Recipe: Easy Crockpot Philly Cheesesteak Pasta

When I think of fall, I think of cozy sweaters, football games and hearty comfort foods, but let’s be honest, fall also means busy weeknights. Between school drop-offs, sports practice and trying to maintain a little sanity, I’m always on the lookout for easy, no-fuss crockpot meals that the whole family will love. That’s why I love this Crockpot Philly Cheesesteak Pasta. It’s the perfect combination of tender steak, melty cheese and pasta all cooked together in one pot for the ultimate comfort food dinner.

As a busy mom, I love crockpot meals because they let me throw everything into the slow cooker, walk away and come back to a warm, delicious dinner with minimal effort. This easy pasta recipe takes all those bold, savory flavors of a Philly cheesesteak sandwich and transforms them into a creamy, cheesy pasta dish that’s both hearty and family-approved.

Whether you’re meal-prepping for the week or need a quick dinner idea for hectic weeknights, this slow cooker Philly cheesesteak pasta is guaranteed to hit the spot.

Helpful tips for the perfect crockpot pasta

• Use the right cut of steak: Sirloin or ribeye gives you that authentic Philly cheesesteak flavor, plus they’re tender and flavorful.
• Check the pasta early: Crockpots vary, so start checking around the 3–4 hour mark to avoid mushy noodles.
• Stir halfway through: This helps prevent clumping and ensures even cooking.
• Get creative with the cheeses: Swap mozzarella for provolone, white cheddar or even pepper jack for a little kick.

Storage tips

If you’re lucky enough to have leftovers (trust me, that’s rare in my house), here’s how to store them:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Transfer to a freezer-safe bag or container and freeze for up to 2 months.
• To reheat: Warm in the microwave or on the stove with a splash of milk or broth to bring back that creamy texture.

Crockpot Philly Cheesesteak Pasta is everything you want in a fall recipe — cozy, hearty and completely stress-free. When the weather cools down (or if you’re like me, and you’re manifesting cooler weather here in the South), this creamy pasta dish feels like a warm hug in a bowl.

Easy Crockpot Philly Cheesesteak Pasta

Click here for a printable recipe.

Serves: 8

Ingredients

• 1 pound penne pasta
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 pound thinly sliced sirloin or ribeye cut into pieces
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 1 onion sliced
• 2 cups shredded mozzarella cheese
• 1 cup milk
• ½ cup sour cream
• 2 tablespoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt & pepper to taste
• Optional: grated parmesan cheese & parsley for garnish

Instructions

• Add the beef broth, Worcestershire sauce, pasta, sliced steak, bell peppers and onions to the slow cooker. Stir to combine.
• Stir in the milk, mozzarella cheese, sour cream, garlic powder, paprika and Italian seasoning.
• Make sure the pasta is mostly submerged in the liquid for even cooking.
• Cover and cook on low for 4–6 hours, checking around the 3–4 hour mark to prevent overcooking.
• If the pasta absorbs too much liquid, add a splash of beef broth or milk.
• Once the pasta is tender and the cheese has melted into a rich, creamy sauce, season with salt and pepper to taste.
• Serve warm, and garnish with grated parmesan and fresh parsley, if desired. Enjoy.

Recipe notes

Nutrition information: (per serving) calories 410, carbohydrates 33 grams, protein 28 grams, fat 18 grams, saturated fat 9 grams, fiber 2 grams, sugar 5 grams, sodium 680 milligrams

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.