Crockpot Cheesesteak Potato Casserole

Introduction

If you love the flavors of a classic Philly cheesesteak but crave the heartiness of a potato casserole, this Crockpot Cheesesteak Potato Casserole is the best of both worlds. Packed with juicy ground beef, tender potatoes, bell peppers, onions, and gooey melted cheese, this slow cooker recipe transforms simple ingredients into a family-friendly dinner. The crockpot does all the work, making it a perfect set-it-and-forget-it option for busy weeknights.

My recipe story

This recipe was born out of my love for both cheesesteaks and comfort food casseroles. On a particularly busy week, I wanted something filling and flavorful that wouldn’t keep me tied to the stove. I had potatoes on hand, ground beef in the freezer, and some peppers and onions that needed to be used. That’s when the idea struck: combine all the flavors of a Philly cheesesteak into a cozy casserole right in my slow cooker. After a few tweaks to get the seasoning and cheese just right, this dish quickly became a staple at my dinner table. It’s one of those meals that brings everyone back for seconds!

Ingredient breakdown

The beauty of this casserole lies in its simple ingredients, each one contributing to the hearty and savory flavor. Potatoes serve as the base, providing that satisfying comfort food element. Russet potatoes are ideal because they hold their shape while becoming tender in the slow cooker, creating a creamy yet structured texture. You’ll want to dice them evenly to ensure they cook at the same rate.

Ground beef adds protein and the classic cheesesteak taste. Lean ground beef works well here, but you can also use ground turkey or chicken for a lighter variation. The vegetables—bell peppers, onions, and garlic—bring freshness and depth of flavor, giving you that authentic cheesesteak vibe. A generous layer of shredded cheese (provolone, mozzarella, or even cheddar) ties everything together with gooey deliciousness. Seasonings like salt, pepper, Worcestershire sauce, and Italian herbs elevate the flavor without complicating the dish.

Equipment you’ll need

• 6-quart slow cooker (or larger for doubling the recipe)
• Large skillet for browning ground beef
• Chef’s knife for chopping vegetables
• Cutting board
• Mixing spoon or spatula
• Measuring cups and spoons

Step-by-step directions

Step 1: Prepare the ingredients. Peel and dice the potatoes into bite-sized cubes, making sure they’re uniform in size for even cooking. Chop the bell pepper and onion into small, even pieces. Mince the garlic. Shred your cheese if not pre-shredded, as freshly grated cheese melts better. Having everything prepped before you start cooking will make the process smooth and efficient.

Step 2: Brown the beef. In a large skillet over medium-high heat, cook the ground beef until it’s no longer pink, breaking it apart with a spatula as it cooks. Drain off any excess grease to avoid an overly oily casserole. Stir in the chopped onions and garlic, letting them cook until softened and fragrant, about 3–4 minutes. This step enhances the flavor base of your dish.

Step 3: Layer the slow cooker. Grease the inside of your crockpot lightly with nonstick spray. Add half the diced potatoes as the first layer, then spoon half of the beef mixture on top. Sprinkle half of the chopped bell peppers, then add a generous handful of shredded cheese. Repeat the layering process with the remaining ingredients, finishing with a top layer of cheese to ensure a golden, gooey finish.

Step 4: Cook low and slow. Cover the crockpot with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The potatoes should be fork-tender and the cheese fully melted. Avoid opening the lid too often during cooking, as it releases heat and can extend the cooking time.

Step 5: Serve and enjoy. Once the casserole is fully cooked, give it a gentle stir to distribute the melted cheese throughout. Let it rest for about 5 minutes before serving so the layers can set slightly. Garnish with fresh parsley or green onions for a pop of color, and serve warm directly from the crockpot or portioned into bowls.

Variations & substitutions

This casserole is very versatile, so feel free to customize it to your taste. Swap the ground beef for ground turkey, ground chicken, or even crumbled sausage for a different protein profile. If you prefer vegetarian meals, use plant-based ground meat and vegetable broth. Cheese lovers can experiment with blends like provolone and mozzarella for that authentic Philly cheesesteak flavor or go bold with pepper jack for a spicy kick. For added nutrition, toss in mushrooms, zucchini, or spinach. You can even drizzle a little cream or add cream cheese between layers for extra creaminess.

