Crockpot Philly Cheesesteak Pasta (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1 lb ground beef (80/20)
02 -
1 cup diced onion (approx. 1 medium)
03 -
1 cup diced green bell pepper (approx. 1 medium)
04 -
2 cloves garlic, minced (or 1 tsp pre-minced)
05 -
8 oz cream cheese, cubed
06 -
2 tbsp whole milk or heavy cream
07 -
½ cup shredded mozzarella cheese
08 -
½ cup shredded cheddar cheese
09 -
6–8 slices provolone cheese
10 -
8 oz uncooked rotini or penne pasta (cooked al dente)
→ Seasonings and Garnish
11 -
Salt & black pepper to taste (about ½ tsp pepper, ¼ tsp salt)
12 -
Optional garnish: chopped parsley or green onion
# Steps to Follow:
01 -
Spray a 6-quart crockpot with nonstick spray.
02 -
In a skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess grease.
03 -
Transfer cooked beef to crockpot. Add onion, bell pepper, garlic, salt, and pepper. Stir to combine.
04 -
Top the mixture with cubed cream cheese, then drizzle the milk or cream over it.
05 -
Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until vegetables are very tender and cream cheese has melted and blended into the mixture.
06 -
Meanwhile, cook pasta to just under al dente according to package directions; drain and set aside.
07 -
About 15 minutes before serving, stir the mozzarella and cheddar cheese into the crockpot mixture, then fold in the cooked pasta until thoroughly coated.
08 -
Top with provolone slices, cover, and allow to melt in the residual heat or switch crockpot to HIGH until cheese is gooey and melted.
09 -
Serve hot, garnished with parsley or green onion if desired.