If you’re craving a hearty, comforting dish that feels like a warm hug on a plate, then you absolutely need to try this Slow Cooker Steak and Cheddar Potato Casserole Recipe. It’s the perfect blend of tender, juicy steak, creamy potatoes, and sharp cheddar cheese all slow-cooked to perfection. The flavors meld beautifully, giving you rich, savory layers that make every bite completely irresistible. Whether you’re feeding a family or preparing for a cozy night in with friends, this casserole is the ultimate crowd-pleaser that’s as simple to make as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients for this dish is a breeze, but each one plays an essential role in building those mouthwatering flavors and satisfying textures. From the meaty steak to the creamy mushroom soup, every ingredient contributes to making this Slow Cooker Steak and Cheddar Potato Casserole Recipe a standout dish.
- 1.5 lbs steak (cubed, sirloin or chuck roast): Choose a cut that becomes tender with slow cooking, adding rich, savory flavor and a hearty bite.
- 4 cups potatoes (diced, preferably Russet): These starchy potatoes absorb flavors perfectly while providing a creamy texture as they cook.
- 1 cup shredded sharp cheddar cheese: Adds a tangy, melty finish that takes this casserole to the next level.
- 1 can (10.5 oz) cream of mushroom soup: Creates a luscious, creamy base that ties all the ingredients together.
- 1 cup beef broth: Enhances the savory depth and keeps everything moist during slow cooking.
- 1 teaspoon garlic powder: Brings a subtle aromatic kick that complements the steak wonderfully.
- Salt and pepper (to taste): Essential seasoning to balance and enhance all the flavors.
How to Make Slow Cooker Steak and Cheddar Potato Casserole Recipe
Step 1: Prepare the Slow Cooker
Start by lightly greasing the bottom of your slow cooker with oil or cooking spray. This simple step keeps your casserole from sticking and makes clean-up so much easier.
Step 2: Layer the Potatoes
Place the diced potatoes evenly in the bottom of the slow cooker. This layer will soak up all the savory juices from the steak and soup mixture as they cook together.
Step 3: Add the Cubed Steak
Distribute the cubed steak over the potatoes, spreading it out evenly. Choosing tender cuts like sirloin or chuck roast ensures each bite is juicy and flavorful.
Step 4: Mix the Soup and Seasoning
In a separate bowl, combine the cream of mushroom soup, beef broth, garlic powder, and salt and pepper. Stir everything together thoroughly to make a creamy, seasoned sauce that’s the heart of this casserole.
Step 5: Pour the Mixture Over the Steak and Potatoes
Pour the soup mixture evenly over the steak and potatoes, making sure all the pieces are covered. This coating will keep everything moist and infuse the dish with deep, comforting flavor during cooking.
Step 6: Cook on Low Heat
Cover the slow cooker and set it to cook on low for 6 to 8 hours. This slow, gentle cooking allows the steak to become tender and the potatoes to soften perfectly without falling apart.
Step 7: Finish with Cheddar Cheese
About 15 minutes before serving, sprinkle the shredded sharp cheddar cheese on top of the casserole. Cover again so the cheese melts into a beautiful, gooey layer that adds richness and that classic cheesy goodness.
Step 8: Serve and Enjoy
Once the cheese is melted and bubbly, it’s time to spoon the casserole onto plates and dig in. This dish is best enjoyed hot, straight from the slow cooker, with the flavors at their absolute best.
How to Serve Slow Cooker Steak and Cheddar Potato Casserole Recipe
Garnishes
Adding a handful of fresh parsley or chopped green onions on top just before serving adds a pop of color and a fresh flavor contrast that brightens every bite of this rich casserole.
Side Dishes
This casserole is quite filling on its own, but it pairs beautifully with a crisp green salad or steamed veggies like broccoli or green beans to create a well-rounded meal full of both comfort and freshness.
Creative Ways to Present
For a fun twist, serve portions in small ramekins or individual cast iron skillets for a rustic, personal touch that’s perfect for dinner parties or family-style meals. You can also add a dollop of sour cream or a drizzle of hot sauce for extra flavor excitement.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover casserole to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as the first serving.
