Description

Hearty, cheesy, and slow-cooked to perfection, this Crockpot Cheesesteak Potato Casserole is comfort food at its best. Loaded with tender Yukon Gold potatoes, seasoned beef, melty cheese, and savory broth, it’s an easy, hands-off dinner that brings all the flavors of a classic cheesesteak in cozy casserole form.

Ingredients

Scale

For the Base:

450 g (1 lb) ground beef or thinly sliced steak
600 g (4 cups) diced Yukon Gold potatoes
1 medium onion, chopped

For the Sauce:

240 ml (1 cup) beef broth
15 ml (1 tbsp) Worcestershire sauce
5 g (1 tsp) garlic powder
Salt and pepper to taste

Cheese Topping:

200 g (2 cups) shredded mozzarella or provolone cheese
Optional: sliced green onions for garnish

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Instructions

Dice potatoes and onion. Shred cheese if needed.
Brown ground beef in a skillet over medium heat. Drain any excess fat.
In a bowl, mix beef broth, Worcestershire sauce, garlic powder, salt, and pepper.
Layer ingredients in the crockpot: potatoes, onions, then cooked beef.
Pour sauce mixture over the top.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
About 30 minutes before serving, sprinkle cheese over the top. Cover and let melt.
Garnish with green onions if desired, then serve hot.

Notes

Yukon Gold potatoes hold their texture well during slow cooking.

For authentic cheesesteak vibes, use thinly sliced steak instead of ground beef.

Add bell peppers, mushrooms, or jalapeños for extra flavor.

Great make-ahead option—assemble the night before and start cooking the next day.

Prep Time: 15 minutes
Cook Time: 6–7 hours (low)
Category: Dinner
Method: Slow Cooker
Cuisine: American