Name: Crockpot Philly Cheesesteak Pasta Casserole Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 green bell pepper, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; 2 cups beef broth; 1 (10.5 oz) can cream of mushroom soup; 8 oz uncooked rotini or penne pasta; 1½ cups shredded provolone cheese (or mozzarella); ½ cup shredded cheddar cheese; Chopped parsley for garnish (optional)

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If you’re craving the irresistible flavors of a Philly cheesesteak but want the comfort and hands-off ease of a pasta casserole, this Crockpot Philly Cheesesteak Pasta Casserole delivers big time. We’re talking tender rotini swirled with cheesy, savory beef, plenty of gooey provolone, sweet bell peppers, and all the charm of a beloved sandwich in bubbling, creamy casserole form. Whether it’s a busy weeknight or a casual get-together, this slow-cooker classic turns humble ingredients into a showstopper family dinner in the coziest way possible.

Crockpot Philly Cheesesteak Pasta Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering these pantry staples couldn’t be easier, and every ingredient plays an important role—whether bringing rich flavor, that signature cheesiness, or just the right pop of color. Here’s how each one makes Crockpot Philly Cheesesteak Pasta Casserole truly special:

Ground beef: Gives the casserole its classic cheesesteak savory base—you can swap in thinly sliced steak if you want to get fancy!
Green bell pepper: Brings sweetness, crunch, and that unmistakable Philly flavor.
Onion: Provides aromatic sweetness and a flavor backbone.
Garlic: Adds depth and a gentle savoriness you’ll taste in every bite.
Salt: Just enough to balance and enhance all the flavors.
Black pepper: For a subtle heat and earthiness.
Italian seasoning: A dash of herby brightness that ties the casserole together.
Beef broth: Keeps everything juicy and infuses the pasta as it cooks.
Cream of mushroom soup: The magical shortcut that makes the sauce irresistibly creamy.
Uncooked rotini or penne pasta: Choose your favorite short pasta—each will soak up all those amazing flavors beautifully as it cooks right in the crockpot.
Shredded provolone cheese (or mozzarella): Melty, mild, and oh-so-gooey for that signature Philly cheesesteak finish.
Shredded cheddar cheese: Adds a pop of sharpness and a gorgeous bubbly crust on top.
Chopped parsley (optional): For a fresh, bright finish before serving.

How to Make Crockpot Philly Cheesesteak Pasta Casserole

Step 1: Brown the Beef and Vegetables

Start by heating a skillet over medium heat. Brown the ground beef alongside diced onion, green bell pepper, and garlic until the meat is no longer pink and everything’s smelling incredible. This quick sauté adds rich, caramelized flavors right from the start. Don’t forget to drain off any excess grease—no one wants a greasy casserole!

Step 2: Layer the Crockpot

Transfer the cooked beef and veggie mixture into your crockpot. Sprinkle in the salt, black pepper, and Italian seasoning. Pour in the beef broth, then spoon in the cream of mushroom soup. Give everything a good stir so the flavors start mingling together for a perfect, creamy base.

Step 3: Add the Pasta

Toss in your uncooked rotini or penne—this is what makes this a truly easy Crockpot Philly Cheesesteak Pasta Casserole. Stir well so every single piece of pasta is coated with that rich sauce, ensuring flavor in every bite as it slowly cooks up tender and luscious.

Step 4: Slow Cook to Perfection

Cover and set your crockpot to low for 3–4 hours, or if you’re in a hurry, high for 1½–2 hours. Stir once about halfway through to help the pasta cook evenly. If you peek and see it’s getting a bit thick, add a splash more broth or milk—a tiny adjustment goes a long way!

Step 5: Add Cheese and Finish

When you’re about 15 minutes from dinnertime, stir in 1 cup of provolone cheese so it melts right into the sauce. Then top everything with the remaining provolone and cheddar cheese, cover again, and let it get bubbly, gooey, and golden—pure comfort food bliss.

How to Serve Crockpot Philly Cheesesteak Pasta Casserole

Garnishes

Sprinkle a generous handful of fresh chopped parsley over the finished casserole—it adds a burst of color and a subtle pop of flavor that brings the dish to life. You could also dust with a pinch of extra black pepper or even red pepper flakes if you’re feeling bold.

