Crockpot Cheesesteak Potato Casserole Recipe – Cozy, Cheesy Comfort in One Slow Cooker

Introduction

The smell of onions and peppers sizzling together always pulls me back home. Right away, you’ll notice that warm, savory scent as this Crockpot Cheesesteak Potato Casserole begins to cook, and it honestly feels like a hug on a plate. Also, because it cooks slowly, the flavors melt together — potatoes become tender, meat turns savory, and cheese stretches in the best way. If you love slow-cooker comfort, check out this lovely twist on classic casseroles like this slow-cooker sweet potato casserole for more cozy inspiration.

Why You’ll Love It

• Quick and easy to make, yet tastes like you spent the afternoon.
• Comforting homemade flavor with melty, cheesy goodness.
• Made with simple ingredients you likely already have.
• Great for family dinners, potlucks, or a cozy night in.
• Always a crowd-pleaser that warms both stomachs and hearts.
  Also, this recipe pairs well with other slow-cooker favorites like a simple crockpot sweet potato casserole when you want variety.

Ingredients You’ll Need

• 1 1/2 lbs ground beef (or shaved steak)
• 6 medium potatoes, peeled and sliced
• 1 onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup beef broth
• 2 cloves garlic, minced — Fresh garlic gives it that extra flavor boost.
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• Salt & black pepper to taste
• 2 green onions, sliced (for garnish)

Also, if you like, use a mix of Yukon Gold and russet potatoes for texture. For more easy ideas using potatoes and ground beef, try this easy sweet potato casserole for inspiration on prep and flavor swaps.

How to Make It

1. First, heat a skillet and brown the ground beef with minced garlic, salt, and black pepper. You’ll hear a soft sizzle, and the meat will turn a warm brown. Then drain off any excess grease so the casserole stays rich, not greasy.
2. Meanwhile, whisk the cream of mushroom soup, beef broth, Worcestershire sauce, and Italian seasoning in a bowl. The mixture should be smooth and slightly pourable.
3. Next, layer half the potato slices in the crockpot. Then add half the browned beef, half the diced onion, and half the chopped peppers. Sprinkle with a mix of cheddar and mozzarella. Repeat the layers so everything builds evenly.
4. After that, pour the soup mixture evenly over the stacked layers. Gently press with the back of a spoon so liquid settles between the potatoes.
5. Cover and cook on LOW for 5–6 hours, or until potatoes are tender and the casserole bubbles at the edges. You’ll know it’s ready when the potatoes slide apart with a fork and the cheese looks golden and gooey.
6. Finally, top with sliced green onions before serving for a fresh pop of color and flavor. Pro Tip: Add provolone or American cheese for that true Philly cheesesteak flavor!

Also, if you’re using shaved steak instead of ground beef, layer it the same way and expect slightly more juicy texture.

Kitchen Tips

• Time-saver: Slice potatoes thinly and evenly so they cook through in the 5–6 hour window.
• Quick fix: If the casserole seems dry near the end, stir in a few tablespoons of extra beef broth and cover for another 15–20 minutes.
• Flavor twist: For a smokier note, swap half the cheddar for smoked cheddar or add a dash of smoked paprika.

Also, for extra crisp on top, transfer the cooked casserole to a baking dish and broil 2–3 minutes until bubbly and browned.

Serving Ideas

Serve this dish straight from the crockpot for a warm, family-style meal. Pair with a crisp green salad and crusty bread to soak up the sauce. Also, it shines at Sunday dinners, game-day spreads, or when you need something hearty after a long day. Garnish with extra green onions, or add pickled jalapeños for a bright bite. For a lighter side, serve with steamed green beans or a lemony arugula salad. For more serving inspiration with sweet, cozy sides, see this sweet potato side that complements rich main dishes beautifully.

Storing & Leftovers

• Fridge: Cool the casserole, then store in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through. Also, leftover slices make fantastic sandwiches or loaded potato bowls.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, because the flavors have time to meld.

Q: Can I swap any ingredients?
A: Of course! Use shaved steak instead of ground beef, or swap peppers for milder ones — this Crockpot Cheesesteak Potato Casserole is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the crockpot while it’s still warm and aromatic, with a crisp salad or crusty bread.

Q: How do I know it’s perfectly cooked?
A: Look for tender potatoes that slide apart with a fork and bubbly, golden cheese at the edges — that’s your signal.

Also, a tip: stir gently before serving if the top seems slightly dry so the saucy bits mix back in.

Final Thoughts

This recipe always reminds me of family dinners on Sundays, when the house filled with savory steam and everyone gathered around the table. Because it’s simple and forgiving, you can make this your own by switching cheeses or adding extra veggies. So next time you want a meal that’s both effortless and deeply comforting, give this Crockpot Cheesesteak Potato Casserole a try — it’s one of my go-to recipes when I want to feed people with love.

Conclusion

For more takes on this idea, I like the version at Crock Pot Cheesesteak Potato Casserole – The Country Cook, and you might also enjoy the twist found at Crockpot Cheesesteak Potato Casserole – The Pantsless Chef.

Crockpot Cheesesteak Potato Casserole

A comforting and cheesy casserole that combines ground beef, potatoes, and a blend of cheeses, all cooked slowly in a crockpot for a rich flavor experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs ground beef (or shaved steak)
• 6 medium potatoes, peeled and sliced Use a mix of Yukon Gold and russet for texture.
• 1 onion, diced
• 1 each green bell pepper, chopped
• 1 each red bell pepper, chopped
• 2 cups shredded cheddar cheese Add provolone or American cheese for Philly flavor.
• 1 cup shredded mozzarella cheese
• 1 can (10.5 oz) cream of mushroom soup
• 0.5 cup beef broth
• 2 cloves garlic, minced Fresh garlic adds extra flavor.
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• Salt & black pepper to taste
• 2 green onions sliced (for garnish) Add for color and flavor.

Method

 

Preparation

1. Heat a skillet and brown the ground beef with minced garlic, salt, and black pepper. Drain off any excess grease.
2. In a bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and Italian seasoning until smooth and slightly pourable.
3. Layer half of the potato slices in the crockpot, followed by half of the browned beef, half of the diced onion, and half of the chopped peppers. Sprinkle with a mix of cheddar and mozzarella.
4. Repeat the layering process.
5. Pour the soup mixture evenly over the layers and gently press with a spoon to settle the liquid.

Cooking

1. Cover and cook on LOW for 5-6 hours, or until potatoes are tender and casserole bubbles at the edges.
2. Top with sliced green onions before serving.

Notes

For crisp on top, transfer to a baking dish and broil for 2-3 minutes until bubbly. If using shaved steak, layer it the same way for a juicier texture.