Crockpot Cheesesteak Potato Casserole
Layers of potatoes, beef, onion, pepper, and provolone slow cooked into a spoonable casserole.
Equipment
- 6-quart slow cooker
- Large skillet
- Mandoline or sharp knife
Ingredients
Main Ingredients
- 1 ½ lb ground beef 85 percent lean, cooked and drained
- 4 large russet potatoes peeled, sliced 1/8 inch thick
- 1 large yellow onion thinly sliced
- 1 large green bell pepper thinly sliced
- 2 cup shredded provolone cheese divided
- 1 cup low sodium beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
Cooking
- Cook the beef. Brown the beef for about 8 minutes until 160 degrees F inside, then drain.
- Layer the cooker. In a greased 6 quart slow cooker, layer half of the potatoes, beef, onion, bell pepper, salt, black pepper, and 1/2 cup provolone, then repeat with the rest.
- Add the broth. Pour the beef broth mixed with Worcestershire sauce evenly over the top.
- Slow cook. Cover and cook on low for 6 to 7 hours until the potatoes are tender.
- Melt the cheese. Top with the remaining provolone and cook 10 minutes more until melted.
Notes
Substitutions: Use white American or mozzarella in place of provolone, and ground turkey cooked to 165 degrees F in place of beef.
Tips: Slice the potatoes evenly and keep the lid closed while cooking.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in an oven set to 350 degrees F until 165 degrees F.