If you love the savory, cheesy goodness of a Philly cheesesteak and the comforting heartiness of a baked pasta dish, then this Crockpot Philly Cheesesteak Pasta Casserole is going to become a regular on your dinner menu. It brings together everything you crave in one slow-cooked, family-friendly dish: tender pasta, seasoned ground beef or sliced steak, sautéed peppers and onions, and loads of melted cheese. It’s the ultimate comfort food—easy, hands-off, and incredibly satisfying.
The best part? Your crockpot does most of the work. You sauté your beef and veggies briefly, mix everything together with pasta and cheese, and then let it simmer low and slow until the flavors come together in a creamy, savory casserole. It’s perfect for busy weeknights, potlucks, or even as a game-day main course. Plus, it’s easy to customize with different cheeses, pasta shapes, or meat alternatives.
If you’re craving the flavor of a Philly cheesesteak but want something heartier and easier to serve a crowd, this crockpot casserole version is your perfect match.
Ingredients
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1 pound ground beef (or thinly sliced steak for a classic version)
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12 oz uncooked pasta (penne, rotini, or elbow)
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups beef broth
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1 cup milk
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1 tablespoon Worcestershire sauce
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8 oz cream cheese, cubed
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2 cups shredded provolone cheese (or mozzarella)
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1 tablespoon olive oil
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Salt and pepper to taste
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Optional: mushrooms, crushed red pepper, parsley for garnish
Preparation
Cook the meat and vegetables
Step 1: Sauté the beef
In a large skillet over medium heat, add 1 tablespoon of olive oil. Brown the ground beef (or sliced steak), breaking it up as it cooks. Season with salt and pepper to taste. Cook until fully browned, then drain excess fat and set aside.
Step 2: Sauté vegetables
In the same skillet, add diced onion, green and red bell peppers, and garlic. Sauté for 3–5 minutes until the vegetables are tender and fragrant. If using mushrooms, add them now and cook until softened.
Build the base in the crockpot
Step 3: Combine ingredients
Transfer the cooked beef and sautéed vegetables to your crockpot. Add 12 oz uncooked pasta, 2 cups beef broth, 1 cup milk, and 1 tablespoon Worcestershire sauce. Stir to combine all the ingredients evenly.
Step 4: Add cream cheese
Place cubed cream cheese on top of the mixture. It will melt slowly into the casserole as it cooks, creating a creamy texture. Do not stir it in yet.
Cook and finish
Step 5: Slow cook
Cover and cook on LOW for 2½ to 3 hours, or until the pasta is tender and most of the liquid is absorbed. Check and stir halfway through to ensure even cooking. Depending on your crockpot and the pasta used, cooking times may vary slightly.
Step 6: Add shredded cheese
Once the pasta is cooked, stir the mixture to blend the melted cream cheese fully. Then add 2 cups shredded provolone cheese and mix until melted and creamy.
Step 7: Serve
Serve hot, garnished with fresh chopped parsley or extra shredded cheese if desired. This casserole pairs well with garlic bread, a green salad, or roasted veggies.
Variation
Make this dish your own with fun variations:
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Steakhouse Style: Use shaved ribeye or sirloin instead of ground beef.
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Cheesier Version: Add cheddar or American cheese for a more classic cheesesteak taste.
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Spicy Kick: Add chopped jalapeños or crushed red pepper flakes.
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Mushroom Lover’s: Add sliced mushrooms and a splash of soy sauce for depth.
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Low-Carb Version: Use cooked cauliflower instead of pasta.
COOKING Note
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Don’t overcook the pasta. Depending on your crockpot’s temperature, check at 2 hours and stir.
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Cream cheese gives the sauce a rich texture—full-fat works best, but low-fat is fine.
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Provolone gives a traditional cheesesteak flavor, but mozzarella melts smoother.
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You can precook the pasta slightly if you want to speed up cook time—reduce liquids slightly if so.
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Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
Tips
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Spray your crockpot with cooking spray to prevent sticking.
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Stir once or twice during cooking to ensure even distribution and avoid clumping pasta.
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Use beef stock instead of broth for richer flavor.
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To prep ahead, cook the meat and vegetables the night before, then refrigerate until ready to crock the next day.
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If you like a crispy top, transfer to a casserole dish, sprinkle extra cheese, and broil for 2–3 minutes before serving.
