Tender beef, caramelized peppers, creamy cheese, and sliced potatoes layered together in your slow cooker. Crockpot Cheesesteak Potato Casserole brings all the flavors of a Philly classic into a warm, easy weeknight dinner that practically makes itself.
I started testing this back in fall 2019 when a friend asked how to make her family’s favorite sandwich stretch further on a tight budget. After shooting it three timesadjusting the potato layering each roundI landed on a method that keeps everything tender without turning mushy. The trick is slicing your potatoes thin and letting the beef juices do the work while you’re off doing literally anything else.
Thomas Baker
Crockpot Cheesesteak Potato Casserole Easy Recipe
This Crockpot Cheesesteak Potato Casserole is a comforting and delicious meal that combines tender beef, thinly sliced potatoes, and melty provolone cheese. Perfect for an easy dinner, it layers fresh vegetables and savory seasonings for a hearty dish everyone will love.
Slice the beef, potatoes, onion, and green bell pepper into thin pieces to ensure even cooking and tender results.
Place half of the potato slices evenly in the bottom of the crockpot to form a solid base.
Layer half of the sliced onions and bell peppers on top of the potatoes, followed by half of the beef slices.
Sprinkle half of the garlic powder, salt, and black pepper over the layered ingredients.
Repeat by adding the remaining potatoes, onions, bell peppers, and beef slices, then season with the rest of the spices.
Pour the beef broth over the top layer and drizzle the olive oil evenly across the casserole.
Cover and cook on low for about 4 hours until the potatoes are soft and the beef is fully cooked.
Toward the end of cooking, sprinkle the shredded provolone cheese over the top and allow it to melt before serving.
Notes
For best results, slice all ingredients thinly to ensure tenderness. You can add the cheese in the last 15 minutes to avoid overcooking it. Leftovers store well in the refrigerator for up to 3 days.
Why You’ll Love This Crockpot Cheesesteak Potato Casserole
Here’s what makes this recipe a keeper: it takes the messy, melty magic of a Philly cheesesteak and turns it into a family-sized dinner that cooks while you work, carpool, or binge your favorite show. The slow cooker does all the heavy lifting, and you get tender beef, jammy peppers and onions, and layers of provolone melted into every bite.
Hands-off cooking: No babysitting the stovejust layer, set, and forget for 4–6 hours.
Budget-friendly stretch: One pound of beef feeds a crowd when you bulk it up with potatoes and veggies.
Comfort without fuss: All the nostalgic flavors of a cheesesteak sandwich, but in a fork-friendly casserole form.
Kid-approved: Cheesy, hearty, and familiarpicky eaters actually go back for seconds.
Ingredient Breakdown (And Why They Matter)
You’re working with everyday staples herenothing fancy, nothing hard to find. Thinly sliced beef steak brings that classic Philly vibe, while the potatoes soak up all the savory juices as they cook. The onion and green bell pepper add sweetness and a little crunch, and the provolone cheese? That’s the gooey, melty glue that holds everything together.
Seasoning is simple: garlic powder, black pepper, and salt hit all the right notes without overwhelming the beef. The beef broth keeps everything moist and adds a rich, meaty backdrop, while the olive oil brings a subtle richness that rounds out the flavors. Slice your potatoes thinlike ⅛ inch if you canso they cook all the way through without turning to mush.
How to Layer It Like a Pro
The secret to a perfectly cooked Crockpot Cheesesteak Potato Casserole is in the layering. Start with half your potato slices on the bottom, then add half the onion, green bell pepper, and beef. Sprinkle half your seasonings over that layer, then repeat the whole process again. This ensures every forkful has a little bit of everythingand that the flavors meld together as they cook low and slow.
Once your layers are stacked, pour the beef broth evenly over the top and drizzle with olive oil. The broth seeps down through the layers, cooking the potatoes and keeping the beef tender, while the oil adds just a hint of richness. Don’t skip that drizzleit makes a difference.
Layer
What Goes In
Bottom
Half the potato slices
Middle
Half the onion, bell pepper, beef, seasonings
Repeat
Remaining potatoes, veggies, beef, seasonings
Top
Beef broth + olive oil drizzle
Final Touch
Add provolone cheese in last 30 minutes
Timing and Temperature Tips
Set your crockpot on low for 6 hours or high for 4 hours. The low-and-slow method gives you the most tender beef and the creamiest potatoes, but high works great if you’re in a time crunch. About 30 minutes before you’re ready to eat, sprinkle the shredded provolone cheese over the top and let it melt into a gooey, golden blanket.
