Ground beef, peppers, onions, garlic, potatoes, cheddar soup, provolone, sour cream—all cozy and comforting in a Crockpot Cheesesteak Potato Casserole.
So last weekend I was planning a chill movie night. The only problem? My fridge looked like a ghost town—except for leftover ground beef, some bell peppers acting sketchy, and potatoes that probably needed a nap. My sister called saying she was stopping by with the nieces, and I nearly went into panic mode. That’s when I tossed everything into the crockpot, added cheddar soup and sour cream (because why not?), and forgot about it for a few hours. When I walked back, the house smelled like a Philly cheesesteak mashed into comfort food—and everyone went nuts. Seriously, I got requests to “never stop making this.” That’s how this Crockpot Cheesesteak Potato Casserole got its instant fan club.
Why You’ll Love This Crockpot Cheesesteak Potato Casserole Recipe?
There’s just something magical about opening the slow cooker and seeing what looks like cheesy, savory gold. The potatoes soak up all those amazing steak‑seasoning vibes, the peppers and onions make it colorful—and the provolone+melted cheddar soup combo is like a warm hug. And you barely lift a finger. Plus? It’s one of those dishes that actually gets better the next day (seriously, leftovers). I mean, who doesn’t want dinner that actually thanks you back tomorrow?
Ingredient Notes:
Let’s chat ingredients—because every spoonful deserves an explanation:
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Ground beef (1½ pounds): I go for 80/20 so it’s juicy, but you can go leaner if that’s your jam.
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Bell peppers + onion + garlic: Adds color and flavor—like veggie confetti.
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Steak seasoning & Worcestershire sauce: That’s the Philly cheesesteak soul right there.
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4 cups diced potatoes: Only partially cooked—so no crunchy bits surprise you.
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Cheddar cheese soup: Honestly, the cheat code for creaminess.
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Provolone (1½–2 cups): Melty tanginess that turns this into real comfort food.
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Sour cream (½ cup): Rounds everything out and keeps it dreamy.
How To Make Crockpot Cheesesteak Potato Casserole?
Here’s how I do it when I promise myself I’ll clean the kitchen after dinner (lol, sometimes):
Step 1: Brown the beef in a skillet. Drain the fat—unless you’re into that gravy, then more power to you.
Step 2: In the same pan, toss in peppers, onions, garlic. Sprinkle steak seasoning, splash Worcestershire, sauté until the veggies say “we’re soft enough.”
Step 3: Microwave or boil your diced potatoes until they’re almost done. We’re aiming for tender-not-soggy.
Step 4: Everything goes into the crockpot—beef, veggies, potatoes, cheddar soup, provolone, sour cream. Stir it like you mean it.
Step 5: Cook on High for 2 hours or Low for 4 to 5. You’ll know it’s done when the potatoes are soft and everything’s bubbly.
Step 6: Serve warm. You might fight over who finishes the last scoop. Not naming names.
Storage Options:
Have you ever opened your fridge hoping food magically appears? Me too. Good news: this casserole hangs tough for 4 days covered. Reheat in microwave or oven. And if you’ve got more than you can eat? Freeze it (minus the sour cream), thaw, add it when you reheat. Pro move.
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Variations and Substitutions:
Because we all like mixing it up:
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Swap your protein: Turkey, shredded chicken, or even meatless crumbles work.
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Veggie boost: Mushrooms, spinach, or zucchini make it feel kinda healthy.
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Cheese switch-up: Use pepper jack for a kick or Swiss for mellow vibes.
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Soup swap: Cream of mushroom or chicken if cheddar’s too much.
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Spice things up: Jalapeños or hot sauce if you’re feeling sassy.
What to Serve with Crockpot Cheesesteak Potato Casserole?
Sure, it’s a full meal on its own. But if you want a sidekick:
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A crisp green salad—I’m all about the crunch with creamy messes.
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Crusty bread to scoop up every last bit. No shame.
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Steamed broccoli or green beans for a color splash.
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Pickles or pepperoncini for that tang-bite.
Frequently Asked Questions:
Can I do prep ahead?
Yes! Combine everything (but potatoes) the night before. Pop it in the next day and go.
Is this low-carb friendly?
Definitely. Swap potatoes for cauliflower, same lusciousness, fewer carbs.
Can I freeze this?
Yep. Just leave out the sour cream until you reheat.
This Crockpot Cheesesteak Potato Casserole is proof that some of the best food happens when you throw scratches of fridge ingredients together and call it magic. It’s cozy, cheesy, unpretentious—and always a hit. Have you tried it yet? What twist did you add? Serious curiosity here—I’d love to hear your spin!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Cheesesteak Potato Casserole
Ingredients
- 1½ pounds ground beef cooked and drained
- 3 bell peppers sliced
- 1 large onion sliced
- 1 tablespoon minced garlic
- Steak seasoning to taste
- 2 tablespoons Worcestershire sauce
- 4 cups diced potatoes fresh, partially cooked
- 1 can 10.5 oz cheddar cheese soup
- 1½ to 2 cups shredded provolone cheese
- ½ cup sour cream
Instructions
Brown the Ground Beef:
- In a large skillet set over medium heat, cook the ground beef until fully browned. Drain off any excess fat and set the beef aside.
Sauté the Vegetables:
- In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sprinkle the mixture with steak seasoning and add Worcestershire sauce. Sauté the vegetables until they become tender and fragrant, about 5–7 minutes.
Prepare the Potatoes:
- If using fresh diced potatoes, they must be partially cooked prior to adding to the crockpot. Either boil the diced potatoes until just fork-tender (approximately 5 minutes) or microwave them until partially softened.
Combine in Crockpot:
- Transfer the cooked ground beef and sautéed vegetables into the bowl of a slow cooker. Add the partially cooked potatoes, cheddar cheese soup, shredded provolone, and sour cream. Stir until all components are thoroughly combined.
Cook the Casserole:
- Cover and cook on high for approximately 2 hours or on low for 4 to 5 hours, until the potatoes are tender and the cheese mixture is melted and bubbly.
Serve:
- Serve hot, garnished as desired. Enjoy as a stand-alone main course or paired with a crisp side salad.
Notes
- Use a certified gluten-free cheddar cheese soup or substitute with a homemade cheese sauce using gluten-free flour or cornstarch.
- Ensure your steak seasoning and Worcestershire sauce are labeled gluten-free, as both often contain hidden gluten.
- Always double-check labels on processed cheese and sour cream to confirm gluten-free status.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
