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image of realistic top down mise en place shot crockpot cheesesteak potato casserole fresh ingredients arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight ground beef diced potatoes O Brien hash browns onions red and green bell peppers cheddar provolone cheese worcestershire sauce garlic powder sour cream beef broth cream of mushroom soup parsley
katya bou

Crockpot Cheesesteak Potato Casserole

This hearty Crockpot Cheesesteak Potato Casserole combines the savory flavors of a classic Philly cheesesteak with tender potatoes in a creamy, comforting slow-cooked dish that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound lean ground beef or thinly shaved steak for authenticity
  • 1 medium yellow onion sliced or diced
  • 1 green bell pepper sliced
  • 1 can (10.5 oz) cream of mushroom soup or cream of chicken soup
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • to taste salt
  • 3 cups russet potatoes diced, peeled, or 30 oz frozen O'Brien hash brown potatoes
  • 1/2 cup sour cream optional, for extra richness
  • 1 cup shredded cheddar cheese sharp
  • 1 cup provolone cheese sliced or shredded
  • chopped fresh parsley optional, for garnish

Equipment

  • Slow Cooker
  • Large skillet,

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef, crumbling it as you go. Drain off any excess grease. Add the diced onion and bell peppers to the skillet and sauté for about 5 minutes, until the onions are translucent and the peppers are softened.
  2. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, and pepper. Let the mixture simmer for about 2 minutes until well combined. If using sour cream, stir it in now.
  3. Grease the inside of a 6-quart slow cooker. Spread half of the diced potatoes evenly across the bottom.
  4. Pour half of the beef and veggie sauce mixture over the potatoes, ensuring they are coated.
  5. Sprinkle half of the cheddar cheese over the layer. Repeat with the remaining potatoes, remaining beef mixture, and the rest of the cheddar cheese.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
  7. About 15 minutes before serving, open the lid and top with the provolone cheese. Cover and let it melt.
  8. Garnish with fresh parsley if desired. Serve hot with a spoon to scoop up the cheesy goodness.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25g

Notes

For best results, dice potatoes into uniform 1/2-inch cubes. If the dish is too soupy, thicken by removing the lid for the last 30 minutes or mixing in a cornstarch slurry. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat individual portions in the microwave on 50% power, stirring halfway, or in the oven at 350°F for 20-30 minutes covered.
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