If you’re looking for a hearty, easy-to-make dinner that blends the rich flavors of a Philly cheesesteak with the cozy texture of a potato casserole, this Crockpot Cheesesteak Potato Casserole will hit the spot. Perfect for busy weeknights or feeding a crowd, it’s a satisfying one-pot meal that’s packed with beef, peppers, melted cheese, and seasoned potatoes—all slow-cooked to perfection.

Unlike traditional stovetop recipes, using a crockpot allows flavors to deepen without any stress. Plus, cleanup is minimal, making it a favorite among home cooks. For those who prefer to avoid canned ingredients, try using this homemade cream of mushroom soup for a fresh, preservative-free base that enhances both texture and taste.

To keep things even more convenient, opt for frozen hash browns like these O’Brien-style potatoes that already come with onions and peppers—saving you prep time without sacrificing flavor.

Why Crockpot Cooking Works

Set-it-and-forget-it convenience
Even heat distribution enhances flavor
Keeps your stove and oven free
Great for batch cooking and meal prep

What You’ll Need: Core Ingredients

This casserole delivers classic cheesesteak flavor with a few key ingredients:

O’Brien hash brown potatoes – Frozen, diced potatoes with optional onions and peppers
Ground beef or shaved steak – Choose lean beef or opt for a traditional Philly-style steak
Bell peppers – Red and green for color and sweetness
Onions – Yellow or white for a savory base
Cream of mushroom soup – Use canned or homemade
Milk & sour cream – For a creamy texture
Cheddar cheese – Or substitute with Pepper Jack or Cheez Whiz
Worcestershire sauce – Adds depth and umami
Garlic powder, onion powder, parsley, salt, pepper – Pantry staples to round it out

Step-by-Step Crockpot Instructions

Follow these simple steps to build the casserole:

Brown the meat
- In a skillet, cook ground beef (or steak) with diced onions and peppers
- Drain excess grease
- Season with Worcestershire sauce, garlic powder, onion powder, salt, and pepper
Mix the creamy base
- In the crockpot, combine the cooked meat with cream of mushroom soup, milk, sour cream, and 1 cup of cheese
- Stir until well blended
Add the potatoes
- Stir in frozen hash brown potatoes until evenly coated
Slow cook
- Cover and cook on low for 3–4 hours or high for 2 hours, until potatoes are fork-tender
Top with cheese
- Sprinkle the remaining cheese on top and cook an additional 30 minutes
Garnish and serve
- Add chopped parsley before serving for a pop of color

Smart Substitutions & Customizations

This dish is incredibly versatile. Try these changes based on what you have on hand:

Use ground turkey or chicken for a lighter version
Go vegetarian with a meatless crumble and extra mushrooms
Swap hash browns for diced fresh potatoes or tater tots
Choose your favorite cheese: Provolone, Gouda, or Cheez Whiz for an authentic twist
Add veggies like mushrooms, spinach, or zucchini

How to Store & Reheat

Refrigerate leftovers in an airtight container for up to 5 days
Freeze for up to 3 months; thaw overnight before reheating
Reheat in the microwave, oven, or stovetop until hot throughout

Serving Ideas

On its own – It’s filling and balanced as a standalone dish
With a side salad – Adds freshness and crunch
Breadsticks or garlic toast – For extra indulgence
As a breakfast bake – Top with a fried egg and hot sauce

Top Tips for the Perfect Casserole

Don’t overcook – Potatoes can get mushy
Use freshly shredded cheese for better melt
Season meat before combining to layer flavor
Stir halfway through cook time if your slow cooker heats unevenly

Fun Flavor Twists

Add jalapeños or red pepper flakes for heat
Top with crushed tortilla chips or French fried onions for crunch
Mix in sautéed mushrooms for umami
Drizzle hot sauce or ranch dressing before serving

Nutritional Notes

High in protein from beef and cheese
Moderate carbs from potatoes
Customize for keto or gluten-free diets by adjusting ingredients

Where This Recipe Comes From

Inspired by classic American casseroles and the bold flavors of the Philly cheesesteak, this dish is a beautiful blend of two beloved comfort foods. For a taste of the original sandwich, learn about the history of the cheesesteak here.

Variations from the Web

Use shaved ribeye steak instead of ground beef
Add tater tots for a crunchier top
Bake instead of slow cook—350°F for about 45 minutes
Layer it like lasagna for a firmer presentation

Homemade vs. Store-Bought: What Works Best?

Homemade soup gives you better control of flavor and sodium
Freshly shredded cheese melts better than bagged
Pre-diced veggies are great for convenience, but fresh ones offer better texture

FAQs About Crockpot Cheesesteak Potato Casserole

Can I double the recipe for a larger group?
Yes! Use an 8-quart slow cooker or divide between two smaller ones.

Can I make this without a crockpot?
Bake in the oven at 350°F for 45–50 minutes in a greased 9×13″ pan.

How can I make it spicier?
Add sliced jalapeños, pepper jack cheese, or crushed red pepper flakes.

Can I make it dairy-free?
Yes—substitute plant-based cheese, almond or oat milk, and dairy-free sour cream.

What other veggies can I add?
Try mushrooms, spinach, corn, or zucchini.

Is steak better than ground beef?
It’s a matter of preference—shaved steak brings a more authentic cheesesteak texture.

Can I use fresh potatoes?
Yes, dice them small to ensure they cook through at the same rate.

Can I freeze leftovers?
Absolutely! Cool completely and store in airtight containers.

This Crockpot Cheesesteak Potato Casserole is sure to become a weeknight staple. It’s warm, cheesy, and loaded with bold flavor—everything you want in a comfort meal. With flexible ingredients and simple steps, it’s a winner for beginner and seasoned cooks alike.