Why You’ll Love This Recipe

I love how this casserole comes together with just a few everyday ingredients and minimal prep. The potatoes get perfectly soft, the beef stays juicy, and the cheese melts into all the layers, making every bite flavorful and hearty. It’s a true set-it-and-forget-it dish that makes the house smell amazing and keeps everyone coming back for seconds. Plus, it’s super customizable depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potato Mixture:

1 1/2 pounds russet potatoes, peeled and diced

Meat and Vegetable Mixture:

1 pound ground beef or shaved steak
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced

Additional Ingredients:

2 cups shredded cheddar or provolone cheese
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Cooking spray or butter for greasing

Directions

Grease the Crockpot:
I start by greasing the inside of my Crockpot with cooking spray or a little butter to prevent sticking.
Cook Meat and Vegetables:
In a skillet over medium heat, I brown the ground beef (or steak), breaking it up as it cooks. Once it’s mostly browned, I add the diced onion, bell pepper, and garlic, cooking until the vegetables are soft and fragrant.
Combine Everything:
In a large mixing bowl, I combine the cooked meat and veggies with the diced potatoes, beef broth, Worcestershire sauce, salt, pepper, and paprika. I stir until everything is evenly coated.
Layer in the Crockpot:
I spoon half of the mixture into the Crockpot and sprinkle with half of the shredded cheese. Then I add the rest of the potato and meat mixture, followed by the remaining cheese.
Cook:
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender and the cheese is melted and bubbly.
Serve:
I serve it warm straight from the slow cooker—it’s a full meal all on its own.

Servings and Timing

Yield: 6 servings
Prep time: 15 minutes
Cook time: 6 hours on low or 3 hours on high
Total time: About 6 hours 15 minutes

Variations

Sometimes I switch things up by adding sliced mushrooms, swapping the cheese for Pepper Jack, or using frozen diced potatoes for even faster prep. I’ve also made it with ground turkey or thinly sliced roast beef for a slightly different take. For extra flavor, I’ll throw in a dash of hot sauce or a little Dijon mustard in the meat mixture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or on the stovetop with a splash of broth to keep it from drying out. It also freezes well—just let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months.

FAQs

Can I use frozen potatoes?

Yes. I’ve used frozen diced potatoes and they work great. I don’t even thaw them—just mix them right in and adjust the cooking time slightly if needed.

What’s the best cheese to use?

Provolone gives it that classic cheesesteak flavor, but I also love using sharp cheddar or even a mix of cheeses for extra depth.

Can I make this vegetarian?

You can. I swap the beef for sautéed mushrooms, cooked lentils, or a meat substitute, and use vegetable broth instead of beef broth.

Can I prepare this the night before?

Absolutely. I prep all the components, layer everything in the Crockpot insert, cover it, and refrigerate overnight. The next day, I just pop it into the base and start cooking.

What goes well with this casserole?

This dish is hearty on its own, but I sometimes serve it with a side salad or roasted vegetables to round out the meal.

Conclusion

This Crockpot Cheesesteak Potato Casserole is a low-effort, high-reward dinner that never fails to hit the spot. It’s warm, cheesy, and full of flavor—everything I love about comfort food. Whether I’m feeding a hungry family or meal-prepping for the week, this is one recipe that always finds its way back into my rotation.