Description
This Crockpot Cheesesteak Potato Casserole is a creamy, cheesy, hearty one-pot meal inspired by the flavors of a Philly cheesesteak. Perfect for beginners, it’s a hands-off, comforting dish made with tender beef, melty cheese, and soft potatoes—all slow-cooked to perfection.
Ingredients
Scale
- 4 large russet potatoes, diced
- 1 pound thinly sliced steak or roast beef
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups shredded provolone or mozzarella cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup beef broth (optional, for extra moisture)
- 1 tablespoon olive oil or melted butter
Instructions
- Prepare the Base: Spray the inside of your crockpot with non-stick spray or use a liner. Layer the diced potatoes evenly at the bottom of the crockpot.
- Add the Veggies: Top the potatoes with sliced bell peppers and onions. Distribute them evenly so each bite gets a bit of both.
- Layer the Meat: Place the thinly sliced steak or roast beef on top of the vegetables. Try to avoid clumping so it cooks uniformly.
- Make the Sauce: In a small bowl, mix the cream of mushroom soup, garlic powder, salt, and pepper. Add beef broth if using, and stir until smooth.
- Assemble the Casserole: Pour the sauce mixture over the meat and vegetables. Use a spoon to gently spread it across the top without mixing the layers. Sprinkle 1½ cups of cheese over everything.
- Cook the Casserole: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the meat is fully cooked and juicy.
- Finish with Cheese: In the last 15 minutes of cooking, add the remaining ½ cup of cheese. Re-cover the crockpot and let the cheese melt into a gooey topping.
- Serve and Enjoy: Let the casserole cool slightly before serving to allow the layers to settle. Use a large spoon to scoop portions directly from the slow cooker.
Notes
- For extra flavor, sauté the onions and peppers briefly before adding them. To make it spicier, add sliced jalapeños or crushed red pepper flakes. Feel free to swap the cream of mushroom with a homemade béchamel sauce for a less processed version. Sweet potatoes or Yukon golds also work well as potato alternatives.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 generous cup
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg