Crockpot Cheesesteak Potato Casserole

• temps total: 4 hours 35 minutes

Ingrédients

1 ½ lbs flank steak, thinly sliced

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

4 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1 tsp dried oregano

1/2 cup beef broth

1/4 cup Worcestershire sauce

4 large potatoes, peeled and thinly sliced

2 cups shredded provolone cheese

1 cup shredded mozzarella cheese

Instructions

In a large skillet over medium-high heat, sauté the thinly sliced flank steak until browned. Add in the sliced onions, green bell pepper, and red bell pepper. Cook until vegetables are soft.

Add in the minced garlic, salt, black pepper, and dried oregano. Stir well to combine.

Pour in the beef broth and Worcestershire sauce. Allow the mixture to simmer for 5 minutes, then remove from heat.

Layer half of the thinly sliced potatoes in the bottom of the crockpot. Pour half of the steak and vegetable mixture on top of the potatoes.

Sprinkle half of the provolone and mozzarella cheese over the steak mixture in the crockpot.

Repeat the layers with the remaining potatoes, steak and vegetable mixture, and cheeses.

Cover the crockpot and cook on low for 4-5 hours or until the potatoes are tender.

Once cooked, serve hot and enjoy your delicious Crockpot Cheesesteak Potato Casserole!

Notes:

You can customize this recipe by adding mushrooms, jalapeños, or different types of cheese to suit your preferences.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.