Slow Cooker Philly Cheesesteak Casserole gives you all of the flavors of the sandwich, but without a hoagie roll, in a hearty dish made in a slow cooker! With tender ground beef, vibrant bell peppers, and savory onions mixed in a creamy blend of cheddar cheese soup and sour cream, this dish promises to satisfy your cravings for the classic Philly cheesesteak in a whole new way.
Ingredients & Substitutions
Ground Beef: The meaty base of the casserole is ground beef. It is cooked before it is added to the slow cooker. You could also try this dish with ground chicken or ground turkey.
Vegetables: Sticking with the classic flavors of the Philly cheesesteak, I added green bell peppers, red bell peppers, and onions.
Hash Browns: To add some substance to the casserole, look for a bag of frozen hash browns to add to the slow cooker. This is meant to replace the lack of bread (like in the sandwich).
Cheddar Cheese Soup: Cheddar cheese soup forms the creamy, cheesy base of the casserole. It combines with sour cream to create a sauce that coats the other ingredients.
Cheese: We prefer this casserole topped with shredded mozzarella cheese. We tested it with provolone, and if you prefer that flavor (which does stand out), you could use that. Or, try it with Monterey Jack, pepper jack, or your favorite kind of cheese.
What To Serve With Philly Cheesesteak Casserole
This slow cooker casserole is a hearty dish on its own, but it does pair well with a variety of side dishes. Here are some options to try:
- Garlic Knots
- Easy Dinner Rolls
- French Baguette
- Roasted Potato Wedges
- Cornbread (or cornbread muffins)
- Steamed Rice
- Roasted Vegetables like Brussels sprouts or asparagus
Can I Make The Casserole Without A Slow Cooker?
Sure! To make the casserole without a slow cooker, follow these steps:
- Preheat oven to 350°F.
- Cook the ground beef in a large skillet as instructed. Add garlic.
- To the skillet with the beef, add the bell peppers and onions. Cook for 5-7 minutes, or until softened.
- In a separate bowl, mix the cheddar cheese soup, sour cream, and Worcestershire sauce.
- In a large mixing bowl, combine the soup mixture, frozen hash browns, and beef and vegetables. Stir until everything is evenly coated.
- Spread the mixture into a greased 9×13-inch baking dish.
- Sprinkle the mozzarella cheese on top.
- Cover with aluminum foil and bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- If desired, remove the foil and let the casserole cook an additional 5-10 minutes. This will brown the cheese even more.
- Let the casserole cool for a few minutes before serving.
How To Store Slow Cooker Philly Cheesesteak Casserole
To store leftover Philly cheesesteak casserole, first, let it cool to room temperature. Next, store it in an airtight container or portion it out for easy-to-grab and heat meals. It will last in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave. You can also freeze the casserole, once cooled, in a freezer-safe container for up to 2-3 months. Let it thaw in the refrigerator overnight before reheating.
Slow Cooker Philly Cheesesteak Casserole
Ingredients
- 2 pounds ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon garlic, minced
- 1 green bell pepper, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 bag (28 ounces) Southern hash browns, frozen
- 1 can (10.5 ounces) cheddar cheese soup
- ½ cup (115 g) sour cream
- 2 tablespoons Worcestershire sauce
- 1 ½ cups (169.5 g) mozzarella cheese, shredded
- parsley, chopped for garnish
- salt and pepper, to taste
Instructions
- To a medium skillet over medium heat, add ground beef, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until it is no longer pink. Add garlic and cook for 1 more minute. Drain excess grease if necessary.
- To the bowl of a slow cooker, add the cooked ground beef, green pepper, red pepper, onion, frozen hash browns, cheddar cheese soup, sour cream, and Worcestershire sauce. Stir to combine.
- Cover and cook on high for 2 ½ hours, or low for 4-5 hours.
- Top with shredded cheese. Cover and cook for 10 more minutes, or until the cheese is melted.
- Garnish with parsley. Salt and pepper, to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Easy slow-cooker meals are the best. This one is meaty and cheesy and comforting!
Elizabeth
This recipe is genius! I love tasting all of the flavors of a Philly Cheesesteak but with a fork! I will try making this at home, for sure.
Rachael
Easy dinner to mix up and let cook for a few hours. You don't have to worry about it, just let it cook!
Annabelle
This dish has lots of flavor and is incredibly easy to make!
Bella
Meaty and cheesy! This is a great recipe to make if you want something fulfilling. Plus, you can just toss it in the slow cooker and let it do its thing.
Selena
This seems so quick to throw in the slow cooker for dinner! I think it would be a crowd-pleaser.
Could I use pasta instead of potatoes?
You could, but you’d want to add them in towards the end of cooking and you’ll need more liquid for them to cook in.