Philly cheese steak in pasta form? Yes, please! This recipe is everything you love about a classic Philly, but with a creamy, cheesy twist that’s perfect for pasta lovers.
It’s all done in the slow cooker, so it’s easy to throw together, and the result is pure comfort food bliss.
Philly Cheese Steak Pasta
Philly cheese steak meets pasta in this delicious, cheesy mashup! It’s easy, hearty, and the ultimate comfort dish.
Ingredients
- 1.5 pounds sliced beef steak
- 1 large onion sliced
- 3 garlic cloves (minced)
- 2 bell peppers (sliced)
- 1 cup beef broth
- 1 can cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- salt and pepper (to taste)
- 8 ounces pasta
- 8 ounces provolone cheese (sliced)
- shredded Parmesan cheese (for garnish)
Instructions
1. Prep the Slow Cooker:
Start by placing the sliced beef, onions, bell peppers, and minced garlic into your slow cooker – it’s the base of all the deliciousness to come!
2. Add the Flavor:
Pour in the cream of mushroom soup, beef broth, and a splash of Worcestershire sauce. Season with a good pinch of salt and pepper, then give it all a nice stir to combine everything.
3. Let it Cook:
Cover the slow cooker and cook on low for 6-7 hours (or if you’re short on time, 3-4 hours on high). Let it simmer until the beef is tender and the veggies are perfectly cooked through.
4. Cook the Pasta:
About 30 minutes before your slow cooker magic is done, cook the pasta according to package directions until al dente. Drain and set it aside for the final touch.
5. Bring it Together:
Stir the cooked pasta into the slow cooker, making sure everything is well mixed.
Lay slices of provolone cheese on top, cover it up, and let it cook for another 10 minutes until the cheese melts and gets all bubbly and irresistible.
6. Serve it Up:
For a little extra flair, sprinkle some shredded Parmesan on top, then serve hot and enjoy your cheesy, hearty creation!
This delicious dish is the perfect comfort food, and your slow cooker does all the heavy lifting!
