Crockpot Cheesesteak Potato Casserole

Prepare to fall in love with the ultimate comfort food mash-up: a Crockpot Cheesesteak Potato Casserole! This ingenious slow-cooker creation takes all the savory, cheesy goodness of a classic Philly cheesesteak and combines it with tender potatoes in a hearty, easy-to-make casserole. Layers of perfectly seasoned ground beef, vibrant bell peppers, sweet onions, and thinly sliced potatoes are slow-cooked to perfection in a rich beef broth, then smothered in melty provolone cheese. It’s a set-it-and-forget-it meal that delivers deep, satisfying flavors and a truly satisfying texture with minimal effort. Perfect for busy weeknights, chilly evenings, or feeding a hungry crowd, this casserole promises a comforting experience that will quickly become a family favorite.

Ingredients:

For the Meat & Vegetables:

• 2 pounds lean ground beef (e.g., 80/20 or 85/15), cooked and drained
• 3 large bell peppers (any color, such as green, red, yellow), thinly sliced
• 2 medium yellow onions, thinly sliced
• 3 large russet or Yukon gold potatoes, scrubbed and very thinly sliced (about ⅛-inch thick)

For the Sauce & Seasoning:

• 1 cup beef broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)

For the Cheese:

• 2 cups provolone cheese, shredded (or thinly sliced and torn)

For Garnish (Optional):

• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare the Ground Beef:
   • In a large skillet, cook the 2 pounds of ground beef over medium heat, breaking it up with a spoon, until it is thoroughly browned and cooked through.
   • Carefully drain any excess fat from the cooked ground beef and set it aside.
2. Prepare Vegetables and Slow Cooker:
   • While the beef cooks, thinly slice the bell peppers and onions. For best results in a casserole, aim for uniform, thin slices.
   • Thinly slice the potatoes. A mandoline slicer works wonders for achieving consistent, very thin potato slices, which ensures they cook evenly and become tender.
   • Lightly grease the inside of your slow cooker (6-quart or larger) with cooking spray or a little oil to prevent sticking.
3. Layer the Casserole in the Crockpot:
   • Begin by layering half of the thinly sliced potatoes evenly on the bottom of the prepared slow cooker.
   • Next, spread half of the cooked and drained ground beef over the potato layer.
   • Follow with half of the sliced bell peppers and onions, distributing them evenly.
   • Sprinkle generously with half of the shredded provolone cheese.
   • Repeat these layers: the remaining sliced potatoes, then the remaining ground beef, followed by the rest of the bell peppers and onions.
4. Prepare and Pour the Broth Mixture:
   • In a small bowl, whisk together the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until well combined.
   • Carefully pour this broth mixture evenly over all the layered ingredients in the crockpot. Ensure the liquid gets down into the layers.
5. Cook the Casserole:
   • Cover the crockpot with its lid.
   • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
   • The casserole is ready when the potatoes are fork-tender and the cheese has melted into the layers, becoming wonderfully bubbly and gooey. If you want a browned cheese top, you can transfer the casserole to an oven-safe dish and broil for 2-3 minutes after cooking (watch carefully!).
6. Garnish and Serve:
   • Once cooked, gently stir the casserole to combine the layers a bit and ensure all ingredients are coated in the cheesy sauce.
   • If desired, sprinkle fresh chopped parsley over the top for a touch of color and freshness.
   • Serve warm and enjoy this incredibly hearty and comforting Crockpot Cheesesteak Potato Casserole!

Tips, Variations, and Storage:

• Uniform Slices: Thin, even potato slices are key for proper cooking. A mandoline is highly recommended.
• Cheese Choice: While provolone is classic for cheesesteaks, you can also use Monterey Jack, mozzarella, or a blend of cheeses.
• Spicy Kick: Add a pinch of red pepper flakes to the broth mixture for a touch of heat.
• Mushroom Addition: Sautéed sliced mushrooms can be added along with the bell peppers and onions for more depth of flavor.
• Creamy Texture: For an even creamier casserole, you can stir in 4 oz of cream cheese or a splash of heavy cream with the broth mixture.
• Ground Beef Alternative: While ground beef is easy, thinly sliced cooked steak (like sirloin or ribeye, as in traditional cheesesteaks) can also be used if you pre-cook and chop it.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave or larger portions covered in the oven (at 325°F/160°C) until heated through.

Pairings:

• Bread: Crusty bread, hoagie rolls (to mimic a cheesesteak!), or garlic bread would be perfect for soaking up the delicious juices.
• Salad: A simple green salad with a light vinaigrette would provide a fresh counterpoint to the richness of the casserole.
• Vegetable Side: Roasted asparagus or a side of steamed broccoli could add more green to the meal.
• Beverages: A cold beer, soda, or iced tea would complement this hearty dish well.

Quick Info:

• Prep Time: 20-25 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: Approximately 3.5 – 8.5 hours (mostly passive slow-cooker time)
• Servings: 6-8
• Cuisine: American Comfort Food
• Effort Level: Easy (mostly hands-off)