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Crockpot Philly Cheesesteak Pasta Casserole: A Comforting Twist on a Classic Favorite
If you love the savory, indulgent flavors of a classic Philly cheesesteak sandwich, you’re in for a treat with this Crockpot Philly Cheesesteak Pasta Casserole. This recipe takes the beloved Philly cheesesteak and transforms it into a creamy, cheesy, and hearty casserole that’s perfect for dinner with minimal effort.
What’s even better? It’s made in the Crockpot, meaning you can let it cook while you go about your day, and come home to a meal that’s ready to serve and full of rich flavors. This dish is a great way to satisfy those cheesesteak cravings without having to worry about heating up the grill or standing over the stove for too long. Let’s dive into why this recipe will become a family favorite and how to make it!
Why You’ll Love This Recipe:
- Effortless Cooking: Just toss everything into the Crockpot and let it do the work while you relax or get other things done.
- Cheesesteak Flavor: The combination of seasoned beef, sautéed bell peppers, onions, and gooey cheese delivers all the comforting Philly cheesesteak flavors you crave.
- Hearty and Filling: Pasta is the perfect base for all those delicious ingredients, making this casserole a satisfying meal that will leave everyone full and happy.
- Family-Friendly: This is a great dinner for picky eaters or anyone who loves a cheesy, flavorful meal. It’s an easy way to bring something new to the table without complicated steps.
Ingredients:
- 1 lb. ground beef (or thinly sliced steak, if preferred)
- 1 medium onion, diced
- 1 bell pepper, diced (green or red)
- 2 cloves garlic, minced
- 1 (8 oz.) package of pasta (penne, rigatoni, or any preferred shape)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 cups provolone cheese, shredded (or a mix of provolone and mozzarella)
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 1 teaspoon dried Italian seasoning (optional, for extra flavor)
- Chopped parsley, for garnish (optional)
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