Crockpot Cheesesteak Potato Casserole

🍽️ Description:

This Crockpot Cheesesteak Potato Casserole is the ultimate comfort food – a hearty, cheesy, meaty dish that combines all the flavors of a classic Philly cheesesteak with the richness of a potato casserole. It’s slow-cooked to tender perfection, letting the flavors meld beautifully. Perfect for weeknight dinners or family gatherings!

📝 Ingredients for Crockpot Cheesesteak Potato Casserole

• 1½ lbs russet potatoes, peeled and diced into ½ inch cubes

• 1½ lbs thinly sliced beef steak (ribeye or sirloin preferred)

• 1 green bell pepper, diced

• 1 onion, diced

• 2 cloves garlic, minced

• 1 cup shredded provolone cheese

• 1 cup shredded mozzarella cheese

• ½ tsp black pepper

• 1 tsp salt

• 1 tsp paprika

• 1 tbsp Worcestershire sauce

• ½ cup beef broth

• 1 tbsp olive oil

• Optional: red pepper flakes, mushrooms, or cheddar for topping

🥘 Instructions:

1. Prep the beef: If using whole steak, slice thinly against the grain. Season with salt, pepper, and Worcestershire sauce.

2. Layer the crockpot:

   • First layer: half of the diced potatoes.

   • Second layer: half of the onions, peppers, and garlic.

   • Third layer: half of the beef slices.

3. Repeat layers, then pour beef broth over the top. Drizzle with olive oil.

4. Cook on Low for 6–7 hours or High for 3–4 hours, until potatoes and beef are tender.

5. Top with cheese: In the last 15–20 minutes of cooking, sprinkle shredded provolone and mozzarella evenly on top. Cover and let melt.

6. Serve hot, optionally garnished with chopped parsley or scallions.

📝 Notes:

• Steak substitute: Ground beef can be used for a budget-friendly version.

• Cheese choices: Provolone gives an authentic Philly flavor; feel free to add cheddar for a sharper taste.

• Potatoes: Yukon golds work too but may break down more than russets.

💡 Tips:

• Thin slicing is key for tender steak – freeze slightly for easier slicing.

• Don’t overcook on high, or the meat may toughen.

• For crispier texture, transfer to a broiler-safe dish at the end and broil for 2–3 minutes to brown the cheese.

🍽️ Servings:

Serves 6 hearty portions

🧾 Nutritional Info (Per Serving – Approximate):

• Calories: 460

• Protein: 32g

• Carbohydrates: 28g

• Fat: 25g

• Fiber: 3g

• Sugar: 3g

• Sodium: 680mg

✅ Benefits:

• Protein-rich from steak and cheese – supports muscle repair.

• Slow-cooked convenience – hands-off, stress-free meal.

• Balanced meal – includes carbs, protein, and veggies in one dish.

• Kid-friendly – cheesy and comforting.

❓Q&A:

Q: Can I prep this the night before?
A: Yes! Assemble all layers in the crockpot insert, cover, and refrigerate overnight. Start cooking in the morning.

Q: Can I freeze leftovers?
A: Yes, cool completely, store in airtight containers, and freeze for up to 2 months. Reheat thoroughly before serving.

Q: What if I don’t have provolone?
A: Use mozzarella, Monterey Jack, or Swiss as alternatives.

Q: Can I add mushrooms?
A: Absolutely! Sliced mushrooms go great and add an earthy flavor.