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)
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.
Notes
- For extra flavor, consider adding sautéed mushrooms or thinly sliced steak.
- If the mixture thickens too much, add a splash of milk or broth before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 480
- Sugar: 4g
- Sodium: 730mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