Pro Tip: If your cheese isn’t melting evenly, just give the crockpot lid a quick crack to let some steam escape during that last half hour. It helps the cheese get gloriously gooey instead of watery.
Swaps and Tweaks That Work
This recipe is wonderfully flexible. If provolone isn’t your thing, try mozzarella or a sharp cheddar for a different flavor profile. Out of green bell pepper? Red or yellow bell peppers work just as wellor skip them entirely if you’re not a pepper fan. You can also swap the beef steak for thinly sliced chicken breast if you prefer poultry.
Ingredient
Easy Swap
Provolone cheese
Mozzarella, cheddar, or Swiss
Green bell pepper
Red/yellow pepper, or omit
Beef steak
Thinly sliced chicken breast
Beef broth
Chicken broth or vegetable broth
Olive oil
Butter or avocado oil
Serving and Storing Your Casserole
Serve this straight from the crockpot with a big spoon and let everyone dig in family-style. It pairs beautifully with a simple green salad or steamed broccoli if you want to round out the meal. Leftovers keep in an airtight container in the fridge for up to 4 daysand honestly, they taste even better the next day once all the flavors have had time to marry.
To reheat, just pop a portion in the microwave for 2–3 minutes, or warm it gently on the stovetop with a splash of beef broth to keep things moist. You can also freeze individual servings for up to 3 monthsjust thaw overnight in the fridge before reheating.
Note: The potatoes may soften a bit more after freezing, but the flavor stays spot-on.
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs (Crockpot Cheesesteak Potato Casserole)
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they hold their shape well during slow cooking and absorb flavors beautifully. Yukon Gold potatoes also work great as they’re naturally creamy. I recommend slicing them about 1/4 inch thick for even cooking. Avoid waxy red potatoes as they can become mushy in the crockpot.
Can I use ground beef instead of steak?
Absolutely! Ground beef works wonderfully and is more budget-friendly. Brown 1 pound of ground beef with onions and peppers before adding to the crockpot. This creates a hearty, family-style version that’s just as delicious. Season the beef with salt, pepper, and a pinch of garlic powder while browning.
How long should I cook this dish on high vs low?
Cook on LOW for 4-5 hours or HIGH for 2-3 hours until potatoes are fork-tender. I prefer the low setting as it prevents overcooking and gives better texture. Add cheese during the last 30 minutes regardless of setting. Check potatoes with a fork – they should pierce easily but not fall apart.
What cheese gives the most authentic cheesesteak flavor?
Provolone cheese is the classic choice for authentic Philadelphia flavor, but American cheese melts incredibly smooth. I often use a combination of both – provolone for taste and American for creaminess. Avoid pre-shredded cheese as it doesn’t melt as well due to anti-caking agents.
Can this meal be prepared ahead of time?
Yes! Assemble everything except the cheese up to 24 hours ahead and refrigerate. When ready to cook, let it sit at room temperature for 30 minutes, then cook as directed. Add cheese during the last 30 minutes. This makes it perfect for busy weeknights or meal planning.
You’ll love how this Crockpot Cheesesteak Potato Casserole turns outtender beef, creamy potatoes, and that gooey provolone melting into every layer. It’s the kind of dinner that fills your kitchen with the most irresistible aroma while you’re barely lifting a finger. Set it, walk away, and come back to pure comfort on a plate.
Want to switch things up? Try adding mushrooms for an earthy twist, or swap in pepper jack if you like a little kick. Leftovers reheat beautifullyjust add a splash of broth to keep everything moist and tender. A trick I picked up from years of test kitchen work: let it rest for five minutes before serving so the layers set up nicely and every scoop looks as good as it tastes.
I’d love to see how yours turns outtag me with your cheesy, bubbling masterpiece! Did this remind you of a sandwich shop you loved growing up, or maybe a family recipe that got a slow cooker makeover? Save this one for your next busy week, or share it with a friend who needs an easy win at dinnertime. Here’s to meals that feel like a warm hug without all the fuss.
