Slow Cooker Philly Cheese Steak Pasta – Comfort in a Bowl
Ingredients:
For the Pasta:
1 lb beef sirloin or flank steak, thinly sliced
1 medium onion, sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tbsp olive oil
Salt and pepper to taste
8 oz pasta (penne or rigatoni)
1 1/2 cups provolone cheese, shredded
1/2 cup cream cheese
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Directions:
Prepare the Beef: Heat olive oil in a large skillet over medium heat. Add the thinly sliced beef sirloin or flank steak and cook for 3-4 minutes, until browned. Transfer to the slow cooker.
Cook Vegetables: In the same skillet, add sliced onions, bell peppers, and minced garlic. Cook for 3-4 minutes until softened. Add them to the slow cooker with the beef.
Slow Cook: Add the beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 4-6 hours.
Cook the Pasta: About 30 minutes before serving, cook the pasta according to package instructions. Drain and set aside.
Finish the Dish: Once the beef and vegetables are done cooking, add the cooked pasta, cream cheese, heavy cream, provolone cheese, and Parmesan cheese to the slow cooker. Stir to combine, and cook on low for an additional 15-20 minutes until the cheese has melted and the pasta is well coated.
Serve: Once everything is mixed and creamy, serve hot, garnished with additional Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 4-6 hours | Total Time: 4 hours 10 minutes |
Kcal: 550 kcal per serving | Servings: 6 servings