This recipe is a bit of a mind-bender. Not because of what it is, but because of the circumstances around how I found it.
I wanted to make something a little unconventional, and when I found a recipe name that combined “cheesesteak” with “potato” I had to investigate. But what I found was very confusing. The first recipe I found was actually a Facebook posting, and it looked really tasty so I tried to follow it. That gave a bit of a dead end, so I went to trusty old Pinterest to see if I could find it there. When I go there, I found where one person had pinned it about 10 different ways including TikTok and Instagram short reels. There were others as well, including the one I finally selected for the basis of this version.
But it gets stranger than that… The recipe lists were identical, right down to the “large scoop of minced garlic” ingredient, which gave me a bit of a laugh (what is a ” large scoop” – a teaspoon? a tablespoon? a serving ladle?). And then in the descriptions there were discrepancies… thinly sliced beef vs. ground beef, for example. And a call for “partially cooking” the potatoes in the dialogue but the recipe directions state to just cook everything for 6-8 hours on Low. And cheddar cheese soup for a cheesesteak? Really?
This version is my attempt to bring order out of kitchen chaos and provide a sane (and delicious) dish to the table. I mostly succeeded… but don’t take my word for it. Give it a try.
Adapted from Recipe Steps
Slow Cooker Cheesesteak Potato Casserole
Description
If you were to convert a cheesesteak from a sandwich into a meal, this is what it might look like.
Adapted from Recipe Steps
Ingredients
Instructions
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In a large skillet, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Remove browned meat from skillet (leaving the grease) and place into the slow cooker. Return the skillet to the stove and saute the mushrooms (if using) in the remaining grease for 3-5 minutes or until softened. Place the cooked mushrooms into the slow cooker.
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Add green pepper, onion, potato, garlic, steak seasoning, and Worcestershire sauce, and mix thoroughly.
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Cover and cook on Low for 3 hours or on High for 6 hours. Approximately 30 minutes before the end of cooking, add the sour cream and half of the Provolone cheese and stir to combine. Top with remaining cheese. Replace cover and allow to finish cooking and melt the cheese on top.
Servings 8
Serving Size approx 2 cups
- Amount Per Serving
- Calories 590kcal
- % Daily Value *
- Total Fat 31.7g49%
- Saturated Fat 16.7g84%
- Cholesterol 147mg49%
- Sodium 854mg36%
- Potassium 751mg22%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 4.1g17%
- Sugars 5.7g
- Protein 50.2g101%
- Calcium 543 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- This recipe was posted in several jumbled versions across different platforms. Some of the variations included using thinly sliced stir-fry type beef in place of the ground beef, while others called for sauteing or partially cooking the vegetables before adding them to the slow cooker. Cheddar cheese soup was also an ingredient.
- Changes from the original posted version:
- Most ingredient quantities have been resized to increase the number of servings from 6 to 8.
- Measures for all ingredients have been standardized.
- The bell pepper and onion are chopped rather than sliced (this is a personal preference)
- The bell pepper, onion, and garlic are not sauteed prior to being added to the slow cooker
- The potatoes are not partially cooked prior to being added to the slow cooker
- 1 can of Cheddar cheese soup was replaced with 2 additional cups of shredded Provolone cheese
- Any steak seasoning can be used. The version in the recipe photo used Montreal seasoning.
