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Crockpot Cheesesteak Potato Casserole
Ingredients:
- 1 1/2 pounds ground beef, cooked and drained
- 3 bell peppers, diced
- 1 onion, diced
- 1 large scoop minced garlic
- Steak seasoning
- 2 tablespoons Worcestershire sauce
- 1 bag (28 oz) Southern Style O’Brien Hash Browns with Onions & Peppers (frozen)
- 1 can cheddar cheese soup
- 1 1/2 to 2 cups shredded provolone cheese
- 1/2 cup sour cream
Instructions:
- Prepare the Ground Beef: Cook the ground beef in a skillet until fully browned and then drain the excess fat.
- Sauté Vegetables: In the same skillet, sauté the diced bell peppers, onion, and minced garlic with the cooked ground beef. Season generously with steak seasoning and add 2 tablespoons of Worcestershire sauce.
- Transfer to Crockpot: Place the meat and vegetable mixture into your crockpot.
- Add Remaining Ingredients: Add the frozen hash browns, cheddar cheese soup, shredded provolone cheese, and sour cream to the crockpot.
- Mix Thoroughly: Stir all the ingredients together until well combined.
- Cook: Cover the crockpot and cook on high for 2 hours or on low for 4 to 5 hours, until the casserole is heated through and the flavors are well blended.