Crockpot Cheesesteak Potato Casserole: Creamy, Cheesy & Hearty

Why You’ll Love This Recipe

I love this recipe because it’s a true set-it-and-forget-it meal that tastes like it came straight from a diner. The slow cooker works its magic, blending the flavors of beef, onions, peppers, and creamy cheese into a rich, comforting dish. It’s versatile, too—whether I use ground beef, shaved steak, or even turkey, it always turns out delicious. Plus, it’s budget-friendly, easy to prep, and makes enough to feed a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs russet or Yukon Gold potatoes, peeled and diced (or one 32 oz bag frozen diced potatoes)
1 lb ground beef or shaved steak
1 large onion, chopped
1 green bell pepper (or a mix of red and green), chopped
2 cloves garlic, minced
1 (10.5 oz) can cream of mushroom soup (or cream of cheddar for a cheesier flavor)
¾ cup milk
2 tablespoons Worcestershire sauce
Salt and black pepper, to taste
2 cups shredded cheese (provolone, mozzarella, or a mix)
Optional: ½ cup sour cream for extra creaminess
Optional: chopped mushrooms, red pepper flakes, or parsley for garnish

Directions

1. I start by spraying the crockpot insert with non-stick spray or lightly greasing it.

2. In a skillet over medium heat, I brown the ground beef (or shaved steak), breaking it apart as it cooks. Once it’s browned, I drain any excess fat.

3. I add the chopped onion, bell pepper, and garlic to the skillet and cook for a few minutes, just until softened and fragrant.

4. I stir in the Worcestershire sauce along with salt and pepper, then transfer the beef and veggie mixture to the crockpot.

5. I add the diced potatoes and mix gently to combine everything.

6. In a small bowl, I whisk together the cream of mushroom soup, milk, and sour cream (if using), then pour it over the beef and potatoes. I give it a gentle stir to coat everything evenly.

7. I cover the crockpot and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the potatoes are tender and the sauce is creamy.

8. About 15 minutes before serving, I sprinkle the shredded cheese on top, cover again, and let it melt completely.

9. I spoon out generous servings and garnish with chopped parsley before serving hot.

Servings and timing

This recipe makes 6–8 hearty servings and takes about 6 hours and 15 minutes total on LOW (or about 3–4 hours on HIGH). It’s perfect for busy days when I want dinner ready with minimal effort.

Variations

• I sometimes use shaved steak instead of ground beef for a more authentic cheesesteak flavor.

• For a lighter version, I swap in ground turkey and low-fat dairy.

• When I want extra veggies, I mix in mushrooms, zucchini, or red bell peppers.

• I like to add a pinch of red pepper flakes or hot sauce for a little kick.

• For extra cheesiness, I use cream of cheddar soup and top it with a mix of provolone and mozzarella.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it in the microwave or on the stovetop over low heat, adding a splash of milk if it thickens too much. It also freezes well for up to 2 months—perfect for make-ahead meals.

FAQs

Can I prep this casserole the night before?

Yes, I often assemble everything in the crockpot insert, cover it, and refrigerate overnight. In the morning, I just place it in the slow cooker and set it to cook.

Can I use frozen potatoes?

Definitely. Frozen diced or whole peeled potatoes work great—just expect a slightly shorter cooking time if they’re smaller pieces.

What cheese melts best for this recipe?

Provolone and mozzarella are my favorites for that classic cheesesteak flavor, but cheddar or Colby Jack also work well.

Can I make it without soup?

Yes, I mix 1 cup of heavy cream with 1 tablespoon of flour and ½ teaspoon of onion powder as a simple substitute for condensed soup.

What sides go best with this casserole?

I like serving it with a crisp green salad or some roasted vegetables to balance the richness. Garlic bread also pairs beautifully.

Conclusion

I love how this Crockpot Cheesesteak Potato Casserole transforms simple ingredients into a rich, creamy, and satisfying one-pot meal. It’s cheesy, hearty, and packed with classic Philly cheesesteak flavor—all without standing over the stove. Whether I make it for a weeknight dinner or a family get-together, it’s always a comforting hit that everyone looks forward to.

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