Crockpot Cheesesteak Potato Casserole

Instructions:

1. In a skillet over medium heat, cook the ground beef with minced garlic until browned and cooked through. Drain excess fat.
2. Lightly grease the inside of your crockpot or spray it with non-stick cooking spray.
3. Layer half of the sliced potatoes on the bottom of the crockpot.
4. Add half of the cooked beef, diced onions, bell peppers, and a mixture of the cheeses.
5. Repeat the layers with the remaining potatoes, beef, vegetables, and cheeses.
6. In a small bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and black pepper.
7. Pour the mixture evenly over the layered casserole.
8. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and the cheese is bubbly and golden.
9. Garnish with chopped green onions just before serving.

Variations:

• Steak Upgrade: Use thinly sliced ribeye or sirloin instead of ground beef for a more authentic cheesesteak feel.
• Spicy Version: Add jalapeños or a dash of hot sauce to the sauce mix.
• Cheese Lovers’ Twist: Mix in provolone or American cheese for extra creamy texture.
• Mushroom Boost: Add sliced mushrooms between layers for earthy richness.

Tips:

• Use a mandoline slicer for evenly thin potato slices to ensure they cook through.
• For extra depth of flavor, sauté the onions and peppers briefly before layering.
• If your slow cooker runs hot, check doneness around the 5-hour mark on low.
• Leftovers reheat well—store in the fridge for up to 3 days and reheat in the oven or microwave.

Crockpot Cheesesteak Potato Casserole brings together the comfort of home cooking and the iconic flavors of Philly in one effortless, crowd-pleasing dish. It’s cheesy, savory, and soul-warming—everything a great casserole should be.