Cheesesteak Potato Casserole

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Imagine the mouthwatering flavors of a classic Philly cheesesteak combined with hearty, comforting potatoes in one irresistible casserole. This Cheesesteak Potato Casserole brings the best of both worlds to your table, with tender slices of beef, melty cheese, sautéed onions, and peppers layered over creamy potatoes.

Ingredients:

For the Beef Mixture:

  • 1 lb thinly sliced ribeye steak or ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste

For the Potato Layer:

  • 5 medium potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and black pepper, to taste

For the Topping:

  • 2 cups shredded provolone or mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Instructions:
    1. Prepare the Beef Mixture:
      • Heat olive oil in a large skillet over medium heat. Add the steak or ground beef and cook until browned.
      • Remove the beef and set aside. In the same skillet, sauté onions and bell peppers until soft. Add the garlic and cook for an additional minute.
      • Return the beef to the skillet. Stir in Worcestershire sauce, season with salt and pepper, and cook for 2–3 minutes. Remove from heat.
    2. Prepare the Potatoes:
      • Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
      • In a saucepan, combine heavy cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Warm over low heat without boiling.
    3. Assemble the Casserole:
      • Arrange half of the sliced potatoes in the baking dish. Pour half of the cream mixture over the potatoes.
      • Spread the beef mixture evenly over the potatoes. Top with the remaining potato slices and pour the remaining cream mixture over the top.
    4. Add the Cheese:
      • Cover with foil and bake for 45 minutes. Remove the foil, sprinkle the shredded provolone and Parmesan cheese evenly over the top, and bake uncovered for an additional 20–25 minutes, or until the cheese is golden and bubbly.
    5. Serve:
      • Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.

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