Introduction
Savor the flavors of a classic Philly cheesesteak in a comforting, creamy pasta dish with this Crockpot Philly Cheesesteak Pasta Casserole! Perfect for busy weeknights or family gatherings, this casserole combines tender ground beef, vibrant bell peppers, and al dente pasta, all smothered in gooey provolone cheese.
What sets this dish apart is its convenience—just throw the ingredients into your crockpot and let it do the work for you. In just a few hours, you’ll have a hearty meal that’s not only delicious but also incredibly satisfying. Whether served on its own or with a side salad, this casserole is sure to become a favorite in your household. Gather your loved ones and enjoy the ultimate comfort food that brings everyone together!
Ingredients
1 pound ground beef
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups pasta (penne or rotini works well)
2 cups shredded provolone cheese
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Directions
Cook Pasta:
Cook pasta to al dente according to package instructions. Drain and set aside.
Brown Beef:
In a skillet, brown the ground beef over medium heat. Add the diced onion and bell peppers, cooking until softened.
Layer in Crockpot:
In the crockpot, layer half of the cooked pasta, followed by half of the beef and vegetable mixture.
Sprinkle half of the shredded provolone cheese over the first layer.
Repeat Layers:
Repeat the layers with the remaining pasta, beef mixture, and cheese.
Prepare Sauce:
In a small bowl, combine beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Pour this mixture evenly over the layers in the crockpot.
Cook:
Cover and cook on low for 3-4 hours until hot and creamy.
Storage Method
Refrigeration
Cool Down:
Allow the casserole to cool to room temperature before storing. This helps prevent condensation inside the container.
Use Airtight Containers:
Transfer the casserole to an airtight container. Make sure to seal the lid tightly to keep out air.
Refrigerate:
Store in the refrigerator for up to 3-4 days.
Freezing
Cool Completely:
Ensure the casserole is completely cooled before freezing to avoid ice crystals forming.
Portioning:
Divide the casserole into smaller portions for easier reheating later.
Wrap and Seal:
Use freezer-safe containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing. Label with the date for reference.
Freeze:
Store in the freezer for up to 2-3 months.
Reheating
From Refrigerator:
Reheat in the microwave for about 2-3 minutes, stirring halfway through, or heat gently in a saucepan over low heat until warmed through. You may need to add a splash of beef broth or milk to restore creaminess.
From Freezer:
Thaw in the refrigerator overnight. Reheat in the microwave or on the stovetop until hot, again adding a splash of broth or milk if necessary.
Serving Information
Prep Time: 15 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 500 kcal