Storage, freezing & make-ahead

This casserole stores beautifully, making it an excellent meal prep option. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the casserole cool completely before transferring portions to freezer-safe containers. It will keep for up to 2 months. Reheat in the microwave for quick single servings, or warm in the oven at 350°F (175°C) until heated through. If making ahead, assemble the casserole up to 24 hours in advance, store it covered in the refrigerator, then cook it in the crockpot when ready.

Serving ideas & pairings

While this Crockpot Cheesesteak Potato Casserole is a complete meal on its own, pairing it with a few side dishes makes dinner extra special. A crisp garden salad with vinaigrette adds a refreshing balance. Steamed or roasted vegetables like broccoli, green beans, or asparagus make excellent sides. If you’re serving a crowd, consider adding garlic bread, dinner rolls, or even a bowl of coleslaw. For drinks, a light beer, iced tea, or sparkling water with lemon pairs wonderfully. Finish the meal with something simple and sweet, like brownies or apple crisp.

FAQ

Can I make this casserole without a crockpot?
Yes! Simply layer the ingredients in a greased baking dish and bake at 375°F (190°C) for about 50–60 minutes, covering with foil for the first half of cooking and uncovering to melt and brown the cheese.

What’s the best cheese for cheesesteak flavor?
Provolone is the classic choice, but mozzarella, cheddar, or a blend of cheeses also work beautifully. Use your favorite or a mix for variety.

Can I use frozen potatoes?
Yes, frozen diced potatoes (hash browns) are a convenient shortcut. Add them directly to the crockpot without thawing, adjusting cooking time slightly if needed.

How do I prevent soggy casserole?
Be sure to drain excess grease from the beef and avoid adding too much liquid. If needed, leave the lid off during the last 20 minutes of cooking to release moisture.

Can I double this recipe?
Absolutely! Just use a larger crockpot (8 quarts or more) and increase cooking time by about 30–45 minutes to ensure even cooking.

Final thoughts

Crockpot Cheesesteak Potato Casserole is the ultimate comfort food that’s easy to make, customizable, and always a crowd-pleaser. Whether you’re cooking for your family, hosting friends, or prepping meals for the week, this dish delivers on both flavor and convenience. It combines the best of a Philly cheesesteak and a hearty potato bake, all with the ease of slow cooking. Once you try it, it’s bound to become a go-to recipe in your home.

Crockpot Cheesesteak Potato Casserole

---

• Author: Sarah White
• Total Time: 6 hours 20 minutes
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A hearty, cheesy slow cooker casserole with tender potatoes, savory beef, peppers, and gooey cheese. Comfort food made for busy nights.

---

Ingredients

• 1 lb ground beef

• 1 red bell pepper, chopped
• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups shredded provolone or mozzarella cheese
• 2 tbsp Worcestershire sauce

• 1 tsp Italian seasoning

• 1 tsp salt
• ½ tsp black pepper

1 tbsp olive oil or nonstick spray for crockpot

---

Instructions

1. Peel and dice the potatoes, chop the pepper and onion, and mince the garlic for even cooking.

2. In a skillet, brown the ground beef over medium-high heat until no longer pink, then drain excess grease.

3. Add onion and garlic to the skillet, cooking for 3–4 minutes until softened and fragrant. Stir in Worcestershire, salt, pepper, and Italian seasoning.
4. Lightly grease the crockpot. Layer half the potatoes, half the beef mixture, half the peppers, and half the cheese. Repeat layers, finishing with cheese on top.

5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are fork-tender and cheese is melted.

6. Let rest for 5 minutes, then serve warm garnished with fresh parsley or green onions.

Notes

 Use freshly shredded cheese for best melting. Leftovers store well in the fridge up to 4 days. Freeze cooled portions for up to 2 months. Serve with salad or steamed vegetables for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American