Crockpot Cheesesteak Potato Casserole 

This hearty and comforting casserole combines the rich flavors of a classic Philly cheesesteak with the creamy texture of a potato bake, all cooked effortlessly in a slow cooker. With layers of seasoned ground beef, sautéed bell peppers and onions, tender potatoes, and melted cheese, it's a satisfying one-pot meal perfect for busy weeknights or casual gatherings.

 Ingredients

• 1½ pounds ground beef, cooked and drained

• 3 bell peppers (red, green, and yellow), sliced

• 1 onion, sliced

• 1 tablespoon minced garlic

• 1 teaspoon steak seasoning (or to taste)

• 2 tablespoons Worcestershire sauce

• 4 cups diced potatoes (fresh or frozen)

• 1 can (10.5 oz) cheddar cheese soup

• 1½ to 2 cups shredded provolone cheese

• ½ cup sour cream

• Salt and pepper to taste

• Optional: Chopped parsley for garnish

 Directions

1. Prepare the Meat Mixture:
   In a skillet over medium heat, cook and crumble the ground beef until browned. Drain any excess fat. Add the sliced bell peppers, onion, and minced garlic to the skillet. Season with steak seasoning and Worcestershire sauce. Sauté until the vegetables are tender.

2. Assemble in the Crockpot:
   Transfer the cooked meat and vegetable mixture into the crockpot. Add the diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream. Stir until all ingredients are well combined. Season with salt and pepper to taste.

3. Cook:
   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 and bubbly.

4. Serve:
   Once cooked, give the casserole a good stir and serve hot. Garnish with chopped parsley if desired.

 Nutritional Information (per serving)

• Calories: Approximately 724 kcal

• Protein: 41 g

• Carbohydrates: 32 g

• Fat: 48 g

• Saturated Fat: 22 g

• Cholesterol: 70 mg

• Sodium: 1,144 mg

• Fiber: 3 g

• Sugar: 6 g