Crockpot Philly Cheesesteak Pasta Casserole

This Crockpot Philly Cheesesteak Pasta Casserole is creamy, cheesy, beefy comfort food at its finest.
Packed with tender ground beef, sautéed peppers and onions, melty provolone, and perfectly cooked pasta, this slow cooker casserole transforms classic Philly cheesesteak flavors into a cozy, hearty dinner the whole family will love.
It’s an easy weeknight lifesaver minimal prep, maximum flavor!

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups pasta (penne or rotini work best)
• 2 cups shredded provolone cheese
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. Cook the Pasta
   Cook pasta to al dente, drain, and set aside. Do not overcook it will soften in the crockpot.
2. Brown the Beef
   In a skillet, cook the ground beef over medium heat until browned. Drain excess grease if needed.
3. Add the Veggies
   Add diced onion, green bell pepper, and red bell pepper to the skillet. Cook until softened and fragrant.
4. Layer in the Crockpot
   In the slow cooker:
   – Add half of the cooked pasta
   – Add half of the beef and veggie mixture
   – Sprinkle half of the provolone cheese
   
   Repeat with remaining pasta, meat mixture, and cheese.
5. Mix the Sauce
   In a small bowl, whisk together the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
6. Pour Over the Layers
   Pour the broth mixture evenly over the casserole layers.
7. Slow Cook
   Cover and cook on LOW for 3–4 hours, until everything is hot, creamy, and fully melted together.
8. Serve
   Stir gently to combine, scoop into bowls, and enjoy warm!

Variation

• Spicy Philly Pasta: Add sliced jalapeños or ½ teaspoon crushed red pepper flakes.
• Cheesier Version: Stir in ½ cup cream cheese before serving for added creaminess.
• Mushroom Lovers: Add 1 cup sliced mushrooms when sautéing the peppers.
• Chicken Version: Swap ground beef with ground chicken or sliced cooked chicken breast.

Cooking Notes

• Pasta should be just barely al dente to avoid mushiness.
• Provolone melts beautifully but mozzarella or pepper jack also work.
• If mixture looks too thick after cooking, stir in ¼–½ cup extra beef broth.
• For a browned cheesy top, transfer casserole to a baking dish and broil 2–3 minutes.

Serving Suggestions

• Serve with garlic bread or toasted hoagie rolls for true Philly flavor.
• Pair with a crisp green salad or roasted vegetables.
• Top with extra shredded provolone or parmesan for extra cheesiness.
• Add a drizzle of hot sauce for a spicy finish.

Tips

• For richer flavor, sauté the peppers and onions until slightly caramelized.
• Use rotini pasta if you want the sauce to cling to every bite.
• Make it ahead: prep all ingredients and refrigerate, then crockpot the next day.
• Leftovers reheat beautifully add a splash of broth to keep it creamy.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 3–4 hours
• Total Time: 3 hours 15 minutes

Nutritional Information (Per Serving)

• Calories: 500 kcal
• Protein: 28 g
• Sodium: 720 mg

Frequently Asked Questions

1. Can I use steak instead of ground beef?
   Yes! Thinly sliced sirloin or shaved beef works wonderfully and gives a more authentic Philly cheesesteak flavor.
2. Can I cook the pasta directly in the crockpot?
   Not recommended it tends to turn mushy. Cooking separately ensures perfect texture.
3. Can I freeze this casserole?
   Yes! Freeze in airtight containers for up to 2 months. Reheat with a splash of broth.
4. Can I make this dairy-free?
   Use dairy-free cheese shreds and check that your broth is dairy-free.

Conclusion

This Crockpot Philly Cheesesteak Pasta Casserole is the ultimate comfort dish warm, creamy, savory, and oh-so satisfying. With simple ingredients and effortless slow cooking, it’s a recipe you’ll return to again and again for busy nights, potlucks, and family dinners.

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