Crockpot Philly Cheesesteak Mac and Cheese

Ingredients:

• 1 lb pasta (elbow macaroni, cavatappi, or shells)
• 2 cups beef broth
• 1 lb thinly sliced steak (ribeye, sirloin, or shaved steak)
• 1 tablespoon olive oil
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded provolone cheese
• 1½ cups shredded sharp cheddar cheese
• 4 oz cream cheese, cubed
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the sliced steak, season lightly with salt and pepper, and sear for 2–3 minutes until just browned. Remove from heat.
2. In the same skillet, sauté the bell pepper and onion until softened, about 4–5 minutes. Add garlic and cook for 30 seconds. Set aside.
3. Add uncooked pasta to the crockpot. Pour in beef broth, milk, and heavy cream.
4. Add the cooked steak, peppers, onions, Worcestershire sauce, and cream cheese. Stir gently to combine.
5. Cover and cook on LOW for 2–3 hours, stirring once halfway through, until pasta is tender.
6. Stir in provolone and cheddar cheese. Cover and cook for an additional 10–15 minutes until melted and creamy.
7. Taste and adjust seasoning with salt and pepper before serving.

Serving Tips

• Serve hot with a simple green salad or garlic bread.
• For extra cheesesteak flavor, top with sliced provolone before serving.
• Leftovers reheat best with a splash of milk or broth.

Variations

• Add sliced mushrooms for a classic Philly-style twist.
• Use white American cheese in place of provolone for a more traditional cheesesteak flavor.
• Swap steak for ground beef if needed.