There’s a moment in every home cook’s life when you throw a bunch of humble ingredients into a pot, walk away, and hours later, you’re greeted by a smell so deeply comforting it feels like a hug. That’s exactly what happened the first time I made this Crockpot Cheesesteak Potato Casserole. I was looking for a no-fuss, hearty meal that could handle a busy weeknight, and what emerged from my slow cooker was nothing short of magic—a bubbling, cheesy, savory masterpiece that made my whole kitchen smell like a beloved Philly steak shop. I knew right then this recipe was a forever favorite, and I’m so excited to share every tip and trick I’ve learned with you.
Ingredients
- 2 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1.5 lbs thinly sliced ribeye steak (shaved beef for cheesesteaks works perfectly)
- 1 large yellow onion, thinly sliced
- 2 (10.5 oz) cans cream of mushroom soup
- 1/4 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 8 slices provolone cheese
- 1 cup shredded sharp cheddar cheese
- Optional garnish: chopped fresh parsley
When I’m at the grocery store, I head straight to the butcher counter and ask for thinly sliced ribeye for cheesesteaks. It’s a game-changer. Don’t use a thick steak you have to slice yourself; the pre-shaved meat cooks perfectly in the slow cooker and gives you that authentic texture. For the cream of mushroom soup, I use the standard canned variety, but if you’re making a homemade version, you’ll need about 2.5 cups. And trust me, don’t skip the Worcestershire sauce. It adds that deep, umami backbone that makes the flavors pop.
Equipment Needed
- 6-quart or larger slow cooker
- Mandoline slicer or sharp knife and cutting board
- Large mixing bowl
- Measuring cups and spoons
- Non-stick cooking spray
Let’s talk about the MVP: a good mandoline slicer. I tried slicing the potatoes by hand the first time, and my slices were uneven, leading to some being mushy and others undercooked. A mandoline gives you uniform, thin slices that cook evenly, and it saves so much time. Just please, use the hand guard! As for the slow cooker, a 6-quart is ideal. I’ve tried this in a smaller 4-quart, and it was absolutely overflowing. The non-stick spray is a simple step I never skip—it makes cleanup infinitely easier, especially with all that melted cheese.
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