Begin by heating a tablespoon of olive oil in a skillet over medium-high heat. Add your sliced ribeye or sirloin (or ground beef) and cook for about 4–5 minutes until the meat is well-browned. Season with salt, pepper, garlic powder, and onion powder for rich flavor, and then transfer the beef to a slow cooker.

While the beef is cooking, thinly slice your onions and green bell peppers, enhancing the color and texture of your Crockpot Cheesesteak Potato Casserole. Set the vegetables aside.

In your slow cooker, begin constructing the casserole by layering half of the sliced potatoes on the bottom. Follow this with the browned beef, then sprinkle the sliced onions and green bell peppers evenly over the top. Add a layer of shredded provolone cheese before repeating with the remaining ingredients.

In a mixing bowl, combine the cream of mushroom soup, sour cream, beef broth, and Worcestershire sauce. Stir until the mixture is smooth and well-blended. Pour it generously over the layered ingredients in the slow cooker.

Cover the slow cooker and set it to cook on low for 6 hours or high for 3 hours.

In the last 30 minutes of cooking, sprinkle the remaining cheese over the top of the casserole.

Once cooking is complete, carefully stir the casserole to combine the layers, then serve hot.