Let me tell you about the day my Crockpot Cheesesteak Potato Casserole became a family legend. It was one of those frantic weeknights where everyone was running in different directions, and the thought of cooking felt like a monumental task. I had some ground beef, a few sad-looking peppers, and a bag of potatoes staring back at me from the pantry. On a whim, I decided to layer it all into my slow cooker, top it with cheese, and hope for the best. Hours later, I walked into a kitchen that smelled like a cozy Philly cheesesteak shop—savory, cheesy, and impossibly inviting. That first forkful, where the tender potatoes soaked up all the beefy, peppery juices and melted with gooey cheese, was a revelation. It wasn’t just dinner; it was a hug in a dish, and it’s been my secret weapon for effortless comfort ever since.
Ingredients
- 1 ½ pounds lean ground beef (I use 85/15)
- 1 large yellow onion, thinly sliced
- 3 bell peppers (I use a mix of red, green, and yellow for color), thinly sliced
- 1 heaping tablespoon minced garlic (about 3-4 cloves)
- 2 pounds russet potatoes, scrubbed and thinly sliced (about ¼-inch thick)
- 1 (10.5 oz) can condensed cream of mushroom soup
- ¼ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 cups shredded provolone cheese (trust me, do not skip this—it’s the authentic cheesesteak flavor!)
- 1 cup shredded mozzarella cheese (for that epic melt)
- Chopped fresh parsley or chives for garnish (optional, but pretty)
About the ingredients: The type of potato matters here. I’ve tried this with waxy potatoes like Yukon Golds, and while they’re delicious, russets break down a bit more and help thicken the sauce, which I prefer. For the cheese, provolone is non-negotiable for me—it gives that true cheesesteak tang. And please, use fresh minced garlic from a jar or your own cloves. I tried using garlic powder once in a pinch, and it just didn’t have the same aromatic depth.(See the next page below to continue…)