duweywings
– 1 lb ground beef – 8 oz pasta (penne or rotini) – 1 green bell pepper, chopped – 1 onion, chopped – 2 cups beef broth – 1 cup shredded provolone cheese – 1 cup shredded mozzarella cheese – 1 tsp garlic powder – 1 tsp onion powder – Salt and pepper to taste
In a skillet, brown ground beef over medium heat until no longer pink. Drain any excess grease and transfer the beef into your crockpot for slow cooking.
Add chopped green bell pepper and onion to the crockpot. These bring that classic Philly cheesesteak flavor and a fresh, savory taste to the dish.
Stir in garlic powder, onion powder, salt, and pepper. Then pour in the beef broth, mixing everything together to blend the flavors evenly.
Cover and cook on low for 3 hours. After that, stir in uncooked pasta and mix well. Cover again and cook for an additional 30 to 45 minutes.
Check pasta for doneness. Once tender, stir in provolone and mozzarella cheeses. Mix until the cheese melts and the casserole becomes creamy.
Let it sit for 5–10 minutes after turning off the heat. This allows the mixture to thicken slightly and the flavors to fully come together.
Serve warm and garnish with extra cheese or herbs if desired. Enjoy the ultimate comfort food twist on Philly cheesesteak in casserole form!
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
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