Description
A hearty slow-cooked casserole that combines the classic flavors of Philly cheesesteak with tender potatoes for the ultimate comfort food experience. This crowd-pleasing dish offers layers of thinly sliced beef, potatoes, and vegetables smothered in melty provolone cheese.
Ingredients
Scale
- 1 lb thinly sliced beef steak
- 2 large potatoes, thinly sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cups shredded provolone cheese
- 1/2 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Prepare the Ingredients
- Begin by thinly slicing all your ingredients. Cut the beef steak into thin strips (freezing it for 20 minutes beforehand makes this easier). Slice the potatoes into thin, uniform rounds about 1/8-inch thick. Cut the onion and green bell pepper into thin slices. Having everything properly prepared ensures even cooking and better flavor distribution throughout the casserole.
- Create the Base Layer
- Lightly grease your crockpot with cooking spray or a small amount of olive oil. Arrange half of the potato slices evenly across the bottom of the crockpot, slightly overlapping them to create a solid foundation. This layer will absorb the savory juices as the casserole cooks.
- Add First Vegetable Layer
- Spread half of the sliced onions and green bell peppers over the potato layer. These vegetables will soften during cooking and release their aromatic flavors into the dish, creating that classic cheesesteak taste profile.
- Add First Beef Layer
- Arrange half of the beef steak slices over the vegetables, distributing them evenly. Season this layer with half of the garlic powder, salt, and black pepper to ensure the meat is well-flavored throughout.
- Repeat Layers
- Create a second complete layer by repeating the process with the remaining potatoes, followed by the remaining onions and peppers, and then the beef. Sprinkle with the remaining seasonings. This layering technique ensures that flavors are distributed throughout the entire casserole.
- Add Liquid and Fat
- Pour the beef broth evenly over the top of the casserole. Drizzle the olive oil across the surface. These additions provide necessary moisture for cooking and enhance the overall richness of the dish.
- Cook Low and Slow
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the beef is fully cooked. The slow cooking process allows all the flavors to meld together perfectly while ensuring the meat stays tender.
- Add Cheese and Finish
- During the last 20-30 minutes of cooking, sprinkle the shredded provolone cheese evenly over the top of the casserole. Replace the lid and continue cooking until the cheese is completely melted and slightly bubbly. This final touch creates the irresistible gooey topping that makes this dish special.
Notes
- For the best results, use a well-marbled cut of beef like ribeye or sirloin for more flavor, or opt for pre-sliced beef steak from the butcher.
- To save time, you can use a mandoline to slice the potatoes evenly and quickly.
- For a spicier version, add sliced jalapeños or red pepper flakes to the layers.
- This casserole reheats well, making it perfect for meal prep or leftovers.
- For a richer flavor, you can substitute some of the beef broth with a splash of Worcestershire sauce.
- If provolone isn’t available, American cheese or a mix of mozzarella and cheddar works well too.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg