make Crockpot Philly Cheesesteak Pasta Casserole Recipe
Step 1: Prepare the Pasta
Start by cooking your pasta to al dente according to the package instructions. This ensures that it won’t turn mushy during the slow cooking process. Once done, drain the pasta and set it aside while you move on to the next step. This little prep ensures a perfect texture in your final casserole.
Step 2: Brown the Beef and Sauté the Veggies
In a skillet over medium heat, brown the ground beef until it’s beautifully caramelized and fully cooked. Add the diced onion along with the green and red bell peppers, cooking just until they soften and their aromas fill your kitchen. This step builds the savory base and brings the fresh veggie sweetness that cuts through the richness.
Step 3: Layer the Crockpot
Time to build your casserole! Start by layering half of the cooked pasta at the bottom of your crockpot, followed by half of the savory beef and pepper mixture. Then sprinkle half of the shredded provolone cheese evenly on top. This layering technique guarantees every bite is bursting with cheese and flavor.
Step 4: Repeat the Layers
Repeat the layer process with the remaining pasta, beef mixture, and provolone cheese. Layering twice creates a beautiful, even distribution of flavor and gooey cheese throughout the casserole. It’s the kind of layering that makes this recipe shine.
Step 5: Add the Flavorful Sauce
In a small bowl, whisk together the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Pour this savory mixture evenly over the layers in your crockpot. This liquid not only adds moisture but also infuses every inch of the casserole with deep, robust flavor.
Step 6: Slow Cook to Perfection
Cover your crockpot and set it to cook on low for 3 to 4 hours. During this time, the flavors will meld together beautifully while the cheese melts into a creamy, irresistible sauce. When it’s done, you’ll have a casserole that’s piping hot, rich, and ready to be devoured.
How to Serve Crockpot Philly Cheesesteak Pasta Casserole Recipe
Garnishes
To elevate your Crockpot Philly Cheesesteak Pasta Casserole Recipe, sprinkle freshly chopped parsley or green onions on top before serving. These garnishes add a pop of freshness and color that balances the rich, cheesy casserole perfectly.
Side Dishes
Pair this casserole with a crisp green salad tossed in a light vinaigrette or steamed green beans for a fresh, vibrant contrast. Garlic bread or soft dinner rolls also make fantastic companions, soaking up any extra cheesy goodness left on the plate.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or mini crockpots to make each portion feel special. You can also sprinkle extra provolone or even a bit of provolone and mozzarella blend on top just before the last 15 minutes of cooking for an ultra-melty crust.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. They will keep beautifully for up to 3 days, letting you easily reheat tasty portions for quick lunches or dinners.
Freezing
This Crockpot Philly Cheesesteak Pasta Casserole Recipe freezes wonderfully. Just transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat leftovers gently in the microwave or in a covered dish in the oven at 350°F (175°C) until warmed through. Add a splash of beef broth or water if it seems dry, then stir to revive that creamy consistency you love.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While provolone is traditional for Philly cheesesteaks, mozzarella, American cheese, or even a sharp cheddar can add interesting flavors and textures. Feel free to experiment to suit your taste.
Is it possible to use another type of meat?
Yes! Thinly sliced steak would be most authentic to a Philly cheesesteak, but ground turkey or chicken are great alternatives for a lighter version. Just adjust cooking times accordingly.
Can I make this casserole without the crockpot?
You can, but the crockpot really helps tenderize the flavors and simplify the process. If using the oven, bake at 350°F (175°C) covered for about 30-40 minutes until hot and bubbly.
What kind of pasta works best in this casserole?
Penne and rotini are ideal because their shapes hold sauce and cheesesteak goodness well. However, shells, rigatoni, or elbow macaroni would also be delicious options.
How can I make this recipe spicier?
Easily add some heat by tossing in sliced jalapeños with the bell peppers or stirring in red pepper flakes to the beef broth mixture. This will add a nice kick that livens up the casserole.
Final Thoughts
This Crockpot Philly Cheesesteak Pasta Casserole Recipe is truly a must-try for anyone craving a cozy, flavorful meal with minimal fuss. It brings together the best of Philly cheesesteak with the comfort of a pasta casserole, all made effortlessly in your slow cooker. Trust me, once you try this recipe, it will quickly become a beloved staple in your dinner rotation. So go ahead and make it your own—your taste buds will thank you!
Print
Crockpot Philly Cheesesteak Pasta Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Crockpot Philly Cheesesteak Pasta Casserole combining tender ground beef, sautéed bell peppers and onions, penne pasta, and melted provolone cheese. This easy slow cooker recipe layers flavorful ingredients and simmers them to a creamy, cheesy perfection, perfect for a busy weeknight meal.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
Pasta and Cheese
- 2 cups pasta (penne or rotini)
- 2 cups shredded provolone cheese
Liquids and Seasonings
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain the pasta and set aside.
- Brown the beef and sauté vegetables: In a skillet over medium heat, cook the ground beef until browned, breaking it apart. Add the diced onion and both diced bell peppers, cooking until they are softened and fragrant. Drain excess fat if necessary.
- Layer the crockpot: In your crockpot, start by adding half of the cooked pasta as the base layer. Follow this with half of the browned beef and vegetable mixture evenly spread over the pasta.
- Add cheese layer: Sprinkle half of the shredded provolone cheese evenly on top of the beef and vegetables layer.
- Repeat layering: Add the remaining pasta next, followed by the remaining beef and vegetables, and finish with the remaining shredded provolone cheese on top.
- Prepare sauce and add to crockpot: In a small bowl, whisk together the beef broth, Worcestershire sauce, garlic powder, onion powder, and season with salt and pepper to taste. Pour this evenly over all layers in the crockpot.
- Cook the casserole: Cover the crockpot and cook on low heat for 3 to 4 hours until the casserole is hot and the cheese is melted and creamy.
Notes
- Use penne or rotini pasta as these shapes hold sauce well and mix nicely with ingredients.
- For extra cheesiness, sprinkle additional provolone or mozzarella before serving.
- Feel free to add sliced mushrooms or substitute ground beef with ground turkey for a leaner option.
- Make sure to layer ingredients carefully for even cooking and flavor distribution.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
