Have you ever found yourself craving a Philly Cheesesteak but not wanting to juggle all those ingredients on a busy weekday? Imagine the savory goodness of a cheesesteak, but with the ease of a slow cooker. This casserole is like a comforting embrace on a chilly night—cheesy, hearty, and oh-so-simple.
Steps
- In a medium skillet over medium heat, cook ground beef with salt and pepper, stirring occasionally, until it’s no longer pink, about 8-10 minutes. Add minced garlic and cook for another minute, then drain excess grease if needed.
- In the slow cooker, combine the cooked beef with diced green and red peppers, onion, frozen hash browns, cheddar cheese soup, sour cream, and Worcestershire sauce. Mix everything thoroughly.
- Cover the slow cooker and cook on high for 2 ½ hours or on low for 4-5 hours. After the cooking time, sprinkle shredded mozzarella cheese on top.
- Cover and cook for an additional 10 minutes, or until the cheese is melted. Garnish the casserole with chopped parsley and season with salt and pepper to taste before serving.
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) frozen Southern hash browns
- 1 can (10.5 ounces) cheddar cheese soup
- ½ cup (115 g) sour cream
- 2 tablespoons Worcestershire sauce
- 1 ½ cups (169.5 g) shredded mozzarella cheese
- Chopped parsley, for garnish
- Additional salt and pepper, to taste
FAQ
- Can I use a different type of meat instead of ground beef?
- Yes, you can substitute ground beef with ground chicken or ground turkey if you prefer.
- What can I serve with the Philly Cheesesteak Casserole?
- This casserole pairs well with sides like garlic knots, easy dinner rolls, French baguette, roasted potato wedges, cornbread, steamed rice, or roasted vegetables such as Brussels sprouts or asparagus.
- Is it possible to make this casserole without a slow cooker?
- Absolutely! You can prepare this dish in an oven by cooking the ground beef and vegetables on the stovetop, mixing them with the other ingredients, and baking in a preheated oven at 350°F until bubbly and golden.
- How should I store leftovers of the casserole?
- Allow the casserole to cool to room temperature before storing it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- What type of cheese works best for this recipe?
- While mozzarella is recommended, you can also use provolone, Monterey Jack, pepper jack, or your preferred cheese to top the casserole.
Tips
- For a healthier twist, consider using ground chicken or turkey instead of beef. This will still provide a hearty base while reducing the overall fat content.
- To enhance the flavor, try browning the hash browns in a skillet before adding them to the slow cooker. This will give them a crispy texture and a more robust taste.
- If you prefer a cheesier taste, experiment with different cheese varieties like Monterey Jack or pepper jack, which can add a delightful kick to the casserole.
- For a golden, bubbly cheese topping, remove the slow cooker lid during the last 5-10 minutes of cooking to allow the cheese to brown slightly.
Equipment
- Slow Cooker – Essential for making the casserole as described in the recipe.
- Large Skillet – Needed for cooking the ground beef and vegetables before adding them to the slow cooker.
- 9×13-inch Baking Dish – Required if you choose to make the casserole in the oven instead of using a slow cooker.
