Name: Crockpot Cheesesteak Potato Casserole
Prep time: 20 min
Cook time: PT-490918H29M56S
Total time: PT-490918H29M56S
Cuisine: American
Ingredients: 1 1/2 pounds ground beef, cooked and drained; 3 bell peppers, sliced; 1 large onion, sliced; 1 large scoop of minced garlic; 2 pounds potatoes, peeled and thinly sliced; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 2 cups shredded provolone or mozzarella cheese; 1 cup shredded cheddar cheese

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I love this Crockpot Cheesesteak Potato Casserole because it brings together everything I crave in comfort food: hearty beef, tender potatoes, sweet peppers, and lots of melty cheese. It is the kind of recipe I like to set up in the morning and let cook slowly, filling the kitchen with cozy aromas until dinnertime. Crockpot Cheesesteak Potato Casserole

Why You’ll Love This Recipe

I like this recipe because it is easy, filling, and perfect for busy days. I put everything into the crockpot with minimal prep, and it turns into a rich, satisfying casserole without much effort. I also enjoy how flexible it is, since I can swap ingredients based on what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 1/2 pounds ground beef, cooked and drained
3 bell peppers, sliced
1 large onion, sliced
1 large scoop of minced garlic
2 pounds potatoes, peeled and thinly sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 cups shredded provolone or mozzarella cheese
1 cup shredded cheddar cheese

Directions

I start by browning the ground beef in a skillet and draining off any excess grease. I lightly grease my crockpot, then layer half of the sliced potatoes on the bottom. I add half of the cooked beef, followed by some of the peppers, onions, and garlic.

I repeat the layers with the remaining potatoes, beef, and vegetables. I pour the beef broth and Worcestershire sauce over everything, then sprinkle in the salt, pepper, and paprika. I cover and cook on low until the potatoes are tender. Near the end, I sprinkle all the cheese on top, cover again, and let it melt into a bubbly, cheesy topping before serving.

Servings And Timing

I usually get about 6 servings from this casserole.
Prep time: about 20 minutes
Cook time: 6 to 7 hours on low (or 3 to 4 hours on high)

Variations

I sometimes swap ground beef for thinly sliced steak to make it closer to a classic cheesesteak. When I want extra richness, I add a splash of heavy cream or a layer of cream cheese. I also like mixing in mushrooms for extra flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat larger amounts in the oven at a low temperature until heated through.

FAQs

Can I make this casserole ahead of time?

I often assemble everything the night before and store it in the fridge, then start the crockpot the next day.

Can I use frozen potatoes?

I find that frozen sliced potatoes work, but I prefer fresh ones for the best texture.

What cheese works best for this recipe?

I like provolone for its cheesesteak flavor, but mozzarella or cheddar also melt beautifully.

Can I cook this on high instead of low?

I do cook it on high when I am short on time, but I think the flavor is better when cooked low and slow.

Is this recipe freezer-friendly?

I can freeze leftovers, but the potatoes may soften a bit when reheated. I prefer enjoying it fresh or refrigerated.

Conclusion

I keep coming back to this Crockpot Cheesesteak Potato Casserole because it is comforting, simple, and always a hit at the table. It is one of those recipes I trust when I want something warm, filling, and easy to share with family or friends.