Can I use real steak instead of ground beef?

Absolutely! Thinly slice 2 pounds of ribeye or sirloin and quickly sear it before adding to the slow cooker. Reduce cooking time by about 30 minutes since you don't want the steak to become tough.

My casserole seems too watery. What did I do wrong?

Excess moisture usually comes from the vegetables or hash browns releasing water during cooking. Next time, you can pat the hash browns dry before adding them, or cook with the lid slightly ajar for the last 30 minutes to allow some moisture to evaporate.

Can I make this in the oven instead of a slow cooker?

Yes! Follow the same preparation steps, then combine everything in a 9x13 baking dish. Cover with foil and bake at 350°F for about 45-60 minutes. Add cheese, then bake uncovered for 10 more minutes until melty.

Is there a way to make this healthier?

Try using ground turkey instead of beef, low-fat sour cream, and add extra vegetables like spinach or zucchini. You can also use reduced-fat cheese and whole grain potatoes if available.

Slow Cooker Philly Cheesesteak Casserole Recipe

Description

This Slow Cooker Philly Cheesesteak Casserole is a comforting, hearty main course inspired by the classic sandwich. Featuring tender ground beef, colorful peppers, onions, hash browns, and a creamy, cheesy sauce, this casserole brings all the flavors of Philly cheesesteak to your dinner table in an easy, set-it-and-forget-it format. Perfect for a family meal or potluck, this recipe is simple to prepare and loaded with flavor.

Ingredients

Units Scale

Meat & Seasonings

2 pounds ground beef
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon garlic, minced

Vegetables

1 green bell pepper, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
1 large yellow onion, diced (about 1 1/2 cups)

Other

1 bag (28 ounces) Southern hash browns, frozen

Sauce & Toppings

1 can (10.5 ounces) cheddar cheese soup
1/2 cup (115 g) sour cream
2 tablespoons Worcestershire sauce
1 1/2 cups (169.5 g) mozzarella cheese, shredded
parsley, chopped, for garnish
salt and pepper, to taste

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Instructions

Brown the Ground Beef: In a medium skillet over medium heat, add ground beef, kosher salt, and black pepper. Cook, stirring occasionally and breaking up the meat until it is no longer pink, about 8-10 minutes. Add the minced garlic and cook for an additional minute. Drain excess grease if needed.
Combine Ingredients in Slow Cooker: Transfer the cooked ground beef to the bowl of a slow cooker. Add the diced green and red bell peppers, diced onion, frozen hash browns, cheddar cheese soup, sour cream, and Worcestershire sauce. Stir everything together until well combined.
Cook in Slow Cooker: Cover the slow cooker with the lid. Cook on high for 2 ½ hours or on low for 4-5 hours, until the vegetables are tender and the casserole is heated through.
Add Cheese and Finish Cooking: Top the casserole with shredded mozzarella cheese. Cover and cook for an additional 10 minutes, or until the cheese is fully melted and bubbly.
Garnish and Serve: Sprinkle chopped parsley over the top for a fresh finish. Add additional salt and pepper to taste if desired before serving.

Notes

For richer flavor, substitute provolone or American cheese for mozzarella.
You can use fresh hash browns instead of frozen, but ensure they are shredded and pressed dry.
For a lower fat option, substitute ground turkey or chicken.
Great make-ahead meal; leftovers store well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/8 of casserole
Calories: 520
Sugar: 4g
Sodium: 1100mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 27g
Fiber: 3g
Protein: 31g
Cholesterol: 100mg