Description
A hearty and comforting Crockpot Philly Cheesesteak Pasta Casserole combining tender ground beef, sautéed peppers and onions, tender pasta, and melted provolone cheese, slow-cooked for a creamy and flavorful dish perfect for an easy weeknight meal.
Ingredients
Scale
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 Pasta: Cook the pasta until al dente following package instructions. Drain well and set aside.
- Brown Meat and Vegetables: In a skillet over medium heat, brown the ground beef until fully cooked. Add the diced onion and bell peppers and continue cooking until the vegetables are softened, about 5 to 7 minutes.
- Assemble First Layer: In the crockpot, spread half of the cooked pasta evenly at the bottom. Top with half of the ground beef and vegetable mixture.
- Add Cheese Layer: Sprinkle half of the shredded provolone cheese evenly over the first layer.
- Assemble Second Layer: Repeat the layers with the remaining pasta, then the rest of the beef and vegetable mixture.
- Top with Cheese Again: Sprinkle the remaining shredded provolone cheese over the top layer.
- Prepare Sauce and Pour: In a small bowl, mix together the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Pour this mixture evenly over the entire casserole layers in the crockpot.
- Slow Cook: Cover the crockpot and cook on low heat for 3 to 4 hours, or until the casserole is hot, bubbly, and creamy.
Notes
- You can substitute provolone cheese with mozzarella or cheddar for a different flavor.
- Use gluten-free pasta if needed to make the recipe gluten-free.
- For added spice, include sliced jalapeños or a pinch of red pepper flakes.
- Make sure to drain the pasta well to avoid a watery casserole.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
