The first time I made this Crockpot Cheesesteak Potato Casserole, it was out of sheer desperation on a hectic weekday. I craved the hearty, savory satisfaction of a Philly cheesesteak but needed the effortless, hands-off magic of my slow cooker. I remember layering everything in that ceramic pot, letting the slow cooker work its alchemy for hours. When I finally lifted the lid, the aroma that billowed out was pure comfort—savory beef, sweet onions and peppers, and melted cheese all mingling together. My kitchen smelled like a beloved diner, and I knew after one forkful of the tender potatoes and rich, cheesy filling that this recipe was going to become a permanent star in my dinner rotation.
Ingredients
- 1.5 pounds lean ground beef (I use 90/10), cooked and drained
- 3 bell peppers (I use a mix of colors), sliced
- 1 large yellow onion, sliced
- 1 heaping tablespoon of minced garlic (about 3-4 cloves)
- 2 pounds russet potatoes, washed and thinly sliced (about 1/8-inch thick)
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/3 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (plus more to taste)
- 8 slices provolone cheese
- 1 cup shredded sharp cheddar cheese
- Chopped fresh parsley for garnish (optional, but pretty!)
After the list, I have to stress a couple of things from personal trial and error. Don’t skip the Worcestershire sauce and smoked paprika; they are the secret background singers that give this dish its deep, savory, almost “steakhouse” flavor. I’ve tried it without, and it tastes flat. Also, while you can use any potato, starchy russets break down a bit and help thicken the sauce, which I prefer. If you’re in a pinch, cream of onion or celery soup works, but the mushroom adds an earthiness that just works.(See the next page below to continue…)