Description
A comforting and hearty Crockpot Cheesesteak Potato Casserole that combines savory ground beef, sautéed bell peppers and onions, tender diced potatoes, and a creamy blend of cheddar cheese soup and provolone cheese. Perfect for an easy, slow-cooked meal that brings all the classic cheesesteak flavors into a satisfying casserole.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 cup sliced bell peppers
- 1 cup sliced onion
- 2 cloves minced garlic
Seasonings and Sauces
- 1 tsp steak seasoning
- 1 tbsp Worcestershire sauce
Potatoes and Dairy
- 3 cups diced potatoes (partially cooked)
- 1 can (10.5 oz) cheddar cheese soup
- 1 cup shredded provolone cheese
- 1/2 cup sour cream
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the ground beef until thoroughly browned, breaking it apart as it cooks. Once done, drain any excess fat to keep the casserole from becoming greasy.
- Sauté vegetables: Add the sliced bell peppers, onion, and minced garlic to the skillet with the beef. Season the mixture with steak seasoning and Worcestershire sauce. Continue to sauté until the vegetables are tender and aromatic, about 5-7 minutes.
- Partially cook potatoes: Prepare the diced potatoes by either boiling them in water for about 5 minutes until slightly tender or microwaving them until partially cooked. They should not be fully soft as they will finish cooking in the crockpot.
- Combine in crockpot: Transfer the cooked beef and sautéed vegetables into the crockpot. Add the partially cooked diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream on top.
- Mix ingredients: Stir all the ingredients thoroughly in the crockpot so that the cheese soup and sour cream evenly coat the beef, vegetables, and potatoes.
- Slow cook the casserole: Cover the crockpot with its lid and cook on high for 2 hours or on low for 4 to 5 hours. The dish is ready when the potatoes are tender and the cheese has melted to form a bubbly, creamy casserole.
- Serve hot: Once cooked, serve the Crockpot Cheesesteak Potato Casserole hot as a satisfying and flavorful meal that blends all the classic cheesesteak components with comforting textures of potatoes and cheese.
Notes
- Partially cooking the potatoes before adding them to the crockpot ensures they cook through properly without becoming mushy.
- Steak seasoning can be substituted with a blend of salt, black pepper, garlic powder, and smoked paprika if preferred.
- For extra flavor, use a mix of bell pepper colors like red, yellow, and green.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- This recipe can be adapted for a slow cooker liner for easy cleanup.
