Crockpot Cheesesteak Potato Casserole

Crockpot Cheesesteak Potato Casserole


  • 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


  1. Prepare the Ground Beef: Cook the ground beef in a skillet until fully browned and then drain the excess fat.
  2. 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.
  3. Transfer to Crockpot: Place the meat and vegetable mixture into your crockpot.
  4. Add Remaining Ingredients: Add the frozen hash browns, cheddar cheese soup, shredded provolone cheese, and sour cream to the crockpot.
  5. Mix Thoroughly: Stir all the ingredients together until well combined.
  6. 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.

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