If you’re looking for a hearty, comforting meal packed with classic Philly cheesesteak flavors, this Crockpot Philly Cheesesteak Pasta Casserole is a must-try. Tender pasta is combined with savory beef, sautéed bell peppers, onions, and a creamy cheese sauce, all cooked to perfection in a slow cooker. This one-pot wonder is ideal for busy weeknights or as a crowd-pleasing dish for family dinners.
Overview of the Recipe
This recipe brings together the beloved flavors of the Philly cheesesteak sandwich in a convenient pasta casserole format. Using a crockpot ensures the ingredients meld beautifully, and it’s as simple as layering, stirring, and letting the slow cooker do the work.
History and Origin
The Philly cheesesteak originated in Philadelphia in the 1930s, typically served as a sandwich with thinly sliced beef, grilled onions, and melted cheese on a hoagie roll. This pasta casserole pays homage to those bold flavors while transforming the dish into a hearty, all-in-one meal.
Ingredients
To make this Crockpot Philly Cheesesteak Pasta Casserole, gather the following:
- 1 lb ground beef (or thinly sliced steak)
- 12 oz penne or rigatoni pasta (uncooked)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1 medium onion (chopped)
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil