Description
A hearty and flavorful pasta casserole combining the classic flavors of a Philly cheesesteak with the convenience of air frying.
Ingredients
- 1 lb penne pasta
- 1 lb thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups shredded provolone cheese
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet. Cook beef steak until browned. Remove and set aside.
- In the same skillet, sauté bell pepper and onion until tender.
- Combine cooked pasta, beef, vegetables, beef broth, Worcestershire sauce, garlic powder, and black pepper in a crockpot.
- Top with shredded provolone cheese.
- Cover and cook on low for 2 hours or until cheese is melted.
- Transfer to an air fryer-safe dish and air fry at 375°F for 5 minutes to crisp the top.
Notes
- Use ribeye steak for best results.
- Adjust cheese quantity to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 2 hours 5 mins
- Category: Main Dish
- Method: Air Fryer, Crockpot
- Cuisine: American