Description

Craving a creamy, cheesy, comfort-food dish that brings the iconic flavors of a Philly cheesesteak to your table for a family dinner or a cozy Valentine’s Day meal? Slow Cooker Philly Cheesesteak Pasta is your answer! Adapted from the original stovetop recipe, this slow cooker version combines ground beef or steak strips with green bell peppers, onions, garlic, cream cheese, and provolone in a rich, savory beef broth sauce, tossed with pasta for a hearty, satisfying meal.

Ingredients

Ground Beef or Steak Strips (1 lb, 80/20 ground beef preferred):
- Why it’s important: Provides the hearty, savory base inspired by Philly cheesesteaks.
- Substitutions: Ground turkey, chicken, or plant-based meat for vegetarian (adjust cooking time slightly for leaner meats).
Green Bell Pepper (1, diced, ~1 cup):
- Why it’s important: Adds sweet, crunchy flavor typical of cheesesteaks.
- Substitutions: Red bell pepper, poblano pepper, or omit for a milder flavor.
Onion (1, diced, ~1 cup):
- Why it’s important: Brings sweet, savory depth to the dish.
- Substitutions: Yellow or white onion, shallots, or 1 tsp onion powder.
Garlic (2 cloves, minced, ~2 tsp):
- Why it’s important: Infuses the dish with aromatic, savory flavor.
- Substitutions: ½ tsp garlic powder or 1 tsp garlic paste.
Cream Cheese (8 oz, softened):
- Why it’s important: Creates a creamy, rich sauce base.
- Substitutions: Neufchâtel cheese for lower fat, vegan cream cheese, or Greek yogurt (thinner sauce).
Shredded Provolone Cheese (1 cup):
- Why it’s important: Adds authentic, melty cheesesteak flavor.
- Substitutions: Mozzarella, cheddar, or vegan cheese.
Pasta (12 oz, penne or rigatoni recommended):
- Why it’s important: Provides a hearty, sauce-catching base.
- Substitutions: Gluten-free pasta, fusilli, or ziti.
Beef Broth (1 cup):
- Why it’s important: Forms the savory, saucy base of the dish.
- Substitutions: Vegetable broth, chicken broth, or water with a bouillon cube.
Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the meat and sauce.
- Substitutions: Sea salt or kosher salt.
Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
Olive Oil (1 tbsp):
- Why it’s important: Used for sautéing vegetables and meat.
- Substitutions: Vegetable oil, avocado oil, or butter.

Additional for Slow Cooker:

Olive Oil or Cooking Spray (1 tbsp):
- Why it’s important: Prevents sticking in the slow cooker.
- Substitutions: Vegetable oil or avocado oil.

Tip: Use freshly shredded provolone for the best melt, and soften cream cheese at room temperature for easy blending. Choose a high-quality beef broth for a richer sauce.

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Instructions

Step 1: Sauté the Vegetables and Meat

In a large skillet over medium heat, heat 1 tbsp olive oil. Add 1 diced green bell pepper, 1 diced onion, and 2 minced garlic cloves. Sauté for 4–5 minutes until softened and fragrant.
Add 1 lb ground beef or steak strips to the skillet. Cook, breaking up ground beef as needed, for 5–7 minutes until browned and cooked through. Season with ½ tsp salt and ¼ tsp black pepper.
Drain excess fat if using ground beef, and set the mixture aside.
Tip: Dice vegetables uniformly for even cooking, and avoid overcrowding the skillet to ensure proper browning.

Step 2: Assemble in the Slow Cooker

Lightly grease the slow cooker insert with 1 tbsp olive oil or cooking spray to prevent sticking.
Transfer the cooked beef and vegetable mixture to the slow cooker.
Add 8 oz softened cream cheese (cut into chunks for easier melting) and 1 cup beef broth. Stir gently to combine.
Tip: Scrape any browned bits from the skillet into the slow cooker for extra flavor, and ensure cream cheese is softened to avoid lumps.

Step 3: Slow Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the mixture is hot, the cream cheese is fully melted, and the flavors are melded.
Stir halfway through cooking to ensure the cream cheese blends smoothly into the sauce. If the sauce is too thick, add an extra ¼ cup broth.
Tip: Check the sauce consistency near the end, and adjust with broth or water for a pourable texture.

Step 4: Cook the Pasta

About 15 minutes before the slow cooker is done, bring a large pot of salted water to a boil. Add 12 oz pasta (penne or rigatoni) and cook until al dente according to package instructions (typically 8–10 minutes).
Drain the pasta and set aside, reserving ½ cup pasta water in case the sauce needs thinning.
Tip: Rinse pasta briefly with cold water to stop cooking, but don’t over-rinse to retain some starch for sauce adhesion.

Step 5: Combine and Finish

Add the cooked pasta to the slow cooker, tossing gently to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water 1 tbsp at a time.
Sprinkle 1 cup shredded provolone cheese over the pasta. Cover and cook on low for an additional 5–10 minutes until the cheese melts.
For a bubbly, golden top (optional), transfer the mixture to a broiler-safe dish, sprinkle with extra provolone, and broil at 400°F (200°C) for 3–5 minutes until the cheese is melted and golden.
Tip: Stir gently to avoid breaking the pasta, and watch closely during broiling to prevent burning.

Step 6: Serve

Serve the pasta hot, spooned into bowls or plates, ensuring each portion has plenty of sauce and melted cheese.
Garnish with chopped parsley or extra provolone (optional) for a vibrant finish.
Pair with garlic bread, a Caesar salad, or steamed broccoli for a complete meal.
Tip: Serve family-style in a large dish for gatherings, or portion into heart-shaped bowls for a romantic Valentine’s Day touch.