Description
A hearty and easy-to-make casserole combining the flavors of Philly cheesesteak with pasta, cooked in a crockpot for convenience.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 8 oz pasta (penne or rotini)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Brown the beef in a skillet over medium heat, then drain excess fat.
- Add the beef, pasta, bell pepper, onion, mushrooms, beef broth, heavy cream, garlic powder, black pepper, and salt to the crockpot.
- Stir to combine, then cover and cook on low for 4 hours.
- Stir in the provolone cheese until melted.
- Serve hot.
Notes
- You can substitute the beef with chicken for a lighter version.
- Add extra cheese if you prefer a richer dish.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American