There’s nothing quite like a creamy, cheesy casserole that practically cooks itself while you go about your day. This Crock Pot Cheesesteak Potato Casserole combines hearty ground beef, colorful peppers, onions, and cheesy potatoes into a slow cooker dish that’s both comforting and easy. With just a handful of everyday ingredients, you’ll have a family-friendly meal ready without spending hours in the kitchen. I first tried this version on a busy weeknight, and it became an instant favorite—simple prep, delicious flavor, and hardly any cleanup.
Why You’ll Love This Recipe
This Crock Pot Cheesesteak Potato Casserole will win you over for so many reasons:
- Cheesy comfort – layers of cheddar melt into every bite.
- Simple prep – just brown the beef, toss in your crock pot, and relax.
- Affordable ingredients – pantry staples and freezer potatoes make this budget-friendly.
- Kid-friendly – picky eaters love the cheesy, potato-packed goodness.
It’s the kind of recipe that’s fuss-free yet tastes like you spent all day cooking.
The Story Behind Crock Pot Cheesesteak Potato Casserole
This casserole borrows its inspiration from the famous Philly cheesesteak but with a homestyle twist. Instead of sandwich rolls, potatoes and cheese turn it into a cozy, one-dish dinner.
- The Philly cheesesteak originated in the 1930s in Philadelphia.
- O’Brien potatoes bring a classic American shortcut, often used in casseroles.
- The use of condensed soup and sour cream reflects mid-century casserole traditions.
- Slow cookers add a modern, hands-off method while enhancing flavor.
Key Ingredients in Crock Pot Cheesesteak Potato Casserole
- O’Brien hash brown potatoes – hearty base with built-in onions and peppers.
- Ground beef – savory, protein-rich foundation of the casserole.
- Red and green bell peppers – colorful sweetness and crunch.
- Yellow onion – adds mild flavor and depth.
- Worcestershire sauce – a punch of umami richness.
- Garlic and onion powders – classic seasonings for balance.
- Cream of mushroom soup – creamy binder that ties everything together.
- Milk and sour cream – extra creaminess and tang.
- Cheddar cheese – gooey, melty topping that makes it irresistible.
How to Make Crock Pot Cheesesteak Potato Casserole
- Prep the potatoes – Take 14 ounces of O’Brien hash browns from the freezer and set aside.
- Brown the beef – In a skillet over medium heat, cook 1 pound ground beef with diced red and green peppers and onion until beef is browned and onions are translucent. Drain excess grease.
- Season the mixture – Stir in Worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer to crock pot – Add the meat mixture to a 5–6 quart crock pot.
- Add creamy ingredients – Stir in 1 cup cheddar cheese, cream of mushroom soup, milk, and sour cream until smooth.
- Mix in potatoes – Add hash browns and stir until evenly coated.
- Cook low and slow – Cover and cook on low for 3–4 hours or high for 2 hours, until potatoes are fork-tender.
- Finish with cheese – Sprinkle remaining cheddar on top, cover, and cook for 30 more minutes.
- Serve and garnish – Top with fresh parsley, if desired, and enjoy warm.
Crock Pot Cheesesteak Potato Casserole Tips and Twists
- Don’t skip draining beef—it keeps the casserole from being greasy.
- Use freshly shredded cheese for smoother melting.
- Check potatoes for doneness—slow cookers vary.
- Stir halfway through for even cooking.
- Garnish with parsley or green onions for freshness.
Variations:
- Swap beef for ground turkey or chicken.
- Add mushrooms for an authentic Philly vibe.
- Try pepper jack cheese for a spicy kick.
Storage, Reheating, and Make-Ahead Tips
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Microwave single servings or reheat in the oven at 350°F until warmed through.
- Make-Ahead: Brown the beef and prep the peppers the night before, then assemble in the crock pot the next day.
This makes the Crock Pot Cheesesteak Potato Casserole perfect for meal prepping.
Serving Suggestions
Serve this casserole as the star of your dinner table. Pair it with a crisp Cucumber Tomato Salad to lighten up the richness. Garlic bread or Rustic No Knead Rosemary Garlic Bread makes a perfect side. For a full comfort food spread, add roasted veggies or a bowl of Easy Cheesy Hamburger Potato Soup.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen? Yes, but par-cook them first to ensure they soften properly.
Can I make this gluten-free? Use gluten-free cream of mushroom soup and seasonings.
Do I need both milk and sour cream? Yes, they balance creaminess with tang.
Can I double the recipe? Yes, but use a larger crock pot to avoid overflow.
Will leftovers freeze well? Yes, freeze in portions for up to 2 months.
Enjoy Your Crock Pot Cheesesteak Potato Casserole
This Crock Pot Cheesesteak Potato Casserole is the kind of recipe that transforms simple ingredients into something special. With gooey cheese, tender potatoes, and flavorful beef, it’s cozy comfort food made easy in your slow cooker. Whether you’re feeding a family, meal prepping for the week, or bringing a dish to a potluck, this casserole checks every box. Grab your crock pot, a bag of hash browns, and let dinner cook itself!
Explore More Recipes
Loved this casserole? Try more comfort food favorites from Abby’s Recipes! Pair it with a warm loaf of Italian Herbs and Cheese Bread for dipping. For another family-friendly crock pot dinner, make Crockpot Chicken and Gravy. If you’re in the mood for pasta, check out Simple Marry Me Chicken Pasta. And don’t forget dessert—Best Carrot Cake Cookies are the perfect sweet ending.
Crock Pot Cheesesteak Potato Casserole (Easy & Cheesy)
Ingredients
- 14 ounces O’Brien hash brown potatoes with or without onions & peppers, frozen
- 1 pound ground beef
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- ½ cup diced yellow onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups shredded cheddar cheese divided
- 1 10.5-ounce can cream of mushroom soup
- ½ cup milk
- ¼ cup sour cream
Instructions
- Remove the O’Brien hash browns from the freezer and set aside.
- In a skillet over medium heat, cook and crumble the ground beef with the red pepper, green pepper, and onion until beef is browned and onions are translucent; drain.
- Stir in Worcestershire, dried parsley, garlic powder, onion powder, salt, and black pepper until coated.
- Transfer the beef mixture to a 5–6 quart slow cooker. Add 1 cup cheddar, the cream of mushroom soup, milk, and sour cream; stir until creamy.
- Fold in the hash brown potatoes until evenly mixed.
- Cover and cook on LOW 3–4 hours (or HIGH ~2 hours), until potatoes are fork-tender; slow cookers vary, so check doneness.
- Sprinkle remaining 1 cup cheddar on top, cover, and cook 30 minutes more until melted and bubbly.
- Serve hot. (This Crock Pot Cheesesteak Potato Casserole is great with a fresh green salad.)
Notes
Calories: 460 • Protein: 24g • Carbohydrates: 28g • Fat: 28g • Fiber: 3g • Sodium: 7