Crockpot Cheesesteak Potato Casserole | Easy Crock Pot Potatoes Dinner

 There’s something incredibly comforting about letting the slow cooker do all the work while your kitchen fills with the irresistible aroma of a hearty, cheesy dinner. This Crockpot Cheesesteak Potato Casserole is one of those meals that feels indulgent yet incredibly easy, making it a go-to for busy weeknights or laid-back weekends. Tender slices of beef, soft potatoes, sautéed peppers and onions, all wrapped in a creamy, melty cheese sauce—this dish brings classic cheesesteak flavors straight to your dinner table with minimal effort.

What makes this recipe a standout is how perfectly it delivers rich flavor using simple ingredients and smart Crock Pot Cooking. The potatoes soak up all the savory juices as they cook low and slow, creating fork-tender Crock Pot Potatoes that practically melt in your mouth. Combined with seasoned Crockpot Beef, this dish checks all the boxes for satisfying comfort food. It’s the kind of meal that proves why Crockpot Dishes are a lifesaver for families and anyone short on time.

This creamy bake easily earns its place among your favorite Crockpot Casserole ideas and dependable Beef Casserole Recipes. Using a Crock Pot Slow Cooker allows the flavors to develop beautifully without constant attention, making it perfect for stress-free evenings. Whether you’re planning cozy Dinner Recipes Crockpot style or building your collection of reliable Crockpot Recipes Slow Cooker favorites, this casserole delivers every time.

Serve it straight from the slow cooker, pair it with a simple salad, and watch it disappear fast. Comfort food doesn’t get easier—or more delicious—than this.

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Crockpot Cheesesteak Potato Casserole | Easy Crock Pot Potatoes Dinner

⭐ 4.8 (16 ratings) • Slow Cooker • Comfort Food

Ingredients

• 2 pounds russet potatoes, peeled and thinly sliced
• 1 pound ribeye or sirloin steak, sliced very thin (or ground beef)
• 1 large onion, sliced into thin strips
• 1 large green bell pepper, sliced thin
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 2 cups shredded provolone cheese (or provolone–mozzarella blend)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup beef broth or water
• 1 tablespoon Worcestershire sauce (optional)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the sliced beef (or ground beef) for 4–5 minutes. Season with salt, pepper, garlic powder, and onion powder. Set aside and drain excess grease.
2. Slice the onion and green bell pepper into thin strips.
3. Layer sliced potatoes in the bottom of the slow cooker. Add half the beef, half the vegetables, and half the cheese.
4. Repeat with remaining potatoes, beef, vegetables, and cheese.
5. In a bowl, mix cream of mushroom soup, sour cream, beef broth (or water), and Worcestershire sauce. Pour evenly over the casserole.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Add remaining cheese during the last 30 minutes.
7. Serve hot once potatoes are tender and cheese is melted.

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