Description
This Crockpot Cheesesteak Potato Casserole is a comforting, hearty dish combining the flavors of classic cheesesteak sandwiches with tender diced potatoes, all slow-cooked together in a creamy cheese sauce. Perfect for an easy weeknight meal, it features ground beef, sautéed bell peppers and onions, and melted provolone cheese for a deliciously cheesy finish.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 4 cups diced potatoes (partially cooked)
Seasonings and Sauces
- 1 tablespoon steak seasoning
- 1 tablespoon Worcestershire sauce
Dairy and Cheese
- 1 can (10.5 oz) cheddar cheese soup
- 1 cup shredded provolone cheese
- 1/2 cup sour cream
Instructions
- Cook the Ground Beef: In a skillet over medium-high heat, brown the ground beef until fully cooked. Once browned, drain any excess fat to prevent the casserole from becoming greasy.
- Sauté Vegetables: Add sliced bell peppers, onions, and minced garlic to the same skillet. Season with steak seasoning and Worcestershire sauce. Cook while stirring occasionally until the vegetables are softened and fragrant, about 5-7 minutes.
- Prepare Potatoes: Partially cook the diced potatoes by either boiling them for about 5 minutes until just starting to become tender or microwaving until slightly softened, to ensure they cook fully in the crockpot without becoming mushy.
- Combine in Crockpot: Transfer the cooked ground beef and sautéed vegetables into the crockpot. Then add the partially cooked diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream.
- Mix Ingredients: Stir all the ingredients together thoroughly to combine the flavors and distribute cheese evenly throughout the casserole.
- Cook the Casserole: Cover the crockpot with the lid and cook on high heat for 2 hours or low heat for 4-5 hours. Cook until the potatoes are fully tender and the cheese is melted and bubbly.
- Serve: Once cooked, give the casserole a gentle stir, serve hot, and enjoy this rich and flavorful crockpot meal that captures the essence of cheesesteak sandwiches with a twist.
Notes
- Partially cooking the potatoes is essential to prevent them from becoming overly soft or mushy in the crockpot.
- You can customize the steak seasoning to your taste or substitute with your favorite blend of herbs and spices.
- For extra cheesiness, sprinkle additional shredded provolone or mozzarella cheese on top during the last 15 minutes of cooking.
- If you prefer a thicker casserole, reduce the amount of cheddar cheese soup or add a tablespoon of cornstarch mixed with a little water before cooking.
- This recipe is perfect for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
