Crockpot Cheesesteak Potato Casserole

Why You’ll Love This Recipe

I love how this casserole combines the bold flavors of a classic Philly cheesesteak with the cozy, hearty feel of a potato bake. Everything cooks in the Crockpot, so it’s completely hands-off once I prep the ingredients. It’s family-friendly, filling, and versatile—I can easily tweak the ingredients based on what I have in my fridge. Best of all, it’s a true one-pot meal, which means fewer dishes for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potato mixture:

• russet potatoes, peeled and diced

Meat and vegetable mixture:

• ground beef or shaved steak

• onion, diced

• green bell pepper, diced

• garlic, minced

Additional ingredients:

• shredded cheddar or provolone cheese

• beef broth

• Worcestershire sauce

• salt

• black pepper

• paprika

• cooking spray or butter for greasing

Directions

1. I start by greasing the inside of my Crockpot with butter or cooking spray to prevent sticking.

2. In a skillet, I brown the beef or steak over medium heat. Once it’s nearly cooked, I stir in the diced onion, bell pepper, and garlic. I cook everything until the veggies are soft and the meat is fully cooked.

3. In a large bowl, I mix the cooked meat and veggie mixture with the diced potatoes, beef broth, Worcestershire sauce, salt, pepper, and paprika.

4. I layer half of this mixture into the Crockpot and sprinkle a generous amount of shredded cheese on top. Then I repeat with the remaining meat and potatoes and finish with more cheese.

5. I cover the Crockpot and cook the casserole on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and the cheese is fully melted.

6. Once it’s done, I scoop it into bowls and serve it warm.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 6 hours to cook on low (or 3 hours on high), for a total time of roughly 6 hours and 15 minutes.

Variations

• I sometimes use pepper jack or a sharp white cheddar for a little extra kick.

• Sliced mushrooms make a great addition to the veggie mix and give it an earthy flavor.

• If I’m short on time, I use frozen diced potatoes—no need to peel or chop.

• For a leaner option, I substitute ground turkey or chicken.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the microwave or in a covered skillet over low heat until heated through. This casserole also freezes well—perfect for batch cooking or meal prep. I freeze it in individual portions and reheat as needed.

FAQs

Can I make this recipe ahead of time?

Yes, I often prep the meat and veggie mixture the day before. I store it in the fridge, then just mix everything and assemble in the Crockpot when I’m ready to cook.

Can I use frozen potatoes?

Definitely. Frozen diced potatoes work really well here and save me a lot of time. I just make sure they’re evenly mixed with the other ingredients.

What kind of cheese works best?

I like cheddar for its sharpness or provolone for a more authentic cheesesteak flavor. Pepper jack adds a nice spicy twist if I want more heat.

Can I cook this in the oven instead?

Yes, I layer everything into a greased casserole dish, cover with foil, and bake at 375°F for about 45–60 minutes, uncovering at the end to let the cheese brown.

How do I keep the potatoes from getting mushy?

I dice them into uniform, bite-sized cubes and make sure not to overcook. Cooking on low gives me better texture if I have the time.

Conclusion

This Crockpot Cheesesteak Potato Casserole is one of those set-it-and-forget-it meals that delivers big comfort with minimal effort. It’s warm, cheesy, and packed with savory flavor—exactly what I want when I need something easy but satisfying. Whether I’m feeding a crowd or just stocking up on leftovers, this dish always hits the spot.