Crockpot Philly Cheesesteak Potato Casserole takes the classic flavors of a Philly cheesesteak sandwich and transforms them into a comforting, scoopable casserole built on a base of potatoes instead of bread. Juicy ground beef or thinly sliced steak simmers low and slow with onions, peppers, and simple seasonings, tucked in with diced or hash brown potatoes that turn soft and flavorful as they cook. Just before serving, you smother everything in plenty of melty cheese so each serving delivers tender potatoes, savory beef, sweet peppers, and gooey cheese in every bite. It’s a true dump-and-go crockpot meal with all the satisfaction of a loaded cheesesteak and none of the fuss.
Equipment
- 4–6 quart slow cooker or crockpot, large enough to hold meat, veggies, and potatoes comfortably.
- Large skillet for browning the beef and softening the onions and peppers.
- Cutting board and sharp knife for dicing potatoes and slicing onions and bell peppers.
- Mixing bowl (optional) if you want to toss ingredients together before adding to the slow cooker.
- Measuring cups and spoons to portion out broth, seasonings, and cheese.
Ingredients
- 1½ lb (about 680 g) ground beef or very thinly sliced steak (sirloin or similar).
- 1 medium onion, sliced into thin strips or diced.
- 1 green bell pepper, sliced or diced.
- 1 red bell pepper, sliced or diced (optional, for color and sweetness).
- 2 cloves garlic, minced, or 1 teaspoon garlic powder.
- 1½–2 lb potatoes, peeled and cut into small cubes (about 1–1½ inch) OR about 4–5 cups frozen diced or shredded hash browns.
- ½–1 cup (120–240 ml) beef broth, just enough to moisten and help the potatoes cook.
- 1 tablespoon Worcestershire sauce for classic “steak” depth.
- ½ teaspoon paprika (optional, for subtle smokiness and color).
- ½ teaspoon salt, or to taste (go light at the start because broth and cheese add salt).
- ½ teaspoon black pepper, or to taste.
- 2–3 cups (200–300 g) shredded provolone, mozzarella, or cheddar cheese, divided (a mix works very well).
- Optional creamy boost: ½–1 cup (120–240 g) sour cream or 4 oz (115 g) softened cream cheese to make the base extra rich and creamy.
Instructions And Steps
Begin by prepping the meat and vegetables so they’re ready to brown. Slice or dice the onion and bell peppers into strips or bite-sized pieces, and peel and cube the potatoes if you’re not using frozen hash browns. Keeping the potato pieces relatively small and even helps them cook through evenly in the crockpot.
Heat a large skillet over medium-high heat and add the ground beef or thinly sliced steak. Cook, breaking up ground beef with a spoon or tongs, until the meat is mostly browned but not yet crisp, draining off any excess grease so the casserole doesn’t end up too heavy later.
Add the onion and bell peppers to the skillet with the browned beef and continue to cook, stirring often, until the vegetables are softened and beginning to caramelize slightly around the edges. Stir in the minced garlic (or garlic powder) and cook for another 30–60 seconds just until fragrant, being careful not to burn the garlic.
Once the meat and vegetables are cooked, drizzle in the Worcestershire sauce, sprinkle over the paprika if using, and season with a light pinch of salt and black pepper. Toss everything together in the pan so the meat and veggies are coated in the flavorful juices, then remove the skillet from the heat.
Grease the inside of the slow cooker with a bit of cooking spray or butter to help prevent sticking and make cleanup easier. Add the cubed potatoes or frozen hash browns to the bottom of the crockpot, spreading them into an even layer so they form the base of the casserole.
Spoon the cooked beef, onion, and pepper mixture evenly over the potatoes, making sure to distribute the meat and veggies throughout so every part of the casserole gets some cheesesteak goodness. Pour the beef broth evenly over everything; start with the smaller amount and add a bit more only if things look very dry, since the potatoes will also release moisture as they cook.
If you want a creamier, more “casserole-style” base, now is the time to stir in the sour cream or softened cream cheese. Dollop it over the beef and potatoes and gently fold just enough to disperse it through the mixture without over-mixing or mashing the potatoes.
Sprinkle about half of the shredded cheese over the mixture in the crockpot and give everything a light stir to tuck some of the cheese into the center of the casserole. This ensures you get gooey, melty cheese throughout, not just a crust on top.
Smooth the top into an even layer with the back of a spoon, then sprinkle most of the remaining cheese evenly over the surface, reserving a small handful for a final sprinkle near the end of cooking if desired. Place the lid on the crockpot, making sure it fits snugly to keep the steam locked in.
Cook the casserole on low for about 6–7 hours or on high for 3–4 hours, depending on your slow cooker and whether you used fresh potatoes or frozen hash browns. The casserole is done when the potatoes are tender all the way through when pierced with a fork and the mixture is hot and bubbly around the edges.
If at any point midway through cooking the mixture looks too dry, you can gently lift the lid and pour in a small splash of extra broth, then quickly re-cover to avoid losing too much heat. Avoid stirring frequently, as this can break up the potatoes and lead to a mushier texture than you may want.
In the last 15–20 minutes of cook time, sprinkle the final bit of reserved cheese on top of the casserole. Re-cover and let the cheese melt slowly into a gooey, stretchy blanket over the top, which gives the dish that signature cheesesteak look and appeal.
Once the cheese is fully melted and the potatoes are soft, turn the crockpot to warm and allow the casserole to rest for about 10 minutes before serving. This brief rest helps the sauce thicken just slightly and gives the potatoes a chance to firm up enough that you can scoop neat portions without everything falling apart.
Serve the Crockpot Philly Cheesesteak Potato Casserole straight from the slow cooker, scooping down deep so each serving includes potatoes, beef, peppers, and cheese all in one spoonful. You can garnish with extra chopped green onions or even a drizzle of warm cheese sauce if you want to lean into the “loaded cheesesteak” theme.
Tips And Tricks
For the most authentic “Philly” flavor, using a mix of provolone and mozzarella (or provolone and a mild cheddar) works especially well; provolone gives that classic cheesesteak taste while mozzarella or cheddar helps with melt and stretch. If you only have cheddar on hand, sharp cheddar will add a stronger cheesy bite that still plays nicely with the beef and peppers.
Ground beef makes this recipe very weeknight-friendly, but thinly sliced steak gives it more of a traditional cheesesteak feel. If using steak, slice against the grain into very thin strips so it cooks quickly and stays tender after slow cooking.
Hash browns tend to break down more and give a slightly softer, “hash” texture to the base, while fresh diced potatoes hold their shape better and feel more like a classic potato casserole. Choose based on whether you prefer a more cohesive, scoopable base or distinct potato chunks.
Beef broth and Worcestershire sauce both bring salt, along with cheese, so go easy on extra salt when seasoning the meat and base. It’s usually best to under-salt slightly at the start, then taste near the end and add a small pinch if needed to avoid an overly salty casserole.
If you decide to add sour cream or cream cheese, make sure the mixture is fairly hot before you stir them in so they melt and blend smoothly. Cold dairy added too early or in large clumps can sometimes look grainy or separated, especially if the cooker is on low.
Leftovers reheat well in the microwave or in a covered dish in the oven. A small splash of beef broth or milk stirred in before reheating can help revive the creamy texture if the potatoes have thickened the sauce a bit in the fridge.
Variations
Turn this casserole into a “loaded cheesesteak bake” by topping each serving with extras like sliced banana peppers, jalapeños, or a drizzle of garlic aioli to mimic the flavors of your favorite sandwich shop. You can also sprinkle on crispy fried onions right before serving for extra crunch and onion flavor.
For a slightly lighter version, use extra-lean ground beef or ground turkey, low-sodium broth, and a bit less cheese, and skip or reduce the cream-based additions like sour cream or cream cheese. The peppers, onions, and Worcestershire still bring a lot of flavor, so the dish remains satisfying even with a few lighter swaps.
If you want more vegetables, you can add sliced mushrooms to the skillet when you sauté the onions and peppers or stir in a handful of spinach near the end of cooking so it wilts into the hot casserole. Mushrooms in particular pair beautifully with the cheesesteak profile and add a bit of savory depth.
To shift the flavor a bit closer to a “cheeseburger” vibe, you can add a spoonful of ketchup and a dab of yellow mustard to the browned beef mixture before it goes in the crockpot. Topping finished portions with chopped pickles and a drizzle of special sauce will push it firmly into cheeseburger casserole territory while keeping the same basic method.
For a crisp top, you can transfer the finished casserole to a broiler-safe dish, add a fresh layer of cheese, and broil briefly until browned and bubbling. This step is optional with a crockpot dish but can give you those irresistible toasted cheese edges people love.
