Description
A hearty slow-cooker casserole combining tender beef, cheesy potatoes, sautéed onions and peppers, inspired by classic Philly cheesesteak flavors.
Ingredients
- 1 1/2 lb (680 g) frozen diced hash brown potatoes
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup beef broth
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Sear sliced beef for 2–3 minutes until lightly browned; set aside.
- In the same skillet, sauté onions, bell peppers, and garlic until softened.
- Spray the crockpot with nonstick spray.
- Add hash brown potatoes to the crockpot.
- Top with beef, sautéed vegetables, cream of mushroom soup, beef broth, Worcestershire sauce, salt, and pepper.
- Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Sprinkle cheeses over the top during the last 30 minutes of cooking.
- Cover again and cook until cheese is melted and bubbly. Serve hot.
Notes
- Slice beef thinly against the grain for tenderness.
- Provolone gives the most authentic cheesesteak flavor.
- Leftovers store well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American