Hearty, cheesy, and absolutely packed with savory flavor, this Crockpot Cheesesteak Potato Casserole is my not-so-secret weapon for cozy weeknights or anytime I’m craving crowd-pleasing comfort food. It brings everything you love about a classic Philly cheesesteak—beef, peppers, onions, and gooey cheese—straight to your crockpot, with the irresistible addition of tender potatoes. Trust me: this is a casserole you’ll be making on repeat!
Why You’ll Love This Recipe
- All-in-One Comfort Meal: You get meat, veggies, potatoes, and melty cheese—all in one effortless, hands-off dish.
- Set-It-and-Forget-It Ease: Toss the ingredients in your crockpot, walk away, and let the magic happen for hours. Perfect for busy days!
- Irresistible Cheesesteak Vibes: The marriage of savory beef, sweet bell peppers, creamy sauce, and cheddar brings all the bold Philly flavors to your table.
- Family-Friendly Crowd Pleaser: Even picky eaters devour this Crockpot Cheesesteak Potato Casserole, and it’s hearty enough to satisfy the hungriest crew.
Ingredients You’ll Need
Every ingredient in this Crockpot Cheesesteak Potato Casserole earns its spot, working together to create layers of flavor, texture, and gooey goodness. If you have these staples on hand, you’re already halfway to comfort food bliss!
- Ground beef or shaved steak: Go classic with shaved steak for true cheesesteak flavor, but ground beef works beautifully and is super budget-friendly.
- Onion, diced: Adds sweetness and depth, especially as it softens and melds with the other flavors.
- Bell pepper, diced: Brightens everything up and adds that essential cheesesteak color and crunch. Any bell pepper color will do!
- Diced potatoes: The hearty base—use white or Yukon gold for creamy texture, and peel if you want extra tenderness.
- Shredded cheddar cheese: Get that perfect melt and pronounced cheesy flavor—don’t be shy about using a little extra for topping!
- Condensed cream of mushroom soup: Forms the rich, creamy “glue” that brings all the casserole layers together.
- Milk: Just enough to thin the sauce for even cooking and creaminess without watering things down.
- Garlic powder & onion powder: Amp up that savory essence and tie every bite together.
- Salt and pepper: To taste—adjust as you go to suit your family’s preferences.
- Fresh parsley: The perfect, vibrant finishing touch for color and freshness.
Variations
The beauty of this Crockpot Cheesesteak Potato Casserole is how flexible it is—don’t hesitate to tweak, swap, or add in what you love or need to use up! Here are some favorite ways to make it your own:
- Lighten It Up: Substitute ground turkey and low-fat cheese for a leaner, still-delicious version.
- Pile on the Veggies: Mushrooms, zucchini, or even spinach can sneak into the layers for a nutrition boost (and more color!).
- Spicy Kick: Add diced jalapeños or a few dashes of hot sauce right into the sauce mixture for a little heat.
- Dairy-Free Option: Use your favorite dairy-free cheese and a plant-based creamy soup for those with sensitivities—all the flavor, none of the dairy!
How to Make Crockpot Cheesesteak Potato Casserole
Step 1: Brown the Beef or Steak
Start by browning your ground beef or shaved steak in a skillet over medium heat. As it cooks, break it apart so you get nice crumbles or tender strips (depending on which you use). Once the meat is no longer pink, drain any excess fat—this step is crucial for preventing a greasy casserole.
Step 2: Sauté Onion and Bell Pepper
Add your diced onion and bell pepper straight to the skillet with the meat, giving them 2–3 minutes to soften and soak up all that flavor. The veggies will finish cooking in the slow cooker but this quick sauté brings out their sweetness and jumpstarts everything.
Step 3: Mix Up the Sauce
In a medium bowl, whisk together condensed cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper until smooth. This mixture is the luscious binder that makes every bite of the Crockpot Cheesesteak Potato Casserole creamy and satisfying.
Step 4: Layer Everything in the Crockpot
Scatter half of the diced potatoes in your crockpot for a solid, starchy base. Top with half of the beef-veggie mixture, then sprinkle on half of the shredded cheddar. Pour over half the soup mixture for that essential creaminess. Repeat with the remaining ingredients, layering them evenly—you want cheesy, beefy, potato-packed spoonfuls in every bite!
Step 5: Cook Low and Slow
Cover and let your crockpot do its thing—set it on LOW for 5 to 6 hours, or until the potatoes are fork-tender and the casserole is bubbling with savory deliciousness. The aroma alone will have everyone wandering into the kitchen!
Step 6: Garnish and Serve
Just before serving, snip some fresh parsley over the top for a pop of color and a fresh finish. Scoop generous portions of your Crockpot Cheesesteak Potato Casserole right from the crock—and get ready for smiles all around!
