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Cheesy Philly Cheesesteak Potato Crockpot Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife

Ingredients
  

  • 1 pound thinly sliced beef sirloin
  • 4 medium russet potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cups shredded provolone cheese
  • 1 cup beef broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the sliced beef in the bottom of the slow cooker and sprinkle it with the garlic powder, salt, and black pepper.
  • Layer the sliced potatoes evenly over the beef.
  • Add the sliced onion and green bell pepper on top of the potatoes.
  • Pour the beef broth over the layers.
  • Cover and cook on low for 6 hours until the potatoes are tender.
  • Sprinkle the shredded provolone cheese over the top, cover again, and cook for 15 more minutes until the cheese melts.

Notes

Slice the potatoes evenly so they cook at the same rate. Leftovers reheat well in the microwave with a splash of extra broth to keep the texture moist. You can swap provolone for mozzarella if that is what you have on hand.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife