A cheesy, beefy, potato-packed casserole with classic Philly cheesesteak flavor — made effortlessly in the crockpot. Perfect for cozy weeknights or meal prep!
Ingredients
- 1 ½ lbs russet potatoes, peeled and diced
- 1 lb ground beef (or shaved steak if preferred)
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup mushrooms, sliced (optional)
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- ½ cup beef broth
- 2 tbsp olive oil (if pre-cooking beef)
Directions
- Brown the beef (optional for more flavor):
In a skillet over medium heat, cook ground beef until no longer pink. Drain excess grease. Add a pinch of salt, pepper, and garlic powder. - Layer ingredients in crockpot:
- Start with a layer of diced potatoes.
- Top with cooked beef (or raw shaved steak).
- Add bell pepper, onion, and mushrooms.
- Sprinkle seasonings evenly over the top.
- Pour in beef broth.
- Reserve cheese for later.
- Cook:
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are fork-tender. - Add cheese:
About 20–30 minutes before serving, sprinkle mozzarella and provolone over the top. Cover again and let cheese melt. - Serve:
Scoop into bowls and garnish with extra cheese, chopped parsley, or hot sauce if you like a kick!
Prep Time: 15 minutes
Cook Time: 6 hours (low)
Total Time: 6 hours 15 minutes
Calories and Servings:
Makes 6 servings
Approximately 400–450 calories per serving
Let me know if you’d like to add a creamy twist or make it low-carb with cauliflower instead of potatoes!