This Crockpot Philly Cheesesteak Pasta Casserole brings together the rich flavors of tender beef sirloin, sautéed bell peppers, onions, mushrooms, and creamy provolone cheese in a deliciously satisfying pasta dish. Perfect for busy weeknights, this slow-cooked casserole is easy to prepare and packed with comforting flavors.
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In a large skillet over medium heat, cook the beef sirloin until browned, about 5-7 minutes. Drain excess fat and transfer to the crockpot.
Add the sliced bell pepper, onion, and mushrooms to the crockpot with the beef.
In a separate bowl, whisk together the beef broth, milk, and cream cheese until smooth. Pour this mixture over the beef and vegetables in the crockpot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and vegetables are soft.
Stir in the cooked pasta and shredded provolone cheese, allowing the cheese to melt into the sauce.
Taste and adjust with salt and pepper as needed.
Serve hot and enjoy the creamy, cheesy goodness!
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For a spicier version, add diced jalapeños, red pepper flakes, or a splash of hot sauce to the crockpot.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the casserole for up to 2-3 months. Reheat individual portions in the microwave or reheat larger portions in the oven at 350°F (175°C) covered with foil for 20-30 minutes.
This Crockpot Philly Cheesesteak Pasta Casserole is the perfect balance of cheesy, meaty, and comforting flavors. Whether you're making it for a weeknight meal or meal prepping for the week, this dish is guaranteed to be a hit. Looking for more hearty slow cooker recipes? Explore our collection of easy, delicious meals!
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