Crockpot Cheesesteak Potato Casserole
Ingredients:
2 pounds thinly sliced beef sirloin or ribeye steak
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup sliced mushrooms
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 (32-ounce) bag frozen diced potatoes
2 cups shredded provolone cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
In a large skillet, cook the thinly sliced beef over medium-high heat until browned. Add the sliced onion, bell peppers, mushrooms, and minced garlic. Cook until the vegetables are tender and the beef is cooked through.
Stir in Worcestershire sauce, salt, and pepper to taste.
Grease the crockpot insert with cooking spray. Layer half of the frozen diced potatoes in the bottom of the crockpot.
Top with half of the cooked beef and vegetable mixture, followed by half of the shredded provolone cheese.
Repeat the layers with the remaining potatoes, beef and vegetable mixture, and provolone cheese.
Sprinkle grated Parmesan cheese on top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6 hours 20 minutes – 8 hours 20 minutes | Servings: 6-8 servings
