Here’s a hearty slow-cooker style dish for Crockpot Cheesesteak Potato Casserole—basically all the flavors of a Philly cheesesteak layered into a creamy, cheesy potato bake.
🥘 Crockpot Cheesesteak Potato Casserole
🛒 Ingredients
- 1.5–2 lbs beef (sirloin, ribeye, or thin-sliced stew beef)
- 4–5 medium potatoes (sliced thin or diced)
- 1 large onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (optional, sliced)
- 2–3 cloves garlic (minced)
- 1 can cream of mushroom soup (or cream of chicken)
- ½ cup beef broth
- 1–1½ cups shredded provolone or mozzarella cheese
- 1 tsp Worcestershire sauce
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1–2 tbsp oil or butter (for browning meat, optional but recommended)
👩🍳 Instructions
1. (Optional but better) Brown the beef
Sear beef in a pan with a little oil for 2–3 minutes to lock in flavor. You can skip this, but it improves taste.
2. Layer the crockpot
In a greased slow cooker:
- Add half the potatoes
- Add half the onions and peppers
- Add half the beef
Repeat layers once more
3. Mix the sauce
In a bowl combine:
- Cream of mushroom soup
- Beef broth
- Worcestershire sauce
- Garlic, salt, pepper, paprika
Pour evenly over the layers.
4. Cook
- Low: 6–8 hours
- High: 3–4 hours
Cook until potatoes are tender and beef is fully cooked.
5. Add cheese
Sprinkle cheese on top during the last 20–30 minutes. Cover and let it melt into a gooey layer.
🍽️ Serving ideas
- Serve as a full meal on its own
- Or pair with crusty bread or a simple green salad
- Hot sauce or mayo-based garlic sauce works great on top
🔥 Tips for better results
- Slice potatoes thin so they cook evenly
- Don’t overfill the crockpot (keep it under ¾ full)
- Provolone gives the most “cheesesteak” flavor, but mozzarella makes it extra stretchy
If you want, I can also turn this into a low-carb version, no-soup version, or meal-prep freezer version.