Crockpot Philly Cheesesteak Pasta
This Crockpot Philly Cheesesteak Pasta is creamy, cheesy, comforting, and so easy to throw together on a busy day.
As a mom of three, I'm always looking for those magical dinners that basically cook themselves while I tackle everything else life throws my way. This Crockpot Philly Cheesesteak Pasta is exactly that! It's creamy, cheesy, and has all those delicious Philly flavors my family loves, all with minimal effort. You just dump everything into the crockpot, let it do its thing, and then stir in the pasta and cheese at the end.
This recipe is perfect for those crazy busy weeknights when you want something comforting and hearty without spending an hour at the stove. It's a total crowd-pleaser and has quickly become a staple in our dinner rotation because who can resist tender steak, creamy sauce, and pasta?
Instructions
Add 1 3/4 lbs thinly sliced ribeye, 1 sliced green pepper, and 1 sliced onion to the crockpot.
Season with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp steak seasoning, and 1 1/2 tsp Worcestershire sauce.
Add 4 oz cubed cream cheese and 1 cup heavy cream.
Cook on LOW for 4-5 hours.
Cook 12 oz pasta according to package directions. Reserve 1 cup pasta water.
Stir the crockpot mixture until smooth. Add cooked pasta, 1 1/4 cups shredded mozzarella, and enough pasta water to create a creamy sauce.
Let sit on warm for 10-15 minutes, then serve.
Tips for the Best Results
- To ensure your ribeye slices are super thin, partially freeze the steak for about 30 minutes before slicing against the grain.
- Don't skip the reserved pasta water! It's starchy and helps create that luxuriously creamy sauce that coats every noodle perfectly.
- For extra flavor, consider browning the sliced steak in a skillet for a few minutes before adding it to the crockpot, but it's not essential.
- Stir the cream cheese well once the cook time is up to ensure it fully melts and incorporates into the sauce for ultimate creaminess.
- Adjust the amount of mozzarella to your family's preference – more cheese is always a good idea in my house!
Variations & Substitutions
- Protein Swap: Instead of ribeye, try thinly sliced chicken breast or even ground beef for a different twist.
- Veggie Boost: Add sliced mushrooms, red bell peppers, or a handful of spinach at the end for extra veggies.
- Spice It Up: A pinch of red pepper flakes or a dash of hot sauce stirred in with the cream cheese can add a nice kick.
- Cheese Please: Experiment with other cheeses like provolone or white cheddar alongside or in place of mozzarella.
- Dairy-Free: Use a plant-based cream cheese, unsweetened non-dairy milk (like oat or cashew), and dairy-free shredded mozzarella for a delicious alternative.
Storing Leftovers
Store any leftover Crockpot Philly Cheesesteak Pasta in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months in a freezer-safe container, though pasta texture may change slightly.
Reheating
For best results, reheat individual portions in the microwave on 50% power in 30-second bursts, stirring in between, until heated through. For larger portions, gently warm on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce and prevent it from drying out.
Frequently Asked Questions
Can I use pre-sliced steak?
Yes, absolutely! Pre-sliced steak meant for stir-fries or fajitas can save you prep time and works perfectly in this recipe.
What if I don't have ribeye?
You can substitute with other thinly sliced cuts like sirloin, flank steak, or even lean ground beef, adjusting cook time if needed.
Can I make this dairy-free?
Yes, you can use dairy-free cream cheese, a non-dairy heavy cream alternative, and plant-based mozzarella shreds.
My sauce is too thick/thin, what should I do?
If it's too thick, add more reserved pasta water a tablespoon at a time until desired consistency. If too thin, let it sit on warm a bit longer, or stir in a little more shredded mozzarella to thicken.
Is this freezer-friendly?
Yes, it is! Just be aware that the pasta might be a little softer after thawing and reheating, but the flavor will still be delicious.
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