All the rich, savory goodness of a classic Philadelphia cheesesteak sandwich transformed into an effortless, creamy slow cooker pasta bake! Tender ribbons of beef, crisp bell peppers, and mushrooms toss perfectly with rotini in a velvety cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours (Low) or 2 hours (High)
- Servings: 6 people
🛒 Ingredients
- 1.5 lbs: Flank steak, skirt steak, or top sirloin, sliced into very thin bite-sized strips
- 1 large: Green bell pepper, core removed and sliced into thin strips
- 1 large: Yellow onion, halved and thinly sliced
- 8 oz: Fresh white button or baby Bella mushrooms, sliced
- 2 cloves: Garlic, finely minced
- 2.5 cups: Low-sodium beef broth
- 1 tbsp: Worcestershire sauce
- 1 tsp: Onion powder
- To taste: Salt and freshly cracked black pepper
- 8 oz (approx. 2.5 cups): Uncooked rotini pasta (or penne/cavatappi)
- 1.5 cups: Shredded Provolone cheese (or a mix of Provolone and Mozzarella for the ultimate melt)
- 1/4 cup: Heavy cream or sour cream (added at the end for rich creaminess)
- Optional Garnish: Freshly chopped Italian flat-leaf parsley
👩🍳 Step-by-Step Instructions
- Prep the Slow Cooker: Lightly spray the inside of your slow cooker insert with non-stick cooking spray.
- Layer the Cheesesteak Base: Place the thinly sliced steak strips across the bottom of the slow cooker pot. Layer the sliced green bell peppers, sliced onions, and fresh mushrooms cleanly over the top of the meat. Add the minced garlic.
- Season and Pour Liquids: In a separate glass measuring cup, combine the beef broth, Worcestershire sauce, onion powder, salt, and black pepper. Pour the mixture completely over the meat and vegetables.
- Slow Cook: Cover tightly with the heavy glass lid and cook on LOW for 3.5 to 4 hours (or HIGH for 2 hours) until the steak strips are completely tender.
- Dump the Pasta: About 30 minutes before you plan to serve, lift the lid and stir the uncooked dry rotini pasta directly into the bubbling broth mixture. Press down gently with a spoon to make sure the noodles are fully submerged in the hot liquid.
- Simmer to Tender: Re-cover with the lid and continue cooking on HIGH for 20 to 25 minutes until the pasta is soft and al dente.
- Add the Cheese Blanket: Turn off the heat. Stir in the 1/4 cup of heavy cream or sour cream to make the gravy base silky. Then, completely blanket the top of the pasta with the shredded provolone and mozzarella cheese. Cover with the lid for 5 minutes until the cheese is completely melted, gooey, and stringy.
- Garnish & Serve: Garnish with fresh chopped parsley directly out of the pot. Scoop hot into deep bowls, ensuring every serving gets a generous pull of melted cheese!