Side Dishes

This slow-cooked casserole is deeply satisfying, but a crisp green salad with a zesty vinaigrette cuts through the richness perfectly. For extra comfort, serve with warm garlic bread or even classic hoagie rolls—just like your favorite Philly cheesesteak spot.

Creative Ways to Present

You can scoop the Crockpot Philly Cheesesteak Pasta Casserole right into individual ramekins for personal servings, or pile it high on a shareable platter family-style. For a party twist, stuff scoops of the casserole into hollowed-out bell peppers and bake for a few minutes before serving.

Make Ahead and Storage

Storing Leftovers

Leftovers are a dream—simply transfer any extra casserole into an airtight container and stash it in the fridge. The flavors meld beautifully overnight, making tomorrow’s lunch something to look forward to!

Freezing

To freeze, let the casserole cool completely, then spoon portions into freezer-safe containers. It’ll keep well for up to two months. For best texture, freeze the pasta and sauce together, and hold off on the final cheese topping until you’re ready to reheat and serve.

Reheating

Reheat individual portions in the microwave until piping hot, adding a splash of broth or milk to revive the creamy texture if needed. For larger amounts, cover and bake in the oven at 350°F until warmed through—just sprinkle a little extra cheese on top and let it get bubbly again.

FAQs

Can I use steak instead of ground beef in this Crockpot Philly Cheesesteak Pasta Casserole?

Absolutely! Thinly sliced steak makes it even closer to an authentic cheesesteak experience. Just quickly sear the steak strips with the veggies, then continue with the recipe as written.

What if I don’t have cream of mushroom soup?

You can swap in cream of chicken or even condensed cheese soup. If you prefer homemade, a roux with a splash of milk and some sautéed mushrooms also does the trick.

Will other types of pasta work?

Short shapes like ziti, farfalle, or even elbow macaroni are all fantastic options. Just stick to similarly sized pasta so the cooking times remain consistent in this Crockpot Philly Cheesesteak Pasta Casserole.

How do I prevent the pasta from getting mushy?

Be sure to check and stir the casserole halfway through, and don’t over-cook. Every slow cooker runs a bit differently, so start checking at the earliest suggested time. If you like your pasta extra al dente, you can even par-cook it before adding to the crockpot.

Can I make Crockpot Philly Cheesesteak Pasta Casserole vegetarian?

Of course! Substitute the beef with your favorite plant-based ground or some hearty sautéed mushrooms, swap beef broth for veggie, and keep all the cheesy goodness going strong.

Final Thoughts

If you love cozy casseroles with melt-in-your-mouth cheese, big bold flavors, and easy prep, give Crockpot Philly Cheesesteak Pasta Casserole a spin. It’s one of those crowd-pleasers you’ll find yourself making again and again. I can’t wait to hear how you serve it up and make it your own—happy slow cooking!

Crockpot Philly Cheesesteak Pasta Casserole Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 3 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Crockpot Philly Cheesesteak Pasta Casserole. A delicious combination of ground beef, bell peppers, onions, and gooey cheese all cooked to perfection in a slow cooker.

Ingredients

Scale

Ground Beef Mixture:

1 pound ground beef
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning

Sauce and Pasta:

2 cups beef broth
1 (10.5 oz) can cream of mushroom soup
8 oz uncooked rotini or penne pasta

Cheese:

1½ cups shredded provolone cheese (or mozzarella)
½ cup shredded cheddar cheese
Chopped parsley for garnish (optional)

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Instructions

Brown the Ground Beef: In a skillet over medium heat, brown the ground beef with diced onion, bell pepper, and garlic until no longer pink. Drain excess grease and transfer to the crockpot.
Combine Ingredients: Add salt, pepper, Italian seasoning, beef broth, and cream of mushroom soup. Stir to combine. Add the uncooked pasta and stir to coat evenly.
Cook in Slow Cooker: Cover and cook on low for 3–4 hours or on high for 1½–2 hours, stirring once halfway through. In the last 15 minutes, stir in 1 cup of provolone cheese until melted.
Finish and Serve: Sprinkle the remaining provolone and cheddar over the top, cover, and cook until cheese is melted and bubbly. Garnish with parsley before serving if desired.