Name: Crockpot Cheesesteak Potato Casserole Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 ½ pounds thinly sliced steak (like ribeye or sirloin); 2 tablespoons Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; 6 cups potatoes (peeled and diced into ½-inch cubes); 1 green bell pepper (sliced); 1 red bell pepper (sliced); 1 yellow onion (sliced); 2 cups shredded provolone or mozzarella cheese (divided); ½ cup beef broth; 2 tablespoons olive oil; Chopped parsley for garnish (optional)

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This Crockpot Cheesesteak Potato Casserole is everything you crave on a busy night: rich, melty cheese, tender steak, and buttery potatoes, all slow-simmered together to create true comfort food magic. Each bite delivers the savory flavors of a classic Philly cheesesteak, but with a hearty, homey twist. Whether you’re feeding a hungry family or planning a cozy weekend feast, this dish promises to become your new go-to crowd-pleaser.

Crockpot Cheesesteak Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Crockpot Cheesesteak Potato Casserole lies in its simple yet powerfully flavorful ingredients. Each one props up the casserole’s flavor profile, from the creamy potatoes to the gooey cheese, turning an effortless dump-and-cook recipe into a meal worth remembering.

Steak (1½ pounds, thinly sliced ribeye or sirloin): Choose a well-marbled cut for maximum tenderness and that distinct cheesesteak flavor.
Worcestershire sauce (2 tablespoons): Adds a punch of umami and deep, savory undertones to the steak.
Garlic powder (1 teaspoon): Infuses subtle garlicky warmth without the hassle of fresh chopping.
Onion powder (1 teaspoon): Lends an extra layer of sweetness that complements both steak and potatoes.
Salt (1 teaspoon): The unsung hero that brightens and elevates every other ingredient.
Black pepper (½ teaspoon): Gives just the right touch of heat to balance the richness.
Potatoes (6 cups, peeled and diced into ½-inch cubes): Yukon golds or russets work beautifully for a creamy, hearty bite.
Green bell pepper (1, sliced): Brings sweet crunch and that signature cheesesteak color.
Red bell pepper (1, sliced): Adds vibrancy and another layer of gentle sweetness.
Yellow onion (1, sliced): Melts into everything, lending aromatic depth with each forkful.
Shredded provolone or mozzarella cheese (2 cups, divided): Use half for the gooey layers and save the rest for a bubbling, irresistible topping.
Beef broth (½ cup): Keeps the casserole juicy and helps meld every flavor together.
Olive oil (2 tablespoons): Helps the veggies roast up tender, with a subtle richness in every bite.
Chopped parsley (optional, for garnish): A hit of fresh green to liven up the finished dish.

How to Make Crockpot Cheesesteak Potato Casserole

Step 1: Marinate the Steak

Start by tossing your thinly sliced steak in a bowl with Worcestershire sauce, garlic powder, onion powder, salt, and pepper. This quick marinade breathes flavor into each bite, giving the final Crockpot Cheesesteak Potato Casserole that unmistakable steakhouse quality with almost no effort. Let this sit while you prep the rest.

Step 2: Prep the Crockpot and Veggies

Coat the inside of your trusty slow cooker with a little oil or nonstick spray. Add the potatoes, green and red bell peppers, and the sliced yellow onion. Drizzle with olive oil, then give everything a good toss. This step ensures the veggies soften evenly and soak up every savory drip of flavor as the casserole cooks.

Step 3: Layer and Assemble

Now for the fun part: layering! Scatter half of your marinated steak evenly over the vegetables, then top with a generous helping of shredded cheese. Repeat with another layer of steak and cheese so every bite boasts juicy steak and gooey cheese. Finally, pour the beef broth over everything to guarantee maximum tenderness and moisture.

Step 4: Slow Cook to Perfection

Pop the lid on and let your Crockpot Cheesesteak Potato Casserole work its magic. Cook on low for 6 to 7 hours (or on high for 3 to 4 hours) until the potatoes are fork-tender and the steak is beautifully cooked through. If you love extra cheesy goodness, sprinkle a little more cheese on top towards the end and let it melt before serving.

