The Slow Cooker Philly Cheesesteak Casserole is a hearty, comforting dish that brings the classic flavors of a Philly cheesesteak into an easy-to-make, one-pot meal. Perfect for busy days, this casserole combines tender strips of beef with a savory blend of onions, bell peppers, and mushrooms, all enveloped in a rich, creamy sauce.
The dish starts with thinly sliced beef steak, which is layered over a bed of sliced vegetables in the slow cooker. This is then smothered with a flavorful mixture of cream of mushroom soup and beef broth, seasoned with garlic, Worcestershire sauce, and a touch of dried herbs. As it cooks, the beef becomes tender and the vegetables meld together, creating a delicious, savory base.
Towards the end of cooking, the casserole is topped with frozen tater tots or diced potatoes, which bake into crispy, golden perfection. A generous layer of shredded mozzarella and provolone cheese is added on top, melting into a gooey, cheesy layer that completes the dish.
The result is a comforting, satisfying casserole that’s reminiscent of the iconic Philly cheesesteak sandwich but with the added convenience and heartiness of a slow-cooked meal. It’s ideal for feeding a crowd or for having delicious leftovers throughout the week. Whether served for a family dinner or a casual gathering, this casserole is sure to be a hit with anyone who loves classic, comforting flavors.
Ingredients:
- 1 lb (450 g) thinly sliced beef steak (such as sirloin or ribeye)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 can (10.5 oz/300 g) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 oz (225 g) provolone cheese, sliced
- 8 oz (225 g) mozzarella cheese, shredded
- 1 package (12 oz/340 g) frozen tater tots or diced potatoes
Instructions:
- Prepare Ingredients:
- Slice the beef steak into thin strips. Season with salt and pepper.
- Thinly slice the onion, green bell pepper, red bell pepper, and mushrooms if using. Mince the garlic.
- Layer the Ingredients:
- In the bottom of the slow cooker, add the sliced onions, bell peppers, and mushrooms. Spread them out evenly.
- Place the sliced beef steak on top of the vegetables.
- Mix the Sauce:
- In a bowl, combine the cream of mushroom soup, beef broth, Worcestershire sauce, minced garlic, dried oregano, and dried basil. Mix well.
- Pour the soup mixture evenly over the beef and vegetables in the slow cooker.
- Cook:
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and cooked through.
- Add Tater Tots and Cheese:
- About 30 minutes before serving, place the tater tots or diced potatoes on top of the casserole. Sprinkle shredded mozzarella cheese over the top, followed by the provolone cheese slices.
- Cover and continue cooking until the cheese is melted and bubbly, and the tater tots are cooked through.
- Serve:
- Once the casserole is ready, give it a gentle stir before serving.
Tips:
- For a Healthier Option: Use a low-fat cream of mushroom soup and reduced-fat cheese.
- Extra Flavor: Add a splash of hot sauce or a sprinkle of red pepper flakes for a bit of heat.
- Garnish: Fresh parsley or chopped scallions make a great garnish and add a fresh touch.
- Vegetarian Version: Substitute the beef with a plant-based meat alternative and use vegetable broth instead of beef broth.
Enjoy your Slow Cooker Philly Cheesesteak Casserole!
