Crockpot Cheesesteak Potato Casserole

This Crockpot Cheesesteak Potato Casserole brings together all the comforting flavors of a Philly cheesesteak in an unbelievably creamy and hearty one-pot meal. It is the perfect dinner for a busy day when you need a set it and forget it option that gives you big flavor with little effort.

I started making this when my weeknights got too hectic for fussy recipes. The first time I served it up, there was not a single bite left by the end of the meal and now it is requested all winter long.

Ingredients

• Russet potatoes: they hold up well in the slow cooker look for firm potatoes with smooth skins
• Ground beef or shaved steak: this adds all the cheesesteak flavor choose a high quality meat for best taste
• Onion and green bell pepper: classic cheesesteak veggies select ones with no soft spots and a good crisp crunch
• Garlic: brings aroma and a savory edge use fresh for the best punch
• Shredded cheddar or provolone cheese: melts beautifully stick with freshly shredded for best texture
• Beef broth: keeps everything moist low sodium is a good choice
• Worcestershire sauce: a tiny splash for umami richness
• Salt, black pepper, and paprika: brings the flavor up choose fresh ground pepper and good paprika for depth
• Cooking spray or butter: helps prevent sticking

Instructions

Grease the Crockpot:

Start by thoroughly coating the inside of your crockpot with cooking spray or butter to make sure nothing sticks and cleanup is a breeze

Brown the Meat and Vegetables:

In a large skillet on medium heat cook your ground beef or shaved steak until just browned color means flavor Add the onion and green pepper and sauté until the vegetables are softened and the onions are starting to turn translucent Add the garlic and cook until fragrant about one minute for deep flavor

Combine Everything:

In a large bowl mix the cooked meat and veggie mixture with the diced potatoes beef broth Worcestershire sauce salt pepper and paprika Stir well to ensure an even mix the potatoes should be evenly coated and every scoop has bits of everything

Layer in the Crockpot:

Pour in half of the potato and meat mixture then sprinkle half the cheese in an even layer Add the rest of the mixture and finish with the rest of the cheese on top for that gooey cheesy topping

Cook Low And Slow:

Cover and cook on low for six to seven hours or on high for three to four hours The potatoes should be tender when pierced with a fork and the cheese fully melted and bubbly Resist the urge to lift the lid too often to keep the heat steady

Serve Warm:

Spoon generous portions onto plates while the casserole is hot and cheesy Serve with extra cheese on top if you like and enjoy that perfect combination of melt and bite

Cheese on top always gets golden and bubbly and that is my favorite part I remember my kids fighting over the corners where the cheese crisps up on the side

Storage Tips

This casserole holds up well in the fridge for up to four days Be sure to let it cool before transferring to an airtight container For longer storage freeze in individual portions so it is easy to reheat as a quick meal later on

Ingredient Substitutions

Try ground turkey or chicken instead of beef for a lighter option You can swap provolone for mozzarella if you prefer a milder taste If you do not have russet potatoes Yukon golds work just as well and give a buttery finish

Serving Suggestions

This casserole is filling on its own but serving it with a crisp green salad or steamed green beans adds freshness Sometimes I top hot portions with a drizzle of hot sauce for a cheesesteak with a little heat

Cultural Inspiration

Nothing feels homier than blending the classic flavors of a Philly cheesesteak into a potato casserole The recipe transforms a sandwich icon into an easy family meal I love bringing these flavors to my table in a form that always gets second helpings

Seasonal Adaptations

Use red bell peppers for a sweeter late summer twist Try a sprinkle of chives or fresh herbs on top in spring Swap in leftover roast beef after holiday dinners

Success Stories

Friends tried this for game day and raved over how hands-off it was for such bold cheesesteak taste If you plan ahead this makes a killer freezer meal just thaw overnight and reheat on a busy night The buttery potato base soaks up all the juices while that cheesy top keeps folks coming back for more

This casserole has become a go-to in our house for comforting, make-ahead meals. The leftovers reheat like a dream!

Recipe FAQs

→ Can I use different kinds of cheese?

Yes, cheddar, provolone, or a mix of both work well. Mozzarella can also be used for extra meltiness.

→ Is it better to use ground beef or shaved steak?

Both options taste great. Shaved steak provides a more authentic cheesesteak flavor, while ground beef offers a hearty texture.

→ How do I prevent the potatoes from getting mushy?

Dice potatoes evenly and avoid overcooking. Use low setting for tender, not mushy, potatoes.

→ Can I add other vegetables?

Absolutely! Mushrooms or red peppers add nice flavor and texture alongside the traditional ingredients.

→ Can this be made ahead and reheated?

Yes, it reheats well. Store leftovers covered in the fridge and warm portions in the microwave or oven.