Here’s a rich, comforting Savory Crockpot Cheesesteak Casserole — all the flavors of a Philly cheesesteak in an easy slow-cooker meal.
Ingredients (6 servings)
- 1½ lbs (680g) thinly sliced beef (sirloin, flank steak, or shaved beef)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cups mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 8 oz uncooked pasta (penne or rotini) or 3 cups diced potatoes
- 1½ cups shredded provolone or mozzarella
- ½ cup cream cheese (softened)
- ½ cup heavy cream
Instructions
1️⃣ Layer ingredients
Place sliced beef in the crockpot.
Top with peppers, onions, mushrooms, and garlic.
2️⃣ Add liquid & seasoning
Pour in beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper.
Stir gently to combine.
3️⃣ Cook
- Low: 6–7 hours
- High: 3–4 hours
Beef should be tender.
4️⃣ Add pasta or potatoes
- If using pasta: Stir in uncooked pasta and heavy cream during the last 30–40 minutes on HIGH.
- If using potatoes: Add diced potatoes at the beginning with the beef.
5️⃣ Make it creamy & cheesy
Once pasta is tender, stir in cream cheese until melted.
Sprinkle shredded cheese on top, cover, and cook 5–10 more minutes until melted and bubbly.
6️⃣ Serve
Serve hot as-is, or spoon onto toasted hoagie rolls for a true cheesesteak feel.
💡 Tips for Best Flavor
- Sear the beef quickly before adding to the crockpot for deeper flavor (optional).
- Add a slice of provolone on each serving for classic cheesesteak taste.
- For a low-carb version, skip pasta and serve over cauliflower rice.
- Want heat? Add sliced jalapeños or a pinch of red pepper flakes.
If you’d like, I can also give a true Philly-style version (no cream, just cheese and beef) or a super easy 5-ingredient shortcut version.