Pro Tips for Making Crockpot Cheesesteak Potato Casserole
- Choose the Right Potato: Yukon golds or white potatoes turn perfectly creamy without falling apart—avoid russets, which can get mushy in the slow cooker.
- Get Ahead on Prep: Dice your veggies and potatoes the night before; store potatoes in cold water in the fridge so they don’t brown.
- Layer Like a Pro: Start and finish with potatoes or cheese for the best texture and those irresistible, golden cheesy spots on top.
- Don’t Overcook: Check for doneness around the 5-hour mark—the casserole is ready when a fork slides easily into the potatoes and the cheese is beautifully melted.
How to Serve Crockpot Cheesesteak Potato Casserole
Garnishes
The finishing sprinkle of fresh parsley adds color and brightness, but you can get playful—thinly sliced green onions, extra shredded cheddar, a drizzle of hot sauce, or even some crispy fried onions all make fantastic toppings for this hearty casserole.
Side Dishes
Crockpot Cheesesteak Potato Casserole is filling on its own, but it truly shines when paired with a simple green salad, roasted broccoli, or steamed green beans. For hungry crowds, a side of crusty bread is perfect for sopping up every last bit of that velvety sauce!
Creative Ways to Present
Serve straight from the crockpot for family-style ease, or portion out into mini cocottes or ramekins for a dinner party spin. I also love to sprinkle extra cheese on top and pop the whole removable crock under the broiler for a minute or two—hello, bubbling golden top!
Make Ahead and Storage
Storing Leftovers
Let the casserole cool to room temperature before transferring leftovers to an airtight container. They’ll keep happily in the fridge for up to 4 days, and the flavors just keep getting better!
Freezing
Yes, you can freeze Crockpot Cheesesteak Potato Casserole! Portion it into freezer-safe containers, let cool completely, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture.
Reheating
To reheat, simply microwave individual servings (cover to avoid drying out) or pop the whole batch in a covered baking dish, warming at 325°F until hot throughout. If the casserole looks a little dry, stir in a splash of milk before reheating to revive its creaminess.
FAQs
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Can I use frozen potatoes in this Crockpot Cheesesteak Potato Casserole?
Absolutely! Simply thaw and pat dry hash brown-style potatoes before layering. The texture will be slightly softer, but it saves a lot of prep time and works perfectly for nights when you need dinner in a hurry.
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Is it possible to make this casserole vegetarian?
Definitely! Swap the beef or steak for sautéed mushrooms and chickpeas (or a favorite meatless crumble). You’ll still get that hearty, savory profile with plenty of cheesesteak flair.
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Can I assemble Crockpot Cheesesteak Potato Casserole the night before?
Yes—just layer all the ingredients right in your crock’s removable insert (hold off on the cheese), cover tightly, and refrigerate overnight. In the morning, add the cheese, set it in the slow cooker base, and cook as directed for a no-stress, make-ahead meal.
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What can I use instead of condensed cream of mushroom soup?
If you prefer homemade, whisk together a quick white sauce (butter, flour, milk, and a dash of broth or mushroom powder), or use a can of cream of chicken or celery soup—either will keep that signature creamy texture in your Crockpot Cheesesteak Potato Casserole.
Final Thoughts
If you’re searching for an easy, satisfying dinner that will win over everyone at the table, Crockpot Cheesesteak Potato Casserole is a must-try. It brings all the best parts of comfort food together with minimal effort and major payoff. I can’t wait for you to try it—let me know if you love it as much as we do!
Print
Crockpot Cheesesteak Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours – 6 hours
- Total Time: 5 hours 15 minutes – 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Crockpot Cheesesteak Potato Casserole is a hearty and comforting dish that’s perfect for busy weeknights. Layers of seasoned ground beef, diced potatoes, and creamy cheese sauce come together in the slow cooker for a satisfying meal the whole family will love.
Ingredients
Ground Beef Mixture:
- 1 lb ground beef or shaved steak
- 1 onion, diced
- 1 bell pepper, diced
Potato Layer:
- 4 cups diced potatoes (peeled if desired)
- 2 cups shredded cheddar cheese
Cheese Sauce:
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Beef: In a skillet over medium heat, brown the ground beef or steak until no longer pink. Drain excess grease.
- Sauté Vegetables: Add diced onion and bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.
- Prepare Sauce: In a bowl, mix the condensed cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
- Layer in Crockpot: In the crockpot, layer half of the diced potatoes, half of the beef mixture, and half of the shredded cheese. Pour half of the soup mixture over this layer.
- Repeat Layering: Repeat layering with the remaining potatoes, beef mixture, cheese, and soup mixture.
- Cook: Cover and cook on low for 5-6 hours or until the potatoes are tender.
- Garnish and Serve: Garnish with fresh parsley before serving.
Notes
- For a lighter version, use ground turkey and low-fat dairy.
- Add extra vegetables like mushrooms or zucchini for added nutrition.
- Customize seasoning to personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
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