Crockpot Philly Cheesesteak Potato Casserole
Who doesn’t love the classic flavors of a Philly Cheesesteak? This Crockpot Philly Cheesesteak Potato Casserole combines all those delicious flavors in one easy-to-make and comforting dish. Perfect for those busy weeknights when you want a hearty and satisfying meal without all the hassle.
Ingredients:
- 1 lb thinly sliced beef steak
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup beef broth
- 1 package of au gratin potatoes
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Instructions:
- In a skillet, sear the beef steak until browned. Add in the onions and bell peppers, and cook until softened.
- In a crockpot, layer the au gratin potatoes according to package instructions.
- Pour the beef mixture over the potatoes.
- Pour in the beef broth.
- Cover and cook on low for 4-6 hours or until the potatoes are tender.
- Sprinkle the shredded provolone cheese over the top and let it melt before serving.
Popular questions:
- Q: Can I use a different type of cheese?
- Q: Can I use frozen vegetables instead of fresh?
- Q: Can I substitute the beef steak with chicken?
- Q: How can I make this recipe vegetarian?
A: Yes, you can use any type of cheese you prefer, such as cheddar or mozzarella.
A: Yes, frozen vegetables can be used, just make sure to thaw them first.
A: Yes, you can use chicken instead of beef for a different flavor.
A: You can substitute the beef steak with tofu or seitan for a vegetarian version.
Helpful tips:
- Try adding some garlic powder or paprika for extra flavor.
- You can add mushrooms to the beef mixture for more depth of flavor.
- Top with fresh parsley or green onions for a pop of color and freshness.
Expert Secrets:
- Cook the beef steak on high heat to get a nice sear and caramelization.
- Layer the potatoes evenly to ensure they cook through evenly.
- Let the casserole sit for a few minutes before serving to allow the flavors to meld together.
