Description
A healthy twist on the classic Philly cheesesteak, made easy in your crockpot with pasta and lean beef.
Ingredients
- 1 lb lean ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup milk
- 8 oz whole wheat pasta
- 1 cup shredded provolone cheese
- 1 tsp Worcestershire sauce
- 1 tsp black pepper
- 1/2 tsp salt
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add the bell pepper, onion, mushrooms, and garlic. Cook for 5 minutes.
- Transfer the mixture to the crockpot.
- Pour in the beef broth, milk, and Worcestershire sauce. Stir.
- Add the pasta and stir to combine.
- Cook on low for 4 hours.
- Sprinkle cheese on top and cook for an additional 15 minutes.
Notes
- Use whole wheat pasta for extra fiber.
- Swap provolone for mozzarella if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American