I still remember my grandpa flipping cheesesteaks on his old cast iron skillet, humming Patsy Cline while the smell of peppers and onions filled the house. That was his signature Sunday lunch — tender beef, gooey cheese, soft rolls, and his unbeatable charm.
Years later, when my own kids asked for “something cheesy and cozy, but with pasta,” I found myself recreating his flavors in a whole new way. This Crockpot Philly Cheesesteak Pasta Casserole was born out of that nostalgia — it’s the cheesesteak you know and love, slow-cooked into a creamy, hearty pasta bake that tastes like a warm hug from home.
A Cozy Crockpot Twist on a Classic
This Philly Cheesesteak Pasta Casserole is a dreamy one-pot meal made in the slow cooker — loaded with tender shaved beef, bell peppers, onions, pasta, and a velvety cheese sauce. It’s a set-it-and-forget-it kind of dish, perfect for busy families, cold nights, or casual gatherings. Think: all the flavors of your favorite sandwich, wrapped up in creamy pasta comfort. Plus, it reheats like a dream!
Ingredients
Here’s what you’ll need:
- 1 lb shaved beef (or thinly sliced sirloin)
- 2 cups uncooked rotini (or penne — both work great!)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded provolone cheese (or mozzarella)
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, cubed
- Optional: sautéed mushrooms, red pepper flakes, or hot sauce for a kick
🥄 Swap Suggestions:
- Use ground beef if that’s what you have on hand.
- Gluten-free pasta works just fine — just reduce the cook time slightly.
- Feel free to skip the onions or peppers if your kids are picky (I’ve been there!).
How to Make It
- Layer the veggies + beef
In your crockpot, add sliced onions, bell peppers, garlic, and shaved beef. Sprinkle with Italian seasoning, salt, and pepper. - Add broth + cook
Pour in the beef broth and Worcestershire sauce. Stir gently. Cover and cook on LOW for 4 hours, or HIGH for 2.5 hours, until the beef is tender and peppers are soft. - Add pasta
Stir in the uncooked rotini. Cover and cook on HIGH for 20–30 minutes, until the pasta is just tender. Stir halfway through if you’re around. - Melt in the cheese
Add cream cheese, provolone, and cheddar. Stir well until everything is melty and luscious. - Serve warm
Top with a little extra cheese if you’d like — or even some crispy onions or crushed chips for texture. Heaven.
Pro Tips for Best Results
- Spray your crockpot with a little cooking spray to prevent sticking.
- Stir in the pasta late — adding it too early makes it mushy.
- Taste before serving — every broth is different, so adjust the salt if needed.
Recipe Variation
- Low-carb version: Skip the pasta and serve over spaghetti squash or roasted mushrooms.
- Kid-friendly version: Use elbow macaroni and a little extra cheddar.
- Spicy version: Add hot cherry peppers, pepper jack cheese, or a splash of sriracha.
Serving Ideas
I love serving this casserole with a simple green salad and crusty garlic bread. For a true Philly experience, scoop it into hollowed-out hoagie rolls for a pasta-stuffed sandwich — game changer! It’s also a perfect meal prep lunch for the week.
Make Ahead & Storage
- Make ahead: Cook everything except the pasta, refrigerate overnight, then reheat and stir in fresh pasta + cheese before serving.
- Storage: Keeps beautifully in the fridge for 3–4 days.
- Freeze: Let it cool fully, then portion into freezer bags. Thaw overnight and reheat on the stove or microwave with a splash of broth or milk.
Frequently Asked Questions
Can I cook the pasta separately?
Yes — if you prefer firmer pasta, boil it separately and stir it in with the cheese right before serving.
Can I use ground beef?
Absolutely! Brown it first and drain, then add with the veggies.
Is it really okay to add uncooked pasta to the crockpot?
Yes! As long as there’s enough broth, it cooks perfectly. Just keep an eye so it doesn’t overcook.
Can I make this dairy-free?
You can try dairy-free cream cheese and vegan shreds, but the texture may be less creamy. Add a little extra broth or almond milk if needed.
Conclusion
This recipe always brings me back to my childhood kitchen. I hope it brings comfort to yours too.
Try it, and let me know how it turned out
Crockpot Philly Cheesesteak Pasta Casserole
Equipment
- Skillet
- Crockpot
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cups pasta uncooked (penne or rotini)
- 2 cups beef broth
- 1 cup milk
- 1 packet French onion soup mix
- 1 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 8 oz provolone cheese sliced
- 8 oz mozzarella cheese shredded
Instructions
- In a skillet over medium heat, cook ground beef, diced onion, green and red bell peppers, and minced garlic until the beef is browned and vegetables are tender. Drain excess fat.
- Transfer the mixture to a crockpot. Add uncooked pasta, beef broth, milk, French onion soup mix, Worcestershire sauce, and black pepper. Stir to combine.
- Cover and cook on low for 3–4 hours or until pasta is tender.
- Stir in provolone and mozzarella cheese until melted and combined. Serve warm.