Crock Pot Cheesesteak Potato Casserole

Crock Pot Cheesesteak Potato Casserole–tender potatoes, leftover roast beef, peppers and onions with cream cheese and melty provolone for an easy slow cooker dinner.

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Crock Pot Cheesesteak Potato Casserole

If you have leftover roast beef, this is such a good way to turn it into a completely different dinner! The potatoes cook right along with the beef, peppers and onions and then cream cheese and provolone make everything creamy and cheesy at the end. When I was in college I worked at a sandwich shop and they had a philly cheesesteak sandwich that had beef, peppers, onions and cream cheese in it. This dinner gave me those vibes. It’s an easy meat and potatoes dinner that uses up leftovers. Enjoy!

Ingredients/Substitution Ideas

• Olive oil–or another neutral cooking oil works too.
• Onion–I like thinly sliced yellow onion.
• Russet potatoes–Yukon Gold potatoes can also be used and don’t necessarily need to be peeled.
• Red or green bell pepper–Use whichever you prefer, or use a combination of both.
• Worcestershire sauce
• Garlic powder–You can substitute a couple cloves of minced garlic.
• Black pepper
• Kosher salt–Add this to taste, especially if your leftover roast beef is already heavily seasoned.
• Leftover chopped roast beef–You can also use browned and drained ground beef.
• Beef broth–Better Than Bouillon mixed with water is another option.
• Cream cheese
• Provolone or mozzarella cheese–Provolone gives it more of that classic cheesesteak flavor, but mozzarella melts really nicely too.

Steps

In a glass measuring cup add the onion and oil and microwave for 1 minute. Transfer to the slow cooker.

Stir in the potatoes, bell pepper, Worcestershire, garlic powder, black pepper, salt, beef and broth and stir.

Cover and cook on low for 3 hours. Add in the cream cheese and let it soften. Then stir it in. 

Stir in the cheese. Taste test and add more salt, if needed. Serve and enjoy!

Notes/Tips

• Try to keep the potatoes around ½-inch cubes so they cook through at about the same time. Slow cookers vary quite a bit. After 3 hours on LOW, poke a potato with a fork. If it isn’t tender, give it another 30–60 minutes.
• I like using the microwave to soften the onions…this gives it more a sauteed flavor instead of raw onion taste.
• If you’re using leftover roast beef that was already heavily seasoned, go very light on the salt at the beginning. It’s easy to add more at the end.
• If you use ground beef instead: brown and drain the ground beef before adding it to the slow slow cooker.
• Mushrooms would be really good in this. You could sauté them with the onions first or add them directly to the slow cooker.
• Serve with green salad, roasted broccoli, green beans or fruit would be good on the side.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave. You can freeze it, although the potatoes and cream cheese sauce may have a slightly different texture after thawing.
• I used a 6 quart slow cooker. You can also make this in an 8 quart crockpot.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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