Crockpot Philly Cheesesteak Pasta (Printable Version)
Savory ground beef and peppers tossed with pasta and smothered in melty cheese, slow-cooked to perfection for a hearty dinner.
# What You'll Need:
01 -
1 lb ground beef (or thinly sliced steak)
02 -
1 medium yellow onion, diced
03 -
1 red bell pepper, diced
04 -
1 green bell pepper, diced
05 -
2 cloves garlic, minced
06 -
1 tsp salt
07 -
½ tsp black pepper
08 -
1 tsp Worcestershire sauce
09 -
1 ½ cups beef broth
10 -
8 oz rotini pasta (or any short pasta)
11 -
8 slices provolone cheese, chopped or torn
12 -
1 cup shredded mozzarella
13 -
½ cup heavy cream
14 -
1 tbsp olive oil
# Steps To Follow:
01 -
In a skillet over medium heat, heat olive oil and sauté onions, garlic, and bell peppers until soft (about 5 minutes). Add ground beef, cook until browned. Drain excess fat if needed.
02 -
Place cooked beef and veggies into the slow cooker. Add beef broth, Worcestershire sauce, salt, and pepper. Stir in uncooked pasta.
03 -
Cover and cook on High for 2 to 2.5 hours, or Low for 4 hours, stirring once halfway through if possible. Check that pasta is tender and liquid mostly absorbed.
04 -
Add heavy cream, provolone pieces, and mozzarella. Stir gently, cover, and cook another 10–15 minutes until cheese melts and coats the pasta.
05 -
Scoop out hot and gooey servings. Optional: Garnish with parsley or crushed red pepper for a little heat.
# Notes and Tips:
01 -
Use steak strips instead of ground beef for a more authentic Philly twist.
02 -
Toasted hoagie roll crumbs on top add crunch!
03 -
Want it even richer? Add a few dollops of cream cheese with the provolone.