Ingredients

1 pound ground beef (or thinly sliced steak for a classic version)
12 oz uncooked pasta (penne, rotini, or elbow)
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup milk
1 tablespoon Worcestershire sauce
8 oz cream cheese, cubed
2 cups shredded provolone cheese (or mozzarella)
1 tablespoon olive oil
Salt and pepper to taste
Optional: mushrooms, crushed red pepper, parsley for garnish

Instructions

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.

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