Equipment Needed
- 6-quart or larger crockpot
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
Step-by-Step Instructions
When I start making this casserole, the first thing I do is prep my ingredients. I peel and dice the russet potatoes into bite-sized pieces. I’ve learned over time that uniformity is key—if the pieces are too big, they might not cook evenly, and I end up with some crunchy bits I’d rather do without. Once my potatoes are ready, I slice the bell pepper and onion, enjoying the burst of colors they add to my cutting board. A quick sprinkle of salt and pepper on these veggies enhances their flavors and makes a big difference in the final dish.
Next up, I layer my ingredients straight into the crockpot. I start with a generous layer of the diced potatoes, follow with the sliced beef, bell peppers, and onions, and then pour the beef broth over it all. I let it soak for a moment, imagining the flavors mingling as it cooks. One tip I’ve found useful is sautéing the onions and peppers beforehand; it takes just a few extra minutes and boosts their sweetness, but trust me, it’s worth it. If you choose to skip this step, be prepared for a slightly crunchier texture.
After that, I add in the cream cheese. I’ve tried melting it beforehand, but I personally prefer to just toss the cubes into the mixture as is. It gives the dish that creamy richness that melts down perfectly during cooking. After placing the cream cheese, I sprinkle the garlic powder and dried oregano on top, then give everything a gentle stir to mix it up. Since I’m a major cheese lover, I always reserve half of the provolone to sprinkle on top near the end of cooking; this creates a soft, bubbly topping I can’t resist!(See the next page below to continue…)