Begin by cooking the ground beef in a skillet over medium heat until fully browned. Break it apart as it cooks and season lightly with salt and
pepper. Once cooked, drain excess grease and set aside.
Lightly grease the inside of your crockpot to prevent sticking. Add the diced or sliced potatoes to the bottom of the slow cooker, spreading
them out evenly to create a base layer.
Layer the cooked ground beef over the potatoes, followed by the sliced bell peppers and onions. If using mushrooms or other vegetables, add them
at this stage.
In a medium bowl, whisk together the beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Pour
this mixture evenly over the contents of the crockpot, ensuring the liquid reaches the potatoes.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and easily pierced with a fork. Cooking time may vary
slightly depending on the thickness of the potatoes.
Once the potatoes are fully cooked, sprinkle the provolone and mozzarella cheese evenly over the top. Cover again and cook for an additional
15–20 minutes, or until the cheese is fully melted and bubbly.
Turn off the crockpot and let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Serving and Storage:
Crockpot Cheesesteak Potato Casserole is best served hot, straight from the slow cooker. It works well as a complete meal on its own but can also
be paired with a simple side salad or steamed vegetables for balance.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making reheated portions especially
comforting.
To reheat, warm individual servings in the microwave or reheat larger portions on the stovetop over low heat, adding a splash of broth or milk if
needed.
Tips:
- Slice potatoes evenly to ensure uniform cooking.
- Russet or Yukon Gold potatoes work best for this casserole.
- Shred cheese from a block for smoother melting.
- Do not overfill the crockpot; leave space for even heat circulation.
- For a more traditional cheesesteak flavor, use provolone as the main cheese.
Conclusion:
Crockpot Cheesesteak Potato Casserole is the perfect combination of ease and comfort. With simple ingredients and a hands-off cooking method,
this recipe delivers big flavor with minimal effort. The slow cooker does all the work, transforming everyday components into a rich,
satisfying dish that feels both familiar and special.
Whether you are feeding a family, planning meals ahead, or looking for a reliable slow-cooker recipe, this casserole is one you will return to
again and again. Its hearty nature and crowd-pleasing flavors make it a true comfort-food favorite.
FAQ:
Can I use sliced steak instead of ground beef?
Yes, thinly sliced steak works well. Brown it lightly before adding it to the crockpot for best flavor.
Do I need to cook the potatoes first?
No, the crockpot will fully cook the potatoes as long as they are sliced evenly.
Can I make this recipe ahead of time?
Yes, you can assemble the ingredients in the crockpot insert, refrigerate overnight, and cook the next day.
Can this casserole be frozen?
Yes, freeze cooled portions in airtight containers for up to 2 months. Thaw before reheating.
How can I make it lighter?
Use lean ground beef, reduced-fat cheese, and milk instead of heavy cream.
