Description
Indulge in the comforting flavors of this Crockpot Cheesesteak Potato Casserole. Tender potatoes layered with juicy beef, melted cheese, and vibrant bell peppers create a dish that delights with every bite. This slow-cooked casserole combines the essence of a classic Philly cheesesteak with the ease of a one-pot meal, making it perfect for busy weeknights or gathering with friends and family. Simply layer your ingredients in the crockpot, set it to cook, and let it work its magic while you enjoy your day. With rich flavors and creamy textures, this casserole is sure to become a favorite.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 pound ribeye steak or sirloin (or ground beef)
- 1 large onion
- 1 large green bell pepper
- 1 can 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
- Brown the beef in a skillet with olive oil; season with garlic powder, onion powder, salt, and pepper.
- Slice the onions and bell peppers into thin strips.
- Layer sliced potatoes in the slow cooker; top with half of the cooked beef, onions, bell peppers, and half of the cheese. Repeat layers.
- In a bowl, mix cream of mushroom soup, sour cream, beef broth; pour over layers in the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours. Add remaining cheese during the last 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 410
- Sugar: 3g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg