Description
Tender potatoes loaded with juicy beef, melted cheese, and bell peppers, all simmered together in your crockpot. This creamy, savory casserole is a delicious twist on a classic Philly cheesesteak.
Ingredients
For the Crockpot Cheesesteak Potato Casserole:
- 2 pounds russet potatoes, peeled and sliced thinly
- 1 pound ribeye steak or sirloin, thinly sliced (or substitute with ground beef)
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil (for browning the beef)
- 1 cup beef broth (or water)
- 1 tablespoon Worcestershire sauce (optional, for added flavor)
Instructions
Start by browning the beef in a large skillet over medium-high heat. Heat the olive oil in the skillet, then add the thinly sliced ribeye or sirloin. If you’re using ground beef, cook it thoroughly until browned. For sliced beef, cook it until it’s just browned, about 4-5 minutes. Season with salt, pepper, garlic powder, and onion powder for extra flavor.
Once the beef is cooked, remove it from the skillet and set it aside. If there’s excess fat in the pan, drain it before continuing.
While the beef is cooking, slice the onions and green bell peppers into thin strips. This allows the vegetables to cook down and soften while they slowly simmer in the crockpot, contributing to the overall flavor of the casserole.
Now that your beef and vegetables are ready, you can begin layering the casserole in the slow cooker. Start by placing a layer of thinly sliced potatoes at the bottom of the slow cooker. Spread them out evenly to form the first layer.
Next, add half of the cooked beef on top of the potatoes, followed by half of the onions and green peppers. Then, sprinkle half of the shredded provolone cheese over the beef and vegetables.
Repeat the layers: add another layer of potatoes, followed by the remaining beef, vegetables, and cheese. This layering technique ensures that the flavors meld together as they cook.
In a separate bowl, combine the cream of mushroom soup, sour cream, beef broth (or water), and Worcestershire sauce (if using). Stir this mixture until it’s smooth and well combined. Pour the creamy mixture evenly over the layers in the slow cooker. This will create a rich, creamy base that binds everything together as it cooks.
Cover the slow cooker with the lid and set it to cook on low for 6 hours or on high for 3 hours. If you’re cooking on low, the flavors will have time to meld and the potatoes will become tender. On high, the casserole will cook more quickly but will still be just as delicious.
During the last 30 minutes of cooking, sprinkle the remaining cheese on top to melt into a gooey, cheesy crust.
Once the casserole is done cooking, carefully remove the lid and give it a gentle stir. The potatoes should be tender and the cheese melted. Serve the casserole hot, and enjoy the rich, cheesy goodness of this Philly cheesesteak-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
Nutrition
- Calories: 400-450 kcal
- Fat: 22-25g
- Carbohydrates: 35-40g
- Protein: 18-20g