Crockpot Cheesesteak Potato Casserole

🧀 Crockpot Cheesesteak Potato Casserole

If there’s one thing I love most about crockpot recipes, it’s how they take all the flavors of comfort food and turn them into a “set it and forget it” kind of meal. And this Crockpot Cheesesteak Potato Casserole might just be my all-time favorite.

It’s creamy, cheesy, and packed with hearty steak, tender potatoes, and melty cheese — everything you crave from a Philly cheesesteak but with that cozy casserole twist. Imagine layers of tender diced potatoes soaking up savory beef juices, creamy cheese sauce binding it all together, and the aroma filling your kitchen while it cooks slowly to perfection.

This is the kind of recipe that makes everyone rush to the dinner table — the one that makes your home smell like pure love. Perfect for busy weeknights, potlucks, or Sunday dinners, it’s the easiest way to impress your family with barely any effort.

🥩 Ingredients You’ll Need

2 pounds steak, cut into small bite-size cubes (sirloin, round, or chuck all work great)
Tip: Trim any excess fat so the casserole doesn’t get greasy.
1 can (10.5 oz) cream of mushroom soup
Or substitute cream of onion or cream of celery if you prefer.
½ cup beef broth
Adds flavor and keeps the potatoes tender as they cook.
1 packet dry onion soup mix
Gives a rich, savory flavor — a secret crockpot weapon!
1 cup shredded mozzarella cheese
Freshly shredded melts smoother and creamier.
1 cup shredded provolone or cheddar cheese
For that gooey, cheesy stretch reminiscent of a cheesesteak.
1 bag (32 oz) frozen diced potatoes (hash brown style)
No peeling, chopping, or dicing required — they cook beautifully in the crockpot.
1 green bell pepper, diced (optional)
For a true Philly cheesesteak flavor.
1 small onion, sliced thin (optional but recommended)
Salt and pepper, to taste

🍳 Step-by-Step Instructions

Step 1 – Prep Your Ingredients

If your steak isn’t pre-cut, slice it into small cubes. Dice the onion and bell pepper if using.

Step 2 – Mix the Sauce

In a large bowl, whisk together the cream of mushroom soup, beef broth, and onion soup mix until smooth.

Step 3 – Layer in the Crockpot

Spray the crockpot with nonstick cooking spray.
Layer in this order:

Half of the frozen potatoes
Half of the steak cubes
Half of the onions and peppers
Half of the soup mixture

Repeat the layers, then top with half of the cheese (reserve the rest for later).

Step 4 – Cook

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender and the meat is cooked through.

Step 5 – Add Cheese

During the last 15 minutes, sprinkle the remaining cheese on top and cover again until it’s melted and bubbly.

Step 6 – Serve and Enjoy

Scoop generous portions and watch everyone come back for seconds — trust me, they will!

🍽️ Serving Suggestions

Serve with a side of garlic bread, buttered corn, or a crisp garden salad.
Add a drizzle of cheese sauce or Worcestershire glaze for an extra layer of flavor.
Leftovers make amazing stuffed baked potatoes or hoagie sandwiches the next day.

🔄 Variations & Substitutions

Chicken Cheesesteak Casserole: Swap steak for cooked shredded chicken.
Loaded Style: Add bacon crumbles and a drizzle of ranch before serving.
Spicy Twist: Mix in diced jalapeños or pepper jack cheese.
Veggie Boost: Add mushrooms, spinach, or even zucchini for texture.
No Soup Can Option: Replace the cream of mushroom with 1 cup heavy cream mixed with 1 tablespoon cornstarch and a splash of Worcestershire sauce.
Low-Carb Version: Substitute cauliflower florets for potatoes.

❓ Frequently Asked Questions

Can I use fresh potatoes instead of frozen?
Yes, just dice them small (½-inch cubes) so they cook evenly.
Can I make this ahead of time?
You can assemble it the night before, cover, and refrigerate — just start with an extra 30 minutes of cooking time.
Do I need to brown the meat first?
Not required, but searing it adds extra flavor.
Can I use ground beef instead of steak?
Yes! Brown it first to remove excess fat, then add as directed.
Can I double the recipe?
Sure, just use a 6- or 8-quart crockpot and extend the cooking time slightly.
What kind of cheese is best?
Provolone and mozzarella mimic classic Philly cheesesteak flavor.
Can I freeze leftovers?
Yes, store in freezer-safe containers for up to 2 months.
How do I reheat it?
Microwave individual portions or bake at 350°F until hot.
Will it work in the oven instead of a crockpot?
Yes! Bake at 375°F for about 45 minutes covered, then uncover to brown the top.
Can I use roast beef slices instead of raw steak?
Yes, just reduce cook time by 1 hour since it’s already cooked.
Is this recipe kid-friendly?
Very! Kids love the creamy potatoes and melty cheese.
Can I use other soups?
Cream of onion or cream of celery work perfectly.
What size crockpot should I use?
A 5–6-quart slow cooker works best.
How do I prevent it from being watery?
Don’t overfill and avoid lifting the lid while cooking.
Can I make it vegetarian?
Use meatless beef crumbles and vegetable broth.
Can I add seasoning?
Garlic powder, black pepper, or Italian seasoning all enhance the flavor.
Can I use Velveeta cheese?
Yes, melt it into the sauce for extra creaminess.
How long does it last in the fridge?
About 3–4 days when stored in an airtight container.
Can I use shredded hash browns instead of diced?
Yes, but reduce liquid slightly to avoid sogginess.
What’s the best way to serve it?
With toasted rolls or over rice for a hearty meal.