Freezing
You can freeze this Slow Cooker Steak and Cheddar Potato Casserole Recipe for up to 2 months. Use a freezer-safe container or heavy-duty freezer bag, and be sure to label it with the date so you don’t forget.
Reheating
Reheat leftovers in the microwave or oven until warmed through. If frozen, thaw in the refrigerator overnight before reheating for best results, and consider topping with a little extra cheddar cheese to refresh that melty goodness.
FAQs
Can I use a different cut of steak for this casserole?
Absolutely! While sirloin and chuck roast are recommended for their tenderness after slow cooking, you can use other cuts like ribeye or even stew meat, just be mindful of cooking times to ensure the steak becomes tender.
What can I use if I don’t have cream of mushroom soup?
If you don’t have cream of mushroom soup, a homemade béchamel sauce with sautéed mushrooms can be a great substitute, or you can try cream of celery or chicken soup for a slightly different flavor profile.
Is there a way to make this recipe dairy-free?
To make the casserole dairy-free, swap the cheddar cheese for a dairy-free cheese alternative and use a dairy-free cream soup or make your own creamy sauce using coconut milk or cashew cream.
How do I know when the casserole is done?
You’ll know the casserole is done when the potatoes are tender and easily pierced with a fork, and the steak is fork-tender, having absorbed all those flavorful juices during slow cooking.
Can this recipe be doubled for a larger crowd?
Yes, you can double the ingredients, but be sure your slow cooker is large enough to accommodate the increased volume, and adjust the cooking time slightly as bigger batches may require longer to cook thoroughly.
Final Thoughts
I can’t recommend this Slow Cooker Steak and Cheddar Potato Casserole Recipe enough if you want a meal that brings comfort, flavor, and ease all on one plate. It’s the perfect weeknight dinner or cozy weekend treat that never fails to impress. Once you try it, you’ll find yourself coming back to it again and again—trust me, your taste buds will thank you!
Print
Slow Cooker Steak and Cheddar Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting meal perfect for busy days. Tender cubed steak and diced potatoes slow-cooked in a savory cream of mushroom soup and beef broth mixture make for a rich and flavorful dish. Finished with sharp cheddar cheese melted on top, this casserole is a satisfying one-pot dinner that requires minimal effort.
Ingredients
Meat and Vegetables
- 1.5 lbs steak, cubed (sirloin or chuck roast)
- 4 cups potatoes, diced (preferably Russet)
Dairy
- 1 cup shredded sharp cheddar cheese
Liquids and Soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
Seasonings
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Slow Cooker: Lightly grease the bottom of the slow cooker with oil or cooking spray to prevent sticking and ensure easy serving later.
- Layer the Potatoes: Place the diced Russet potatoes evenly at the bottom of the slow cooker, creating a base layer for the casserole.
- Add the Cubed Steak: Distribute the cubed sirloin or chuck roast steak evenly over the potatoes for balanced cooking.
- Mix the Soup and Seasoning: In a separate bowl, combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Stir well until the mixture is smooth and fully blended.
- Pour the Mixture Over the Steak and Potatoes: Pour the soup and broth mixture evenly over the layered steak and potatoes, ensuring they are well-covered to keep everything moist as it cooks.
- Cook on Low Heat: Cover the slow cooker with its lid and set to low heat. Cook the casserole for 6-8 hours, or until the steak is tender and the potatoes are fully cooked through.
- Finish with Cheddar Cheese: Approximately 15 minutes before serving, sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. Cover the slow cooker again and allow the cheese to melt completely for a rich, gooey finish.
- Serve and Enjoy: Ladle the hot casserole onto plates and serve immediately. This comforting meal is perfect for family dinners and leftovers reheat beautifully.
Notes
- Use Russet potatoes for the best texture; other potato varieties may result in a different consistency.
- Chuck roast is preferred for tender slow-cooked meat, but sirloin is a leaner alternative.
- If desired, add vegetables like diced onions or mushrooms for extra flavor.
- Cooking times may vary slightly depending on slow cooker model and size; start checking tenderness around 6 hours.
- Leftovers keep well refrigerated for up to 3 days and reheat thoroughly before serving.
