If you’re looking for a hearty, cheesy, and utterly comforting dinner that the whole family will rave about, the Crockpot Cheesesteak Potato Casserole is your new best friend. This recipe captures everything we love about Philly cheesesteaks—savory meat, gooey cheese, vibrant peppers and onions—and layers it all with tender potatoes for a meal that pretty much cooks itself. With just a few everyday ingredients and minimal prep, you get layers of crave-worthy flavor, aromas that fill your home, and a satisfying casserole perfect for busy weeknights or cozy weekends.

Ingredients You’ll Need

Crockpot Cheesesteak Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

This list of ingredients is blissfully simple, but don’t underestimate how each one shapes the final Crockpot Cheesesteak Potato Casserole—melding together for creamy richness, savory goodness, and just the right pop of color and zip.

Russet potatoes: Their sturdy texture holds up beautifully in the slow cooker and soaks in every delicious flavor.
Ground beef or shaved steak: Go classic with thinly sliced steak or keep it quick and budget-friendly with ground beef—either way, you get hearty, meaty bites.
Green bell pepper: Sliced pepper brings freshness and that iconic cheesesteak appeal.
Onion: Sweet and aromatic, diced onion ties everything together.
Garlic: Two cloves is just enough to add depth without overpowering.
Salt: Essential for seasoning every potato and meat bite perfectly.
Black pepper: Adds a mellow heat and enhances savory notes.
Paprika: For subtle warmth and gorgeous color throughout the casserole.
Worcestershire sauce: Just a splash gives the casserole those unmistakable beefy, umami undertones.
Shredded provolone cheese: Classic cheesesteak flavor and the ultimate gooey melt.
Shredded mozzarella cheese: Stringy, melty, and mild—this cheese gives lovely texture.
Shredded cheddar cheese: For a touch of sharpness and golden color.
Sour cream: Added at the end for ultra-creamy richness that brings everything together.
Cream cheese: Makes the casserole lusciously smooth and velvety.
Chopped parsley (optional): A sprinkle of green just before serving brightens the whole dish.

How to Make Crockpot Cheesesteak Potato Casserole

Step 1: Brown the Meat

Start by heating a large skillet over medium heat and crumble in your ground beef or scatter your shaved steak. Cook until browned, stirring and breaking up the meat as needed. If there’s excess fat, drain it off before moving on—this keeps your casserole rich but not greasy.

Step 2: Sauté the Aromatics

Add the diced onion, green bell pepper, and minced garlic to the skillet with your browned meat. Sauté everything for 3 to 4 minutes until the veggies soften and the garlic becomes fragrant. Season this mixture with the salt, black pepper, paprika, and Worcestershire sauce for layers of flavor.

Step 3: Layer in the Slow Cooker

Grease the bottom and sides of a 6-quart slow cooker to prevent sticking (cooking spray works great). Now layer half of your diced potatoes evenly over the bottom. Top with half the meaty, veggie mixture, and a sprinkling of half your shredded cheeses (provolone, mozzarella, cheddar). Repeat these layers one more time, ending with the cheese—a promise of glorious, melty topping.

Step 4: Cook Low and Slow

Set your slow cooker to low for 5 to 6 hours or crank it to high for 2 1/2 to 3 hours—either way, you’ll know it’s done when the potatoes are tender and the cheese on top is irresistibly melted. The kitchen will smell absolutely amazing as the Crockpot Cheesesteak Potato Casserole cooks!

Step 5: Stir in the Creaminess

About 30 minutes before serving, gently stir in the sour cream and cream cheese. Let them melt into the hot, bubbling casserole, adding silky richness and melding all the layers together. Stir gently to maintain those lovely potato and cheese pockets.

Step 6: Finish and Serve

Once the creaminess is fully incorporated and everything is piping hot, sprinkle with a bit of chopped parsley for color if you’d like. Scoop generous portions into bowls or plates, making sure you get a bit of every layer in each serving.

How to Serve Crockpot Cheesesteak Potato Casserole

Garnishes

A fresh sprinkle of chopped parsley is always a win—it adds a burst of color and a touch of herbal brightness that balances the richness of your Crockpot Cheesesteak Potato Casserole. For a Philly twist, try adding a few sautéed mushrooms on top, or drizzle with extra melted provolone for even more ooey-gooey goodness.

