Crockpot Cheesesteak Potato Casserole
A comforting dish that brings the flavors of a classic cheesesteak into an easy-to-make casserole with tender potatoes, savory beef, and melted cheese.
Ingredients
Main Ingredients
- 1.5 pounds russet potatoes, peeled and diced
- 1 pound thinly sliced beef (like ribeye or sirloin)
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cups shredded provolone cheese
- 1.5 cups shredded mozzarella cheese
- 1 cup beef broth Use flavored beef broth for extra flavor.
- 1 tablespoon Worcestershire sauce Add more for extra flavor.
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Optional Garnish
- chopped parsley For garnish.
Instructions
Preparation
- In a skillet over medium heat, add olive oil and cook the onions and bell pepper until softened, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Add the sliced beef to the skillet and cook until just browned, about 3–4 minutes. Remove from heat.
- Grease the crockpot lightly.
Layering
- Layer half of the diced potatoes in the bottom.
- Add half the beef mixture on top, followed by half the cheeses.
- Repeat the layers: potatoes, beef, and cheese.
Cooking
- In a small bowl, whisk together beef broth, Worcestershire sauce, salt, and pepper.
- Pour evenly over the contents of the crockpot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and everything is melty and flavorful.
- Garnish with parsley before serving if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a lighter version, swap beef for chicken or turkey and add different vegetables like mushrooms or spinach.