Crockpot Cheesesteak Potato Casserole
Ingredients:
4 large potatoes, peeled and diced
1 lb rib-eye steak, thinly sliced
1 onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 cup provolone cheese, shredded
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
Directions:
Heat olive oil in a skillet over medium heat. Sauté the onions and peppers until softened, about 5 minutes. Remove from heat and set aside.
In a large crockpot, layer the diced potatoes at the bottom.
Add the cooked onions and peppers on top of the potatoes.
Add the thinly sliced rib-eye steak on top of the vegetables.
In a small bowl, mix the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Pour the mixture over the beef and vegetables in the crockpot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
About 10 minutes before serving, sprinkle the shredded provolone cheese on top and let it melt.
Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes | Kcal: 350 kcal | Servings: 6 servings