Description
This Crockpot Cheesesteak Potato Casserole is rich, comforting, and loaded with skillet-browned beef, tender diced potatoes, melty cheese, and all of the savory Philly‑cheesesteak flavors—slow‑cooked to creamy perfection.
Ingredients
Scale
- 2 lbs russet or Yukon Gold potatoes, peeled and diced (or a 32 oz bag frozen diced/whole‑peeled potatoes)
- 1 lb ground beef or shaved steak
- 1 large onion, chopped
- 1 green bell pepper (or mixture of red/green), chopped
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup (or cream of cheddar for extra cheese flavor) :contentReference[oaicite:0]{index=0}
- ¾ cup milk
- 2 Tbsp Worcestershire sauce
- Salt and black pepper, to taste
- 2 cups shredded cheese (provolone or mozzarella or a mix for meltiness) :contentReference[oaicite:1]{index=1}
- Optional: ½ cup sour cream for added creaminess :contentReference[oaicite:2]{index=2}
- Optional: chopped mushrooms, red pepper flakes, fresh parsley for garnish
Instructions
- Spray the crockpot insert with non‑stick cooking spray or grease lightly.
- In a skillet over medium heat, cook the ground beef (or shaved steak) until browned. Drain off excess fat. Add chopped onion, bell pepper, and garlic; cook for a few minutes until softened.
- Stir in Worcestershire sauce, salt and pepper. Transfer the beef‑veggie mixture to the crockpot.
- Add the diced potatoes to the crockpot and stir to combine with the beef mixture.
- In a bowl, whisk together cream of mushroom soup (or cream of cheddar), milk, and sour cream (if using). Pour the mixture over the contents of the crockpot. Stir gently so everything is evenly coated.
- Select LOW and cook for **6–7 hours** (or HIGH for **3–4 hours**) until potatoes are tender and the flavors are melded. :contentReference[oaicite:3]{index=3}
- About 15 minutes before serving, sprinkle the shredded cheese over the top. Cover and let the cheese melt fully.
- Spoone out individual portions, garnish with chopped parsley (optional), and serve hot.
Notes
- Use frozen diced potatoes to shave prep time—but adjust cooking time if potatoes are smaller.
- For a more authentic cheesesteak texture, use shaved steak instead of ground beef. :contentReference[oaicite:4]{index=4}
- To lighten the dish, swap ground turkey for beef and use low‑fat dairy products.
- Make ahead: assemble in the crockpot the night before and refrigerate. In the morning, set to cook. :contentReference[oaicite:5]{index=5}
- For added veggies or texture: fold in mushrooms, zucchini, or thinly sliced red pepper flakes for heat.
- Leftovers store well in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: ≈ 500 kcal
- Sugar: 4 g
- Sodium: ≈ 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: crockpot cheesesteak potato casserole, slow cooker potato casserole, cheesesteak potatoes, one‑pot dinner, comfort food