1 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
10 ounces provolone cheese, sliced
10 ounces cheddar cheese, shredded
4 cups cooked pasta (such as rotini or penne)
Directions
1. In a large skillet, sear the beef sirloin slices over medium-high heat until browned but not fully cooked through.
2. Place the seared beef into the slow cooker. Add the bell peppers, onion, mushrooms, and garlic.
3. Season the mixture with salt, black pepper, oregano, and crushed red pepper flakes, stirring gently to combine.
4. Cook on low for 6-7 hours or until the beef is tender and vegetables are cooked through.
5. About 30 minutes before serving, stir in the cooked pasta, making sure it is well combined with the meat and vegetables.
6. Layer the provolone cheese slices over the top, followed by the shredded cheddar cheese.
7. Cover and continue to cook until the cheese is fully melted and bubbly.
8. Serve hot, enjoying the deliciously melded flavors of this comforting casserole.
Variations & Tips
For a lower carb option, you can substitute the pasta with cooked cauliflower florets. If you prefer chicken over beef, thinly sliced chicken breast works beautifully in this recipe too. Add some Worcestershire sauce or A1 steak sauce for an extra punch of flavor. If you’re feeling adventurous, a few banana pepper rings can introduce a pleasant tanginess to the dish.
