If you’re craving all the flavors of a classic Philly cheesesteak but want something cozy, hearty, and perfect for sharing, this Crockpot Cheesesteak Potato Casserole is about to become your new weeknight favorite. Imagine tender potatoes mingling with savory ground beef, sweet peppers, melty provolone, and a creamy, cheesy sauce — all slow-cooked to bubbling perfection. It’s a fuss-free, crowd-pleasing casserole that brings the spirit of a cheesesteak straight to your dinner table, with minimal effort and maximum comfort.
Ingredients You’ll Need
This Crockpot Cheesesteak Potato Casserole keeps things simple, yet each ingredient plays a starring role. You’ll find every component adds its own layer of flavor, texture, and color, turning basic pantry staples into an irresistible, cheesy masterpiece.
- Ground beef: Provides that classic, hearty base and soaks up all the savory flavors in the casserole.
- Bell peppers: Add vibrant color and a sweet, slightly crisp bite that’s essential for cheesesteak vibes.
- Onion: Brings a mellow sweetness and depth, tying the flavors together beautifully.
- Minced garlic: Boosts the savoriness and gives each bite a gentle, aromatic kick.
- Steak seasoning: Delivers those steakhouse flavors and brings everything up a notch.
- Worcestershire sauce: Adds a tangy, umami punch that enhances the beefiness.
- Diced potatoes: The heart of the casserole, soaking up the sauce and turning delightfully tender.
- Cheddar cheese soup: Creates a creamy, cheesy sauce that hugs every morsel.
- Provolone cheese: Melts into gooey, stretchy goodness, just like a classic cheesesteak.
- Sour cream: Adds richness and a hint of tang, making the casserole extra luscious.
How to Make Crockpot Cheesesteak Potato Casserole
Step 1: Brown the Beef
Start by heating a large skillet over medium-high heat. Add your ground beef and cook, breaking it up with a spoon, until it’s nicely browned and no longer pink. Once cooked, drain off any excess fat to keep your casserole from becoming greasy. This step builds the savory foundation for the whole dish.
Step 2: Sauté the Vegetables
Next, toss in your sliced bell peppers, onion, and minced garlic right into the same skillet with the beef. Sprinkle over the steak seasoning and splash in the Worcestershire sauce. Sauté everything together until the vegetables soften and release their sweet aroma, about 4-5 minutes. This quick sauté infuses rich flavor into every bite.
Step 3: Par-Cook the Potatoes
While your beef and veggies are working their magic, partially cook your diced potatoes. You can do this by boiling them for a few minutes or popping them in the microwave until just fork-tender. This ensures they’ll cook perfectly in the crockpot, soaking up all that cheesy goodness without turning to mush.
Step 4: Layer Everything in the Crockpot
Now comes the fun part! Transfer your browned beef and sautéed veggies to the crockpot. Add the partially cooked diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream. Don’t worry if it seems like a lot — it will all melt together beautifully.
Step 5: Stir and Combine
Give everything a good stir right in the crockpot, making sure the potatoes, beef, veggies, and creamy sauce are all thoroughly mixed. You want every scoop to have a little bit of everything for that true Crockpot Cheesesteak Potato Casserole experience.
Step 6: Slow Cook to Perfection
Cover your crockpot and set it to high for 2 hours or low for 4-5 hours. As it cooks, the cheese will melt, the potatoes will become perfectly tender, and your kitchen will fill with the most mouthwatering aroma. Once the cheese is bubbly and the potatoes are soft, your casserole is ready to serve.
Step 7: Serve and Enjoy!
Spoon the hot, cheesy casserole onto plates or into bowls and dig in while it’s gooey and comforting. You’ve just made a meal that’s sure to win over even the pickiest eaters!
How to Serve Crockpot Cheesesteak Potato Casserole
Garnishes
For an extra pop of flavor and color, sprinkle your Crockpot Cheesesteak Potato Casserole with a little chopped fresh parsley or green onions just before serving. A dash of cracked black pepper or an extra handful of shredded provolone on top can take it over the top.
Side Dishes
This casserole is plenty hearty on its own, but it pairs beautifully with a crisp green salad, garlic bread, or even just some simple steamed green beans. The fresh sides help balance out the creamy, cheesy richness of the dish.
Creative Ways to Present
Try serving your Crockpot Cheesesteak Potato Casserole in individual ramekins for a dinner party, or pile it into toasted hoagie rolls for a playful spin on the original cheesesteak. You can even top it with crunchy fried onions or jalapeños for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, just let the casserole cool to room temperature, then transfer it to an airtight container. It’ll keep in the refrigerator for up to four days, making for a super satisfying lunch or easy weeknight dinner.
