In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat to keep the casserole from becoming greasy.
Add the sliced bell peppers, onion, and minced garlic to the skillet. Sauté until the vegetables are tender and fragrant.
Season with steak seasoning and Worcestershire sauce, stirring well to coat the beef and vegetables evenly.
2. Prepare the Potatoes:
If using fresh potatoes, partially cook them by boiling for a few minutes or microwaving until slightly tender. This step ensures they cook perfectly in the crockpot.
3. Assemble in the Crockpot:
Transfer the cooked beef and sautéed vegetables to the crockpot.
Add the partially cooked diced potatoes, cheddar cheese soup, shredded provolone cheese, and sour cream.
Stir all the ingredients together until well combined.
4. Cook:
Cover the crockpot and set it to cook on high for 2 hours or on low for 4-5 hours. The casserole is ready when the potatoes are tender, and the cheese is melted and bubbly.
5. Serve:
Once cooked, serve the casserole hot. Enjoy the delicious blend of flavors and the comforting warmth of this hearty dish.
Storage and Reheating Tips:
Storage: Allow the casserole to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
Reheating: Reheat individual servings in the microwave for 2-3 minutes, or until heated through. For larger portions, reheat in the oven at 350°F until warm.
Freezing: This casserole can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Helpful Tips for Enhancing the Recipe:
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