Easy Cheesesteak Potato Casserole Recipe Is a High-Protein Dinner Winner by Donna John

My husband and I are trying to eat healthier, but sometimes you just want a hearty, comforting, stick-to-your-ribs casserole. This easy cheesesteak potato casserole has all the flavors of a Philly cheesesteak sandwich – minus the bread. The ground beef casserole recipe has minimal prep and bakes up in about 45 minutes.

To make this creamy beef and potato casserole you will need ground beef, a red bell pepper, a green bell pepper, (check out the health benefits of bell peppers) onion, garlic, steak seasoning, Worcestershire sauce, a bag of frozen O'Brien potatoes, a can of cheddar cheese soup, sour cream and provolone cheese. The casserole can be cooked in the oven or in a slow cooker. I chose to cook mine in the oven, but slow-cooker directions are in Recipe Notes below.

Cooking Tip: O'Brien potatoes are frozen hash browns with peppers and onions. If you can't find them, use regular cubed hash brown potatoes.

Photo credit (all photos): Donna John

Serve this comfort food dinner with your favorite side dishes. I served mine with broccoli and a fresh garden salad. This cheesesteak casserole freezes well for quick dinners later.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 50 minutes
Servings: 12

Ingredients

• 1 1/2 pounds ground beef
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 – 5 cloves garlic, minced
• 1 – 2 teaspoons steak seasoning
• 2 tablespoons Worcestershire sauce
• 28 ounces (1 bag) frozen O’Brien hash brown potatoes
• 10.5 ounces (1 can) cheddar cheese soup
• 1/2 cup sour cream
• 2 cups shredded provolone cheese (divided)

Here’s how to make it:

1. Cook the ground beef, onion and bell peppers in a skillet until meat is cooked through, about 5 minutes. Season with salt and black pepper. (I used a green and red bell pepper, but you could use whatever color you like. Red, orange and yellow bell peppers are sweeter than green ones.)
   
2. Add the garlic and cook 30 seconds. Add the steak seasoning and Worcestershire sauce. Stir to combine.
   
3. Add the hash brown potatoes, cheddar cheese soup, sour cream and 1 1/2 cups of the provolone cheese. Season with salt and black pepper. Pour into a 13x9-inch baking pan. Bake in a preheated 350-degree F oven for 30 minutes.
   
4. Top with the remaining provolone cheese. Bake about 5 to 10 minutes more. Serve. You could easily cut this recipe in half and bake it in a smaller dish.
   
5. To make it in the slow cooker, cook the ground beef, onions and peppers in a skillet until cooked through. Season with salt and pepper, add the garlic and Worcestershire sauce. Pour into a slow cooker. Add the remaining ingredients (all of the cheese) and cook on high for 2 hours or low for 4 to 5 hours.
   

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