1. In a skillet, heat the olive oil over medium heat. Cook the ground beef (or thinly sliced steak) along with the onion, bell pepper, and garlic until the meat is browned. Drain any excess grease to ensure the final dish isn’t overly fatty.

2. Now it’s time to assemble the Crockpot Cheesesteak Potato Casserole. Start by adding half of the diced potatoes to the bottom of a greased crockpot. Top with half of the cooked beef mixture, then sprinkle some of the shredded cheese on top. Repeat these layers until you’ve used up all the ingredients.

3. In a separate bowl, whisk together the cream of mushroom soup, beef broth, Italian seasoning, salt, and pepper. Pour this flavorful sauce evenly over the layers in the crockpot, ensuring everything is coated and ready to slow cook to perfection.

4. Cover the crockpot and let the Cheesesteak Potato Casserole work its magic. Cook on the Low setting for 6-7 hours or on High for 3-4 hours, until the potatoes are tender and the cheese is melted and bubbly. During the last 15 minutes of cooking, top the casserole with the remaining shredded cheese for a perfectly melty finish.