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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.