Crockpot Cheesesteak Potato Casserole – Easy, Hearty Slow Cooker Dinner
This Crockpot Cheesesteak Potato Casserole brings together all the classic flavors of a Philly cheesesteak in one warm, cheesy, slow-cooked meal. Made with seasoned ground beef, tender potatoes, sweet bell peppers, onions, and melted cheese, this comforting casserole is perfect for busy days when you want a filling dinner with minimal effort.
If you love easy crockpot meals and hearty comfort food, this simple slow cooker casserole will quickly become a family favorite.
Why You’ll Love This Slow Cooker Casserole
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🥩 Classic cheesesteak-inspired flavors
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🥔 Hearty potatoes make it a full meal
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🧀 Loaded with melted, gooey cheese
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⏲️ Easy set-it-and-forget-it crockpot recipe
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👨👩👧 Perfect for family dinners or potlucks
Ingredients
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1½ lbs ground beef, cooked and drained
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3 bell peppers, sliced
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1 onion, sliced
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4 cups frozen diced hash brown potatoes
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2 cups shredded provolone or mozzarella cheese
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1 can (10.5 oz) cream of mushroom soup
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½ cup beef broth
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1 tsp garlic powder
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½ tsp black pepper
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Salt, to taste
How to Make Crockpot Cheesesteak Potato Casserole
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Add ingredients to the slow cooker
Place the cooked ground beef, sliced bell peppers, onion, and frozen hash brown potatoes into the crockpot. -
Mix the sauce
In a bowl, whisk together the cream of mushroom soup, beef broth, garlic powder, black pepper, and salt. -
Combine
Pour the soup mixture over the ingredients in the crockpot and gently stir to combine. -
Cook
Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the potatoes are tender. -
Add the cheese
Sprinkle shredded cheese evenly over the top. Cover and cook for an additional 15 minutes, or until melted and bubbly.
Tips for the Best Flavor
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Brown the beef with a little onion or garlic for extra depth
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Provolone gives a classic cheesesteak flavor, while mozzarella makes it extra melty
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Add sliced mushrooms for a traditional Philly-style touch
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Serve with a simple green salad or crusty bread
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through.
