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Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender steak slices and thin Yukon gold potatoes layered in a savory broth, then finished with a melty cheddar top. Set it and cook low for hours for a rich, comforting casserole.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin or chuck steak, sliced thin
  • 2 lb beef sirloin or chuck steak Sliced thin for faster tenderness in the slow cooker.
Yukon gold potatoes, thinly sliced
  • 2 lb Yukon gold potatoes Slice thin so they soften through during the long cook.
onion, thinly sliced
  • 1 onion
garlic, minced
  • 4 garlic
beef broth
  • 1 cup beef broth
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
shredded sharp cheddar
  • 2 cup shredded sharp cheddar Add near the end so it melts into a cheesy blanket.
green onions
  • 0.25 cup green onions For serving.
sour cream
  • 0.25 cup sour cream For serving.
salt and pepper to taste
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season the steak
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder until evenly coated, so every piece tastes savory.
Layer in the slow cooker
  1. Layer the potatoes, onion, and seasoned steak in the Crockpot in alternating layers for even cooking throughout.
Mix and pour the sauce
  1. Whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, and garlic, then pour the mixture over the layers so everything is moistened.
Slow cook
  1. Cook on Low for 6-7 hours until the potatoes and steak are tender, with the casserole bubbling gently around the edges.
  2. Alternatively, cook on High for 3-4 hours until the potatoes and steak are tender, watching for rapid simmering and softened slices.
Melt the cheddar
  1. Scatter the cheddar over the top, then cook on High for 15 minutes until melted into a thick, golden layer.
Serve
  1. Serve with green onions and sour cream for a fresh, creamy finish.

Notes

For the best texture, slice potatoes thin and similar thickness so they cook at the same rate. Store leftovers in the refrigerator up to 3-4 days; reheat gently until hot through. Freezing is not recommended because potato texture can soften further when thawed. For a lower-fat option, use reduced-fat cheddar and light cream of mushroom soup.