The first time I made this Crockpot Cheesesteak Potato Casserole, my whole kitchen smelled like a cozy blend of sizzling peppers, hearty ground beef, melting cheese, and buttery potatoes. I remember lifting the slow cooker lid after the first few hours and getting hit with that incredible aroma—the kind that instantly makes you feel like dinner is going to be amazing. As the casserole bubbled softly and everything melded together, I felt that familiar excitement I get when a recipe turns out even better than I imagined. This dish quickly became one of those comforting meals I rely on, especially on long, busy days.
Why You’ll Love This Recipe
You’ll love this recipe because it has all the flavors of a classic Philly cheesesteak—tender beef, peppers, onions, melty cheese—mixed with hearty potatoes and cooked slowly until everything becomes rich, creamy, and unbelievably satisfying, without requiring much effort at all.
Ingredients
- 1½ pounds ground beef, cooked and drained
- 3 bell peppers, sliced (any color, but I like green + red combo)
- 1 medium onion, sliced
- 1 large scoop (1 tablespoon) minced garlic
- 4–5 medium russet potatoes, peeled and sliced into thin rounds
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup beef broth
- 4 oz cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Optional: sliced green onions for topping
Over time I’ve learned that russet potatoes hold up best in the crockpot—they soften without turning mushy. The mix of cheddar and mozzarella gives the perfect melt and stretch, but you can use provolone if you want a classic cheesesteak vibe. Worcestershire adds depth, cream cheese creates richness, and the seasoning blend pulls everything together. If you prefer, you can swap the cream of mushroom soup for cream of celery or cream of chicken, and all versions work beautifully.
Equipment Needed
- Crockpot (6-quart or larger)
- Large skillet
- Cutting board
- Sharp knife
- Mixing bowls
- Wooden spoon
- Cheese grater (if shredding cheese fresh)
I prefer using a 6-quart slow cooker because it holds everything comfortably and cooks evenly. A sharp knife makes slicing potatoes easier—thin, even slices help the casserole cook at the same pace. A skillet is needed to brown and season the beef before adding it to the crockpot, which is a step I never skip because it builds so much extra flavor. Freshly grated cheese melts smoother, but pre-shredded cheese also works if you’re in a time crunch.
Step-by-Step Instructions
When I make this casserole, I always start by browning the ground beef in a large skillet. I season it lightly with salt and pepper as it cooks, and once the beef is no longer pink, I drain off the excess grease. This step keeps the casserole from becoming oily later. As the beef browns, the house starts to fill with that familiar cheesesteak smell, especially when I toss in the sliced onions and peppers to sauté just until they soften slightly. I don’t cook them fully—they’ll finish in the crockpot—but giving them a head start enhances their sweetness and flavor.(See the next page below to continue…)