Crockpot Cheesesteak Potato Casserole
Comfort in a Crockpot Casserole.
A comforting and easy-to-make crockpot casserole featuring all the classic flavors of a cheesesteak layered over tender potatoes.
I remember rainy afternoons when the only thing that felt right was something warm and cheesy bubbling away in the kitchen. This recipe was born from one of those days. It's a combination of two of my greatest comfort foods: a Philly cheesesteak and a hearty potato casserole. It’s not fussy or fancy, just honest-to-goodness comfort food. The smell of the onions and peppers softening with the beef... ugh, it fills the whole house with this sense of cozy anticipation. It’s the perfect, low-effort meal for when you need a little extra comfort in your life.
Why This Casserole Feels Like Home
- •It's a true 'set it and forget it' meal, which I just adore.
- •The flavors are so rich and satisfying—it’s pure comfort food.
- •It combines two classics into one amazing, cheesy dish.
- •The house smells absolutely incredible while it's cooking.
Honestly, this is one of those 'wow' recipes. I made it for a family get-together, and everyone was scraping the bottom of the crockpot. It's so flavorful and satisfying, and the fact that it's so easy feels like a wonderful secret.
Essential Ingredient Guide
- Thinly Sliced Steak: Ribeye is classic for a reason, it’s so tender. But honestly, sirloin or even flank steak works beautifully here. The key is to slice it super thin so it becomes melt-in-your-mouth tender.
- Provolone Cheese: You need that classic cheesesteak flavor, and provolone delivers. If you can find it, a good quality sharp provolone is amazing. But, you know, regular sliced provolone from the deli is perfect too.
- Potatoes: I like using Yukon Golds. They hold their shape but still get wonderfully creamy. Russets are good too, but they can get a little mushier. It's just a texture preference, really.
Complete Cooking Process
- Prepping the Layers: Take your time slicing the vegetables and potatoes evenly. A little bit of care here ensures everything cooks perfectly together. Layering the potatoes at the bottom is key; they become the perfect foundation.
- Building the Flavor: Searing the beef and sautéing the vegetables before they go into the slow cooker is a small step that creates a huge depth of flavor. Don't skip this part! It's what makes the casserole taste like it's been simmering with love all day.
- The Final Melt: The last half hour is when the real magic happens. Adding the cheese on top and letting it melt into a gooey, irresistible blanket is the final, beautiful touch that brings it all together.
Your Questions, Answered
→Can I prepare this ahead of time?
Absolutely. You can chop all the veggies and slice the meat a day or two in advance and just keep them in airtight containers in the fridge. It makes assembly on the day so, so easy.
→What kind of potatoes work best?
I'm partial to Yukon Gold potatoes because they have such a lovely, buttery texture. But Russet or red potatoes would also be delicious. Just make sure to slice them evenly so they cook at the same rate.
→Can I use ground beef instead of steak?
Yeah, you totally can! It will have a slightly different texture, more like a sloppy joe feel, but it will still be incredibly tasty. Just be sure to drain any excess grease after browning it.
Crockpot Cheesesteak Potato Casserole
This Crockpot Cheesesteak Potato Casserole recipe is incredibly easy and packed with comforting flavors. Tender potatoes, savory beef, and melted cheese come together in a slow cooker for a meal that will truly delight your taste buds.
Timing
Prep Time
20 minutes
Cook Time
4-6 hours
Total Time
4 hours 20 minutes - 6 hours 20 minutes
Recipe Details
Ingredients
For the Casserole
- 012 lbs Yukon Gold potatoes, thinly sliced
- 021.5 lbs beef sirloin or ribeye, very thinly sliced
- 031 large yellow onion, sliced
- 042 green bell peppers, sliced
- 058 oz cremini mushrooms, sliced (optional)
- 064 cloves garlic, minced
- 071 tbsp olive oil
- 081 cup beef broth
- 092 tbsp Worcestershire sauce
- 101 tsp salt
- 111/2 tsp black pepper
For the Cheese Topping
- 018 slices provolone cheese
- 024 oz cream cheese, softened (optional, for extra creaminess)
Instructions
Lightly grease the inside of your slow cooker. Arrange the sliced potatoes in an even layer at the bottom. This little bed of potatoes is going to soak up all the amazing flavors.
In a large skillet over medium-high heat, add the olive oil. Once it's shimmering, add the sliced beef. Cook it just until it's browned, working in batches if you need to. You don't want to crowd the pan. Remove the beef and set it aside.
In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, until they're soft and starting to caramelize, maybe about 6-8 minutes. Add the minced garlic and cook for just another minute until you can smell it. Oh, that smell is just the best.
Return the beef to the skillet with the vegetables. Pour in the beef broth and Worcestershire sauce, and sprinkle with salt and pepper. Give everything a good stir to combine, scraping up any browned bits from the bottom of the pan—that's pure flavor.
Carefully pour the beef and vegetable mixture over the potatoes in the slow cooker. Spread it out evenly. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
About 30 minutes before it's done, uncover the slow cooker. If you're using it, dot the top with the softened cream cheese. Then, lay the provolone slices over the entire surface. Put the lid back on and let it cook until the cheese is wonderfully melted and gooey.
Let it rest for a few minutes before serving. Scoop into bowls and enjoy every single comforting bite.
Notes & Tips
- 1Feel free to add mushrooms along with the peppers and onions for another layer of earthy flavor.
- 2If you like a little heat, a pinch of red pepper flakes or a few sliced jalapeños would be a wonderful addition.
Tools You'll Need
- •Don't skip searing the beef and vegetables. It takes a few extra minutes, but it builds a foundation of flavor that makes a huge difference in the end.
- •Layer the potatoes on the bottom so they can soak up all the delicious juices from the beef and veggies as it cooks.