Side Dishes

This casserole is pretty much a meal on its own, but if you want to round things out, try serving it with a crisp green salad dressed in vinaigrette, roasted broccoli, or even a pan of garlic bread to scoop up every last cheesy bit. Anything light and crunchy is a great partner for the creamy, savory vibes of the casserole.

Creative Ways to Present

If you’re feeling fun, scoop the Crockpot Cheesesteak Potato Casserole into hollowed-out sourdough bread bowls for a playful presentation. Or, pile leftovers onto toasted hoagie rolls, Philly-style—think of it as the most comforting cheesesteak sandwich-meets-casserole hybrid!

Make Ahead and Storage

Storing Leftovers

Let any leftover Crockpot Cheesesteak Potato Casserole cool completely, then transfer to an airtight container. Kept in the fridge, it’ll stay delicious and creamy for up to 3 days. The flavors deepen overnight, making leftovers utterly crave-worthy.

Freezing

You can freeze this casserole after it cools; just store in individual portions or whole in a freezer-safe container. It’s best enjoyed within 2 months. When ready to eat, thaw overnight in the fridge for easiest reheating and the best texture.

Reheating

For best results, reheat single portions in the microwave in 1-minute intervals, stirring after each, until hot and cheesy. Or, warm larger amounts in a preheated oven at 350°F, covered with foil, for about 20 to 25 minutes. Add a splash of milk if it looks a little thick, and garnish again before serving.

FAQs

Can I make Crockpot Cheesesteak Potato Casserole with chicken instead of beef?

Absolutely! You can swap in shredded rotisserie chicken or thinly sliced cooked chicken breast. The flavors will still pop, especially when paired with the trio of cheeses and classic seasonings.

What potato variety works best?

Russet potatoes are first choice for this Crockpot Cheesesteak Potato Casserole thanks to their fluffy texture and ability to hold their shape. Yukon Golds are a great option too for a more buttery flavor.

Is it possible to add extra veggies?

Definitely! Sliced mushrooms are especially at home here, as are red bell peppers or even a handful of baby spinach stirred in at the end. Just don’t overload the slow cooker so the potatoes can still cook evenly.

Can I prep Crockpot Cheesesteak Potato Casserole in advance?

Yes! You can brown the meat and sauté veggies the night before and store them in the fridge. In the morning, all you have to do is peel and dice the potatoes and assemble everything in your slow cooker.

What’s the easiest way to make it spicier?

Swap the provolone for a spicy cheese like pepper jack, toss in a few diced jalapeños with the bell peppers, or add a dash of hot sauce when stirring in the sour cream for an extra kick.

Final Thoughts

There’s just something magical about coming home to a bubbling Crockpot Cheesesteak Potato Casserole—the comforting aroma, the melty cheese, and the hearty layers make every bite a cozy celebration. I can’t wait for you to share this irresistible, easy dinner with your own family and friends!

Crockpot Cheesesteak Potato Casserole Recipe

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4.6 from 14 reviews

Author: Emma
Total Time: 5 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Cheesesteak Potato Casserole combines the flavors of a classic Philly cheesesteak in a deliciously comforting and easy slow cooker dish. Layers of tender potatoes, savory beef, and gooey cheeses meld together for a hearty meal.

Ingredients

Scale

Potato Layer:

1 1/2 pounds russet potatoes (peeled and diced into 1/2-inch cubes)

Meat and Vegetable Layer:

1 pound ground beef or shaved steak
1 green bell pepper (diced)
1 small onion (diced)
2 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon Worcestershire sauce

Cheese and Cream Layer:

1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons cream cheese

Chopped parsley for garnish (optional)

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Instructions

Cook Meat Mixture: In a skillet, brown ground beef or shaved steak. Add onion, bell pepper, garlic, and seasonings. Sauté until softened.
Layer Ingredients: In a greased slow cooker, layer potatoes, meat mixture, and cheeses. Repeat layers.
Cook: Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours until potatoes are tender.
Finish: Stir in sour cream and cream cheese during the last 30 minutes of cooking. Garnish with parsley before serving.

Notes

You can swap provolone for pepper jack for a spicier kick.
Shaved ribeye provides an authentic flavor, while ground beef is a quicker, budget-friendly option.
Enhance with mushrooms for a Philly-inspired twist.

Prep Time: 15 minutes
Cook Time: 5 hours (low) or 2 1/2 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American