Prep Time: 15 minutes
Cooking Time: 3 hours (on low)
Total Time: 3 hours 15 minutes
Nutritional Information (per serving, approx. 6 servings)
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Calories: 480
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Protein: 28g
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Fat: 22g
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Carbohydrates: 38g
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Sugar: 5g
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Sodium: 520mg
Note: Nutritional values may vary depending on ingredients and portions used.
FAQs
Can I use cooked pasta instead of raw?
Yes, but reduce the liquid by about half since the pasta won’t need to absorb it during cooking. Add the cooked pasta in the last 30 minutes.
Can I freeze this casserole?
Yes! Let it cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight and reheat on the stove or in the microwave.
What’s the best cheese to use?
Provolone is the classic choice for Philly flavor. Mozzarella melts beautifully, and cheddar adds sharpness. Use your favorite or a blend.
Can I make this vegetarian?
Absolutely. Use plant-based ground meat or lentils, and veggie broth instead of beef broth.
Can I double the recipe?
Yes, but be sure your crockpot is large enough—at least 6 to 7 quarts—and increase the cook time by 30–45 minutes.
Conclusion
This Crockpot Philly Cheesesteak Pasta Casserole is the kind of meal that checks all the boxes: it’s comforting, cheesy, hearty, and made with minimal effort. The classic cheesesteak flavor shines through, while the creamy pasta makes it filling and satisfying. Whether you’re feeding a hungry family or meal prepping for the week, this dish delivers flavor and convenience in every bite. With simple ingredients, endless variations, and the ease of your slow cooker, it’s a recipe you’ll come back to again and again. One bite, and you’ll be hooked on this easy, crowd-pleasing casserole.
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Crockpot Philly Cheesesteak Pasta Casserole Recipe
- Total Time: 3 hours 15min
Ingredients
Ingredients
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1 pound ground beef (or thinly sliced steak for a classic version)
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12 oz uncooked pasta (penne, rotini, or elbow)
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups beef broth
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1 cup milk
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1 tablespoon Worcestershire sauce
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8 oz cream cheese, cubed
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2 cups shredded provolone cheese (or mozzarella)
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1 tablespoon olive oil
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Salt and pepper to taste
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Optional: mushrooms, crushed red pepper, parsley for garnish
Instructions
Step 1: Sauté the beef
In a large skillet over medium heat, add 1 tablespoon of olive oil. Brown the ground beef (or sliced steak), breaking it up as it cooks. Season with salt and pepper to taste. Cook until fully browned, then drain excess fat and set aside.
Step 2: Sauté vegetables
In the same skillet, add diced onion, green and red bell peppers, and garlic. Sauté for 3–5 minutes until the vegetables are tender and fragrant. If using mushrooms, add them now and cook until softened.
Step 3: Combine ingredients
Transfer the cooked beef and sautéed vegetables to your crockpot. Add 12 oz uncooked pasta, 2 cups beef broth, 1 cup milk, and 1 tablespoon Worcestershire sauce. Stir to combine all the ingredients evenly.
Step 4: Add cream cheese
Place cubed cream cheese on top of the mixture. It will melt slowly into the casserole as it cooks, creating a creamy texture. Do not stir it in yet.
Step 5: Slow cook
Cover and cook on LOW for 2½ to 3 hours, or until the pasta is tender and most of the liquid is absorbed. Check and stir halfway through to ensure even cooking. Depending on your crockpot and the pasta used, cooking times may vary slightly.
Step 6: Add shredded cheese
Once the pasta is cooked, stir the mixture to blend the melted cream cheese fully. Then add 2 cups shredded provolone cheese and mix until melted and creamy.
Step 7: Serve
Serve hot, garnished with fresh chopped parsley or extra shredded cheese if desired. This casserole pairs well with garlic bread, a green salad, or roasted veggies.
Notes
-
Don’t overcook the pasta. Depending on your crockpot’s temperature, check at 2 hours and stir.
-
Cream cheese gives the sauce a rich texture—full-fat works best, but low-fat is fine.
-
Provolone gives a traditional cheesesteak flavor, but mozzarella melts smoother.
-
You can precook the pasta slightly if you want to speed up cook time—reduce liquids slightly if so.
-
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 min
- Cook Time: 3 hours
Nutrition
- Calories: 480
- Sugar: 5g
- Sodium: 520 mg
- Fat: 22 g
- Carbohydrates: 38 g
- Protein: 28 g
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