Easy Crockpot Philly Cheesesteak Pasta
Ingredients
- 1 lb penne pasta
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 lb 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.
- Ser warm, and garnish with grated parmesan and fresh parsley, if desired. Enjoy!
Notes
Nutrition Information: (per serving) Calories: 410| Carbohydrates: 33g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Fiber: 2g | Sugar: 5g | Sodium: 680mg