Crockpot Cheesesteak Potato Casserole

If you’re craving the hearty, cheesy goodness of a Philly cheesesteak but want something cozy and comforting — this Crockpot Cheesesteak Potato Casserole is the ultimate solution.

It’s everything you love about a classic cheesesteak — savory beef, melty cheese, sautéed peppers, and onions — all layered with tender, buttery potatoes and slow-cooked to perfection. The result? A rich, comforting casserole that practically melts in your mouth.

Best of all, it’s made right in your slow cooker, which means minimal effort and maximum flavor — perfect for busy weeknights or when you just want a set-it-and-forget-it meal that everyone will love.

Ingredients

For the Casserole Base:

1½ lbs (680g) Russet potatoes, peeled and diced into ½-inch cubes
1 lb ground beef (or shaved steak for a more authentic cheesesteak flavor)
1 red bell pepper, chopped
1 medium onion, chopped
2 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional, for extra color and depth)

For the Creamy Cheese Layer:

1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
½ cup sour cream
1 cup beef broth
2 cups shredded provolone or mozzarella cheese (divided)
1 cup shredded cheddar cheese (for topping)

Optional Garnishes:

Fresh parsley, chopped
Crushed red pepper flakes (for a little kick)

Instructions

Step 1: Brown the Beef

In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink.
Drain excess fat, then stir in Worcestershire sauce, garlic powder, onion powder, salt, pepper, and paprika.
Add in the chopped bell pepper and onion, and cook for another 3–4 minutes, just until slightly softened.
Remove from heat and set aside.
Tip: For an authentic Philly cheesesteak flavor, you can use shaved ribeye or sirloin instead of ground beef!

Step 2: Prepare the Potatoes

Peel and dice the Russet potatoes into bite-sized cubes.
To help them cook evenly, try to keep them all around the same size.

Step 3: Mix the Creamy Sauce

In a medium bowl, whisk together:

Cream of mushroom soup,
Sour cream, and
Beef broth.

This creates a rich, velvety sauce that coats every layer of the casserole.

Step 4: Layer in the Crockpot

Lightly grease your slow cooker with cooking spray or butter. Then layer as follows:

Half of the diced potatoes
Half of the beef and veggie mixture
Half of the cheese sauce mixture
Sprinkle with a handful of shredded provolone

Repeat the layers one more time, finishing with provolone on top.

Step 5: Cook to Perfection

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender and everything is bubbling hot.

About 20 minutes before serving, sprinkle the top with cheddar cheese, cover again, and let it melt into gooey perfection.

Step 6: Serve and Enjoy

Scoop generous portions into bowls or plates.
Garnish with fresh parsley and a sprinkle of red pepper flakes if you like a little heat.
Serve warm and watch it disappear fast!

Tips & Variations

Add mushrooms: For a classic Philly flavor, toss in sliced mushrooms with the peppers and onions.
Make it spicier: Add a diced jalapeño or a pinch of cayenne pepper.
Swap the cheese: Try provolone for authenticity, or mozzarella for extra meltiness.
Crispy finish: Transfer to an oven-safe dish and broil for 2–3 minutes before serving for a golden, bubbly top.

Storage

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Microwave or reheat in the oven at 350°F until warmed through.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Final Thoughts

This Crockpot Cheesesteak Potato Casserole is everything comfort food should be — hearty, cheesy, and full of flavor. With just a few minutes of prep, your slow cooker does all the work, leaving you with a creamy, cheesy, potato-packed meal that satisfies every craving.

It’s the kind of dish your family will ask for again and again — and once you taste it, you’ll see why.