Freezing
Crockpot Cheesesteak Potato Casserole freezes surprisingly well! Scoop portions into freezer-safe containers, leaving a little space on top for expansion. It will keep in the freezer for up to three months — just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply microwave individual servings until hot, or warm larger portions in a 350°F oven, covered, until bubbly. If the casserole seems a bit thick after reheating, a splash of milk or broth will loosen it right up.
FAQs
Can I use a different type Casserole
Absolutely! While ground beef is classic for cheesesteak flavor, you can swap in ground turkey, chicken, or even thinly sliced steak if you’d like a twist on the original.
Are there any potato substitutes?
If you’d prefer, you can use sweet potatoes or even cauliflower florets for a lower-carb version. Just keep in mind that cooking times may vary slightly depending on your swap.
Can I make Crockpot Cheesesteak Potato Casserole vegetarian?
Definitely! Substitute the ground beef for a plant-based ground or cooked lentils, and use vegetarian Worcestershire sauce for an equally delicious meat-free casserole.
Is it possible to prepare this casserole ahead of time?
Yes, you can assemble everything in the crockpot insert, cover, and refrigerate overnight. When you’re ready to cook, just pop the insert into the crockpot base and proceed as directed. It’s a great option for busy days!
What can I do if my casserole turns out too thick?
If the Crockpot Cheesesteak Potato Casserole is a little thicker than you’d like, just stir in a splash of milk, broth, or even a little extra sour cream until it reaches your preferred consistency.
Final Thoughts
There’s something undeniably comforting about a bubbling dish of Crockpot Cheesesteak Potato Casserole, whether you’re feeding a crowd or just looking to make weeknight dinner special. I hope you give this recipe a try — it’s warm, cheesy, and destined to be a repeat favorite at your table!
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Crockpot Cheesesteak Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours (high) or 4-5 hours (low)
- Total Time: 2 hours 20 minutes (high) or 5 hours 20 minutes (low)
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooker / Crockpot
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Crockpot Cheesesteak Potato Casserole is a hearty and comforting dish that combines the flavors of classic cheesesteak ingredients with tender diced potatoes, all cooked together in a slow cooker for an effortless meal. Ground beef, sautéed bell peppers, onions, and garlic are mixed with creamy cheddar cheese soup, provolone cheese, and sour cream, resulting in a rich and cheesy casserole perfect for family dinners or gatherings.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
Seasonings and Sauces
- 1 tablespoon steak seasoning
- 1 tablespoon Worcestershire sauce
Main Casserole Components
- 3 cups diced potatoes (partially cooked)
- 1 can (10.5 oz) cheddar cheese soup
- 1 cup shredded provolone cheese
- 1/2 cup sour cream
Instructions
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until it is fully browned. Drain any excess fat to ensure the casserole is not greasy.
- Sauté Vegetables: Add the sliced bell peppers, onion, and minced garlic to the skillet with the beef. Sprinkle with steak seasoning and Worcestershire sauce, then sauté until the vegetables become tender and flavorful.
- Partially Cook Potatoes: Prepare the diced potatoes by either boiling them for 5-7 minutes or microwaving them until just tender but not fully cooked. This prevents the potatoes from being undercooked in the casserole.
- Combine Ingredients in Crockpot: Transfer the cooked ground beef and sautéed vegetables into the crockpot. Add the partially cooked diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream to the crockpot bowl.
- Mix Well: Stir all the ingredients thoroughly to ensure even distribution of flavors and cheese throughout the mixture.
- Cook the Casserole: Cover the crockpot with its lid and cook on high for 2 hours or on low for 4-5 hours. The casserole is ready when the potatoes are tender and the cheese has melted into a bubbly, creamy sauce.
- Serve and Enjoy: Once cooked, serve the crockpot cheesesteak potato casserole hot. It pairs well with a fresh green salad or steamed vegetables for a complete meal.
Notes
- Partially cooking the potatoes before adding them to the crockpot prevents them from becoming too mushy during the slow cooking process.
- Use fresh provolone cheese for a better melt and flavor, but alternatives like mozzarella can work in a pinch.
- Adjust steak seasoning according to your taste preferences, especially if your blend contains salt to avoid oversalting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
- For added creaminess, consider stirring in a little cream cheese or milk before serving.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
