Turn the iconic Philly cheesesteak sandwich into a creamy, cheesy, and comforting pasta casserole with the ease of a slow cooker. This Crockpot Philly Cheesesteak Pasta is packed with tender beef, sautéed veggies, and al dente pasta, all wrapped in a luscious cheese sauce. It’s the perfect weeknight meal!
Ingredients
For the Beef and Vegetables:
- 1 lb thinly sliced steak (ribeye, sirloin, or flank steak)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
For the Pasta and Sauce:
- 12 oz uncooked rigatoni or penne pasta
- 1 cup beef broth
- 2 cups heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
Optional Toppings:
- Fresh parsley, chopped
- Crushed red pepper flakes