I still remember the first time I tried to make a Crockpot Philly Cheesesteak Potato Casserole. It was a rainy Sunday afternoon and I wanted something easy but charming. No fancy steps, no fancy tools. That’s when I stumbled upon the idea of a Philly cheese steak Potato Casserole that just felt right. It became my go-to comfort food
Ingredients
1 lb thinly sliced beef steak
4 cups potatoes, peeled and diced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
1 can cream of mushroom soup
1 cup shredded mozzarella or provolone cheese
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tbsp olive oil
Instructions
Add the diced potatoes to the bottom of the crockpot. Top with sliced beef, peppers, onion, and garlic. Season with salt and black pepper. Spoon the cream of mushroom soup evenly over everything and drizzle with olive oil.
Cover and cook:
6–7 hours on low or on high for 3–4 hours until the potatoes are tender and the beef is cooked through. Sprinkle the cheese over the top, cover again, and cook for more 10–15 minutes until cheese is melted.
Philly Cheesesteak Potato Casserole