Step 5: Garnish and Serve

When your kitchen smells irresistible and the cheese is perfectly gooey, your casserole is ready! Sprinkle with chopped parsley if you like a pop of color, then grab a big spoon and dig in while it’s piping hot.

How to Serve Crockpot Cheesesteak Potato Casserole

Garnishes

A fresh sprinkle of chopped parsley adds a lovely green touch and fresh bite that balances the rich, cheesy flavors of the Crockpot Cheesesteak Potato Casserole. A dusting of extra black pepper or thinly sliced scallions also works wonders for both presentation and flavor.

Side Dishes

To round out your hearty main, pair this casserole with a crisp green salad tossed in tangy vinaigrette, or serve with some classic garlic bread for soaking up every bit of cheesy sauce. Roasted broccoli or sautéed green beans on the side help create a balanced, full plate.

Creative Ways to Present

Spoon generous portions of Crockpot Cheesesteak Potato Casserole into individual ramekins for a fun, upscale spin, or try stuffing leftovers into crusty hoagie rolls for a mashup Philly cheesesteak sandwich. With a sprinkle of fresh parsley or a few extra cheese shavings, even leftovers feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

If you find yourself blessed with extra Crockpot Cheesesteak Potato Casserole, simply spoon it into an airtight container and tuck it in the fridge. It keeps beautifully for up to 4 days and actually gets more flavorful as the seasonings meld.

Freezing

This casserole freezes surprisingly well! Pack cooled servings into freezer-friendly containers, press out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before enjoying again.

Reheating

To warm up leftovers, microwave individual portions until piping hot, or reheat larger amounts covered in a 350°F oven for 20 minutes. Add a sprinkle of extra cheese on top before baking for a bubbly finish.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye and sirloin are wonderfully tender, you can also use flank steak or even shaved beef. Just be sure to slice it thin for the best melt-in-your-mouth texture in the Crockpot Cheesesteak Potato Casserole.

What type Main Course

Yukon gold or russet potatoes are both fantastic options. Yukon golds give you a naturally buttery result, while russets break down slightly more for a creamier, softer bite.

Can I add mushrooms to the casserole?

Definitely! Sliced mushrooms add extra depth and earthiness. Just toss them in with your other veggies for an even heartier twist on the original Crockpot Cheesesteak Potato Casserole.

Is it possible to make this dish gluten-free?

Yes, as written, this recipe is already gluten-free. Double-check the labels on your Worcestershire sauce and beef broth, as some brands may use wheat-based ingredients.

Can I prep this recipe the night before?

For sure! You can slice the steak, prep the veggies, and marinate the meat up to a day in advance. In the morning, just layer everything in the crockpot and go. Crockpot Cheesesteak Potato Casserole couldn’t be easier!

Final Thoughts

If you’re craving dinner that feels like a warm embrace, give this Crockpot Cheesesteak Potato Casserole a try. It’s hearty, incredibly satisfying, and destined to earn a spot in your family’s comfort food hall of fame. Grab your slow cooker and let this dish bring smiles to the table tonight!

Crockpot Cheesesteak Potato Casserole Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 6 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Cheesesteak Potato Casserole is a hearty and comforting dish that combines tender steak, potatoes, bell peppers, and cheese, all cooked to perfection in a slow cooker. With layers of savory flavors and melty cheese, it’s a satisfying meal the whole family will love.

Ingredients

Scale

Steak:

1 ½ pounds thinly sliced steak (like ribeye or sirloin)
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper

Potato Mixture:

6 cups potatoes (peeled and diced into ½-inch cubes)
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 yellow onion (sliced)
2 cups shredded provolone or mozzarella cheese (divided)
½ cup beef broth
2 tablespoons olive oil

Garnish:

Chopped parsley for garnish (optional)

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Instructions

Prepare the Steak: Toss the sliced steak with Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Set aside.
Layer the Ingredients: Grease the slow cooker and add the diced potatoes, bell peppers, and onion. Drizzle with olive oil. Layer seasoned steak and cheese over the vegetables. Repeat layers. Pour beef broth over the top.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender and steak is cooked. Add extra cheese on top if desired in the last 10–15 minutes.
Serve: Garnish with parsley and serve hot.