Oh wow—Crockpot Cheesesteak Potato Casserole is pure comfort food! 🥔🥩🧀 It combines the flavors of a Philly cheesesteak with tender potatoes and melty cheese, all slow-cooked to perfection.
Crockpot Cheesesteak Potato Casserole
Ingredients (serves 4–6)
- 1½ lbs potatoes, peeled and thinly sliced or diced
- 1 lb beef (sirloin, ribeye, or ground beef)
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup beef broth
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup cheddar cheese (optional for extra richness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil or butter
Instructions
1. Cook the beef
- Heat oil in a skillet over medium heat.
- Cook beef with onion, garlic, and bell pepper until browned and slightly softened.
- Season with salt, pepper, and paprika.
2. Layer in crockpot
- Lightly grease your slow cooker.
- Add a layer of potatoes on the bottom.
- Add some of the beef mixture.
- Sprinkle a little cheese.
- Repeat layers until everything is used.
3. Add sauce
- In a bowl, mix cream of mushroom soup with beef broth.
- Pour evenly over the layers.
4. Cook
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Potatoes should be tender.
5. Finish with cheese
- Sprinkle remaining cheese on top during the last 20–30 minutes.
- Cover and let it melt.
6. Serve
- Let sit 5–10 minutes before serving.
- Scoop and enjoy that cheesy, savory goodness!
💡 Tips
- Slice potatoes thin so they cook evenly.
- Add mushrooms if you love that classic cheesesteak flavor combo.
- For extra cheesiness, mix in a little cream cheese or cheese sauce.
- Want a crisp top? Transfer to a baking dish and broil for a few minutes at the end.
If you want, I can also give a “one-pan oven version” that cooks faster but still has that same cheesy cheesesteak flavor 😋
