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Crockpot Cheesesteak Potato Casserole

A hearty and comforting casserole combining tender potatoes and the savory flavors of a classic cheesesteak, perfect for busy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.5 pounds russet potatoes, peeled and diced Creates a hearty base.
  • 1 pound ground beef or shaved steak Adds savory flavor.
  • 1 medium onion, diced For a hint of sweetness.
  • 1 unit green bell pepper, diced Contributes freshness and color.
  • 2 cloves garlic, minced Releases an aromatic essence.
  • 2 cups shredded cheddar or provolone cheese For melty, ooey-gooey deliciousness.
  • 0.5 cup beef broth Keeps the dish moist.
  • 1 teaspoon Worcestershire sauce Enhances umami flavors.
  • 0.5 teaspoon salt Simple seasoning to taste.
  • 0.5 teaspoon black pepper Adding a kick.
  • 0.5 teaspoon paprika A hint of smokiness.
  • cooking spray or butter For coating the slow cooker.

Method
 

Preparation
  1. Coat the interior of your slow cooker with cooking spray or butter.
  2. In a large skillet over medium heat, brown the ground beef or shaved steak until fully cooked.
  3. Add diced onion, green bell pepper, and minced garlic to skillet, sautéing until softened.
  4. In a large bowl, combine the cooked beef mixture with diced potatoes, beef broth, Worcestershire sauce, salt, black pepper, and paprika. Stir until well mixed.
  5. Layer half of the potato mixture in the slow cooker, followed by half of the cheese. Repeat the layers.
  6. Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours until potatoes are tender and cheese is melted.
  7. Serve hot and enjoy.

Notes

You can experiment with different cheeses or add more vegetables for variation. Leftovers can be stored in an airtight container and reheated later for best results.