Crockpot Cheesesteak Potato Casserole
Indulge in the comforting flavors of our Crockpot Cheesesteak Potato Casserole Recipe. This hearty dish features tender potatoes layered with savory beef, melted cheese, and colorful bell peppers, all slow-cooked to perfection. Ideal for busy weeknights or family gatherings, this casserole requires minimal prep work and allows you to enjoy a delicious meal without spending hours in the kitchen. Just layer your ingredients in the slow cooker, set it, and let the magic happen. With its creamy texture and rich flavors, this casserole is sure to become a favorite at your dinner table!
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Serves about 6
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 pounds russet potatoes, peeled and sliced thinly
- 1 pound ribeye steak or ground beef, thinly sliced
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup beef broth
- 2 cups shredded provolone cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Start by browning the beef in a large skillet over medium-high heat. Heat the olive oil in the skillet. Add the thinly sliced ribeye or ground beef, cooking until just browned (about 4-5 minutes). Season with salt, pepper, garlic powder, and onion powder for extra flavor. Remove from skillet and set aside.
- While the beef is cooking, slice the onions and green bell peppers into thin strips.
- Start by placing a layer of thinly sliced potatoes at the bottom of the slow cooker. Spread them out evenly to form the first layer. Add half of the cooked beef on top of the potatoes. Follow with half of the onions and green peppers. Sprinkle half of the shredded provolone cheese over these layers. Repeat this layering process with another layer of potatoes followed by remaining beef, vegetables, and cheese.
- In a separate bowl, combine cream of mushroom soup, sour cream, and beef broth. Stir until smooth and well combined. Pour this creamy mixture evenly over all layers in the slow cooker.
- Cover your slow cooker and set it to cook on low for 6 hours or on high for 3 hours. In the last 30 minutes, sprinkle remaining cheese on top to create a gooey crust.
- Once done cooking, carefully remove the lid and gently stir to combine. Check that potatoes are tender and cheese is melted before serving hot.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg