Description
A budget-friendly, slow-cooker comfort food dish that combines tender chuck roast, bell peppers, onions, and mushrooms in a rich, creamy cheese sauce with pasta. It offers the bold flavors of a Philly cheesesteak with minimal prep time and effort.
Ingredients
- 2–3 lbs boneless chuck roast, sliced into thin strips
- 8 oz cremini or white mushrooms, sliced thinly
- 2 large bell peppers (mix of green and red), chopped into bite-sized pieces
- 1 large yellow onion, diced finely
- 12 oz sturdy pasta (rotini, penne, or cavatappi)
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half
- 8 oz block cream cheese, softened
- 2 cups provolone cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Let the chuck roast sit for 15 minutes to take the chill off, then slice it into very thin strips. If too soft, freeze for 20 minutes to firm up.
- Chop the bell peppers and onions, and slice the mushrooms thinly while the beef chills.
- Place the sliced beef, chopped peppers, onions, and mushrooms into a 6-quart slow cooker. Sprinkle with salt and pepper.
- Pour in the beef broth and drizzle with Worcestershire sauce. Toss gently to coat the beef.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the beef is fork-tender and shreds easily.
- While the beef cooks, boil the pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking.
- Once the beef is tender, stir in the softened cream cheese until completely melted and incorporated. Add a splash of broth or cream if too thick.
- Stir in the shredded provolone and cheddar cheese, then add the cooked pasta. Mix until the pasta is evenly coated in the creamy sauce.
- Taste and adjust seasoning with more salt or pepper if needed. Serve hot.
Notes
Do not add dry pasta directly to the slow cooker as it will absorb all the liquid and become mushy; cook pasta separately. Shred cheese from blocks rather than using pre-shredded cheese to ensure a smooth melt and avoid anti-caking agents. Ensure cream cheese is fully softened before adding to prevent lumps. Leftovers can be stored in the refrigerator for up to 4 days; add a splash of milk or broth when reheating to loosen the sauce.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: crockpot recipe, philly cheesesteak pasta, slow cooker beef, budget meal, easy dinner, comfort food, creamy pasta, chuck roast recipe