This hearty and satisfying casserole combines the savory flavors of a classic Philly cheesesteak with the comforting warmth of a potato casserole. Tender ground beef, sautéed bell peppers and onions, and creamy cheddar cheese come together in a slow cooker for a convenient and delicious meal. Perfect for busy weeknights or feeding a crowd, this dish is sure to become a family favorite.

Ingredients

• 1½ pounds ground beef, cooked and drained

• 3 bell peppers, sliced

• 1 onion, sliced

• 1 large scoop of minced garlic

• Steak seasoning, to taste

• 2 tablespoons Worcestershire sauce

• 4 cups diced potatoes

• 1 can cheddar cheese soup

• 1½ to 2 cups shredded provolone cheese

• ½ cup sour cream

Directions

1. In a skillet over medium heat, cook and crumble the ground beef along with the sliced bell peppers, onion, and minced garlic until the beef is fully cooked and the vegetables are tender. Drain any excess grease.

2. Add steak seasoning and Worcestershire sauce to the skillet, stirring until well combined.

3. Transfer the beef and vegetable mixture to a crockpot.

4. Add the diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream to the crockpot. Stir until all ingredients are evenly mixed.

5. Cover and cook on high for 2 hours or on low for 4–5 hours, until the potatoes are tender and the cheese is melted.

6. Before serving, sprinkle additional shredded provolone cheese on top and allow it to melt.

Nutritional Information (per serving)

• Calories: Approximately 724 kcal

• Carbohydrates: 32 g

• Protein: 41 g

• Fat: 48 g

• Sodium: 1,144 mg

• Fiber: 3 g

• Sugar: 6 g