When you’re craving something hearty, cheesy, and full of flavor, this Crockpot Cheesesteak Potato Casserole hits the spot. Tender potatoes layered with seasoned beef, sautéed peppers and onions, and smothered in melty cheese — it’s like a cheesesteak sandwich met a loaded potato bake and made magic. And the best part? The slow cooker does most of the work!
Ingredients:
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1½ lbs ground beef or thinly sliced beef (ribeye or sirloin work great)
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6 medium russet potatoes, peeled and diced
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 yellow onion, diced
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2 cloves garlic, minced
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2 cups shredded mozzarella cheese
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1 cup shredded provolone or cheddar cheese
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1 cup beef broth
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1 tbsp Worcestershire sauce
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1 tsp onion powder
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1 tsp garlic powder
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Salt & pepper, to taste
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2 tbsp olive oil or butter (for sautéing)
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Instructions:
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Sauté the veggies & meat:
In a skillet, heat olive oil and cook the peppers, onions, and garlic until softened (about 5 minutes). Remove and set aside.
In the same skillet, brown the ground beef or sear the thinly sliced beef until just cooked. Drain excess grease if needed. -
Layer in the crockpot:
Grease your slow cooker lightly. Layer half the diced potatoes at the bottom. Sprinkle with a little salt, pepper, garlic powder, and onion powder.
Add half the cooked beef and veggie mixture, then sprinkle 1 cup of mozzarella cheese.
Repeat the layers with the remaining potatoes, beef mixture, and 1 more cup of cheese. -
Add liquid:
In a bowl, mix beef broth and Worcestershire sauce. Pour evenly over the layers. -
Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender. -
Top with more cheese:
About 15–20 minutes before serving, sprinkle the remaining provolone or cheddar cheese on top. Cover until melted. -
Serve & enjoy:
Scoop out generous portions and enjoy as-is or with a drizzle of cheese sauce or sour cream! - Let me know if you want to turn this into a freezer-friendly meal or a spicy version!
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