Crockpot Cheesesteak Potato Casserole
A cheesy, savory crockpot casserole layered with tender potatoes, ground beef or shaved steak, peppers, and melted cheese—comfort food made easy and perfect for family dinners or meal prep.
Equipment
- Crockpot
- Skillet
- Large bowl
Ingredients
Main Ingredients
- 1.5 lb russet potatoes diced into 1/2-inch cubes
- 1 lb ground beef or shaved steak
- 1 medium onion diced
- 1 medium green bell pepper diced
- 2 cloves garlic minced
- 2 cups shredded cheddar or provolone cheese
- 0.5 cup beef broth
- 1 tsp Worcestershire sauce
- salt to taste
- black pepper to taste
- paprika to taste
- cooking spray or butter for greasing the crockpot
Instructions
- Step 1: Grease your crockpot with cooking spray or butter to prevent sticking.
- Step 2: In a skillet over medium heat, brown the ground beef or shaved steak until cooked through. Drain excess fat if needed. Add diced onion, green bell pepper, and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Step 3: In a large bowl, combine the cooked meat and vegetable mixture with diced potatoes, beef broth, Worcestershire sauce, salt, black pepper, and paprika. Stir well to evenly coat.
- Step 4: Spoon half of the mixture into the crockpot. Sprinkle half of the shredded cheese over the top. Add the remaining potato and beef mixture, then top with the remaining cheese.
- Step 5: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until potatoes are tender and cheese is melted and bubbly. Avoid lifting the lid during cooking.
- Step 6: Serve warm, optionally with a crisp salad or steamed greens.
Notes
This casserole is adaptable: swap ground beef for turkey or chicken, mix cheeses, add mushrooms, jalapeños, or spinach, and experiment with seasonings like smoked paprika or cayenne. Leftovers refrigerate well for up to 4 days or freeze for 3 months. Reheat covered in the oven or microwave.