Description
This Crockpot Cheesesteak Potato Casserole combines the rich flavors of ground beef, sautéed bell peppers and onions, and cheesy goodness with tender diced potatoes. Cooked slowly in a crockpot, the dish is comforting, hearty, and perfect for an effortless weeknight dinner.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 cup sliced bell peppers
- 1 cup sliced onion
- 2 cloves minced garlic
Seasoning and Sauces
- 1 tbsp steak seasoning
- 1 tbsp Worcestershire sauce
Potatoes and Dairy
- 3 cups diced potatoes (partially cooked)
- 1 can (10.5 oz) cheddar cheese soup
- 1 cup shredded provolone cheese
- 1/2 cup sour cream
Instructions
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat to keep the casserole from becoming greasy.
- Sauté Vegetables: Add sliced bell peppers, onions, and minced garlic to the skillet with the beef. Season with steak seasoning and Worcestershire sauce. Cook until vegetables become tender and fragrant, about 5-7 minutes.
- Partially Cook Potatoes: Prepare the diced potatoes by boiling them for about 5 minutes or microwaving until slightly softened but not fully cooked to ensure they finish cooking in the crockpot with the other ingredients.
- Combine Ingredients in Crockpot: Transfer the cooked beef and sautéed vegetables into the crockpot.
- Add Remaining Ingredients: Add the partially cooked diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream to the crockpot bowl.
- Mix Thoroughly: Stir all the ingredients together until evenly combined to ensure consistent flavor throughout the casserole.
- Cook in Crockpot: Cover the crockpot and cook on high for 2 hours or low for 4-5 hours, until the potatoes are tender and the cheese is melted and bubbly.
- Serve and Enjoy: Once cooked, serve the casserole hot for a delicious, comforting meal.
Notes
- You can substitute provolone cheese with mozzarella or your preferred mild cheese if desired.
- For a spicier twist, add diced jalapeños or a pinch of red pepper flakes when sautéing vegetables.
- Partially cooking the potatoes is essential to ensure they cook evenly without becoming mushy in the crockpot.
- If you prefer thicker casserole texture, reduce the amount of cheddar cheese soup slightly.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
