Philly Cheesesteak Pasta Casserole

This Crockpot Philly Cheesesteak Pasta Casserole transforms the iconic sandwich into a comforting, family-friendly pasta dish that practically cooks itself. The slow cooker does all the heavy lifting, melding together savory beef, sweet peppers and onions, and a creamy cheese sauce that coats every bite of pasta.

I created this recipe when I needed something that could cook while I was at my son's baseball game. We came home to the incredible aroma of Philly cheesesteaks and it's been in our regular rotation ever since.

Ingredients

• Ground beef: provides the classic Philly cheesesteak flavor without the fuss of slicing steak. Look for 80/20 for best flavor
• Onion and green bell pepper: the essential vegetables in any proper Philly cheesesteak. Dice them uniformly for even cooking
• Garlic: adds depth to the overall flavor profile. Fresh is best but pre-minced works in a pinch
• Cream cheese: creates the luxurious sauce base. Allow it to come to room temperature before cubing for faster melting
• Milk or heavy cream: thins the sauce slightly while adding richness. Heavy cream makes a more decadent result
• Cheese trio: mozzarella provides stretch, cheddar brings sharpness, and provolone delivers authentic Philly flavor. Buy blocks and shred yourself for better melting
• Pasta: choose shapes with ridges or curves that capture the sauce. Cook slightly under al dente as it will continue softening in the crockpot

Step-by-Step Instructions

Brown the beef:

Cook ground beef in a skillet over medium-high heat until no pink remains, breaking it into small crumbles as it cooks. Drain excess grease thoroughly to prevent a greasy final dish.

Layer ingredients:

Transfer the cooked beef to your prepared crockpot, then add the diced onion, bell pepper, minced garlic, salt and pepper. Stir well to combine everything evenly, ensuring vegetables are distributed throughout the meat.

Add dairy base:

Place cubes of cream cheese evenly across the top of the meat mixture, then drizzle the milk or cream over everything. Do not stir at this point, allowing the cream cheese to slowly melt down into the mixture during cooking.

Slow cook:

Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. The vegetables should become very tender and the cream cheese should completely melt and create a smooth sauce throughout the mixture.

Prepare pasta:

About 30 minutes before serving, cook pasta according to package directions but remove it from the water 1 to 2 minutes before the recommended time for al dente. The pasta will continue cooking when added to the hot crockpot mixture.

Combine and finish:

Stir the shredded mozzarella and cheddar directly into the hot crockpot mixture until fully melted, then gently fold in the cooked pasta until each piece is thoroughly coated with the creamy sauce.

Add final cheese layer:

Arrange provolone slices across the top of the pasta mixture, overlapping slightly if needed. Cover and let the residual heat melt the cheese until gooey and slightly golden, about 10 to 15 minutes.

Save This

The cream cheese is truly the secret ingredient in this recipe. The first time I made it without cream cheese, the sauce never quite came together. Adding it created that silky, rich texture that makes everyone come back for seconds. My husband now requests this dish whenever we have his parents over for dinner.

Make-Ahead Options

This casserole can be fully prepared up to the point of adding the pasta, then refrigerated for up to 2 days. When ready to serve, reheat in the crockpot on LOW for 1 hour, then stir in freshly cooked pasta and proceed with the cheese topping. The flavors actually develop beautifully during the rest in the refrigerator, making this an excellent option for planning ahead.

Variations to Try

While green peppers are traditional, you can customize this recipe with different bell pepper colors or even add mushrooms for an earthier flavor profile. Some Philadelphia natives insist mushrooms belong in a proper cheesesteak. You can also substitute ground turkey or chicken for the beef to lighten up the dish, though you might want to add a bit more seasoning as these meats can be less flavorful than beef.

Serving Suggestions

This hearty casserole pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. For a complete Philadelphia experience, serve with a side of sweet pickle chips or pepperoncini. Some families enjoy garlic bread alongside, though traditionalists might say the pasta already provides enough carbs. Consider setting out hot sauce or additional cheese at the table for everyone to customize their portion.

The History Behind Philly Cheesesteak Pasta

The original Philly cheesesteak sandwich was created in the 1930s by Pat and Harry Olivieri, who ran a hot dog stand in Philadelphia. This pasta version maintains the core flavors while transforming it into a comforting casserole format. While purists might debate the authenticity, the combination of beef, peppers, onions, and cheese captures the essence of the iconic sandwich in a format that feeds a family with minimal effort.

Common Queries

→ Can I use a different type of pasta?

Yes, rotini, penne, or any short pasta holds the sauce well and blends nicely with the other ingredients.

→ Are there substitutes for cream cheese?

Neufchâtel cheese or a blend of sour cream and shredded cheese can give a similar creamy texture.

→ What other toppings work well?

Try adding sautéed mushrooms, hot peppers, or a sprinkle of fried onions for extra flavor and crunch.

→ Can I prepare this ahead of time?

Absolutely. Assemble and cook the meat mixture in the crockpot ahead, then stir in cooked pasta before serving.

→ Is it possible to make this low-carb?

You can substitute cooked pasta with sautéed zucchini noodles or cauliflower florets for fewer carbs.