Go Back

Crockpot Philly Cheesesteak Casserole

A slow-cooked casserole of seasoned beef, peppers, onions, pasta, cream cheese, and melted provolone.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs lean ground beef
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 2 medium green bell peppers sliced into thin strips
  • 1 medium red bell pepper sliced; optional
  • 3 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup low-sodium beef broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 12 ounces short pasta such as rotini, penne, or small shells
  • 4 ounces cream cheese softened
  • 2 cups shredded provolone divided

Equipment

  • 6-quart slow cooker
  • large skillet

Method
 

  1. Brown the ground beef in olive oil until it reaches 160°F, drain it, and transfer it to the slow cooker.
  2. Cook the onion, green peppers, optional red pepper, and garlic briefly in the skillet, then add them to the slow cooker.
  3. Stir in the Worcestershire sauce, seasonings, broth, salt, and pepper, then cook covered on LOW for 3½ to 4 hours.
  4. Cook the pasta separately until just tender and drain it.
  5. Stir the pasta, cream cheese, and 1 cup of provolone into the slow cooker and cook covered for 15 to 20 minutes.
  6. Top with the remaining provolone, cover until melted, rest for 5 minutes, and serve when the center reaches 165°F.

Notes

  • Brown and drain the ground beef before adding it to the slow cooker.
  • Add cooked pasta near the end so it does not become mushy.
  • Refrigerate leftovers within 2 hours and use them within 3 days.