This Slow Cooker Steak and Cheddar Potato Casserole is like a warm hug on a plate. Tender chunks of steak, creamy potatoes, and melted sharp cheddar cheese all cook together slowly to create a dish that’s packed with comforting flavors and satisfying textures. It’s the kind of meal that fills the house with delicious smells and makes everyone excited for dinner.
I love how easy this casserole is to make. You just throw everything into the slow cooker and let it do its magic while you go about your day. The steak comes out super tender, and the potatoes soak up all the tasty juices along with that cheesy goodness. It’s the kind of recipe I turn to when I want something hearty but don’t want to spend a lot of time in the kitchen.
My favorite way to serve this casserole is right out of the slow cooker with a simple side salad or some steamed green veggies for a little color. It’s great for family dinners or when friends are over because it’s filling and everyone loves how creamy and cheesy it is. Honestly, it feels like a special meal but is super easy to put together, which always wins me over.
Key Ingredients & Substitutions
Beef Steak: I like sirloin or chuck because they get tender in the slow cooker. If you want a leaner option, try flank steak or brisket. Just watch for thinner cuts, which may cook faster.
Red Potatoes: Red potatoes hold their shape well when slow cooked. You can swap in Yukon gold for a creamier texture or baby potatoes for smaller bites.
Sharp Cheddar Cheese: Sharp cheddar gives that nice bold flavor and melts well. If you want a milder taste, try mild cheddar or Monterrey Jack. For dairy-free, use a vegan cheese blend.
Beef Broth: This adds depth and moisture. If you don’t have beef broth, chicken broth or vegetable broth can work too, just expect a slightly different flavor.
How Do I Get Tender Steak and Perfect Potatoes in a Slow Cooker?
Cooking steak and potatoes slowly can be tricky because they cook differently. Here’s what works for me:
- Cut Evenly: Cube steak and potatoes to about the same size so they cook evenly.
- Sear Steak First: Browning steak before slow cooking locks in flavor and helps keep the meat juicy.
- Layer Thoughtfully: Put potatoes at the bottom since they take longer to cook and add onions and steak on top.
- Low and Slow: Cook on low heat for 6-7 hours for tenderness. If you rush with high heat, potatoes might get mushy before steak is done.
- Add Cheese Late: Sprinkle cheese on top near the end so it melts but doesn’t overcook or dry out.
Equipment You’ll Need
- Slow Cooker – I recommend a 6-8 quart size to fit all ingredients comfortably and ensure even cooking.
- Skillet – For searing the steak and sautéing onions and garlic, giving the dish extra flavor.
- Cutting Board & Knife – To chop potatoes, onions, and herbs easily and safely.
- Measuring Cups & Spoons – For accurate liquid and seasoning measurements.
- Serving Spoon – To stir, serve, and enjoy the casserole easily.
Flavor Variations & Add-Ins
- Switch proteins: Use cooked chicken or pork instead of beef for different flavor options.
- Add veggies: Mix in sautéed mushrooms, bell peppers, or spinach for color and nutrition.
- Change cheeses: Use Monterey Jack, mozzarella, or a cheese blend for varied tastes.
- Spice it up: Add a dash of cayenne pepper or hot sauce for some extra kick.
Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For The Main Dish:
- 1.5 pounds beef steak (sirloin or chuck), cut into 1-inch cubes
- 1.5 pounds red potatoes, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 tablespoons olive oil or butter, divided
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and an additional 6 to 7 hours to cook on low in the slow cooker (or 3 to 4 hours on high). Adding cheese and letting it melt takes around 20 minutes at the end. It’s a great hands-off meal that slowly cooks to perfection while you go about your day!
Step-by-Step Instructions:
1. Sear the Steak:
Heat 1 tablespoon of olive oil or butter in a skillet on medium-high heat. Add the beef cubes and brown them on all sides, which locks in flavor. The steak doesn’t need to be fully cooked at this point. Once browned, remove and set aside.
2. Sauté Onions and Garlic:
In the same skillet, add the remaining tablespoon of olive oil or butter. Cook the chopped onion and garlic for 2 to 3 minutes until they become soft and fragrant. This adds a rich base flavor to your casserole.
3. Layer Ingredients in the Slow Cooker:
Place the red potatoes at the bottom of your slow cooker. Next, add the sautéed onions and garlic on top of the potatoes, then add the browned steak cubes on top of the onions.
4. Add Seasoning and Broth:
Mix the beef broth, Worcestershire sauce, dried thyme, paprika, salt, and pepper in a small bowl. Pour this seasoning mixture evenly over the layered ingredients in your slow cooker.
5. Cook the Casserole:
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be tender, and the steak should be cooked through and tender by the end of this time.
6. Add Cheese:
About 20 minutes before you plan to serve, sprinkle the shredded cheddar cheese evenly on top of the casserole. Cover the slow cooker again and let the cheese melt until it’s deliciously gooey.
7. Garnish and Serve:
Sprinkle freshly chopped parsley or chives over your casserole for a fresh, colorful touch. Serve your warm, hearty casserole right out of the slow cooker and enjoy!
Can I Use Frozen Steak for This Recipe?
It’s best to use fresh or fully thawed steak. If using frozen, thaw it completely in the fridge overnight and pat it dry before cooking to avoid excess moisture and ensure proper searing.
Can I Use Different Types of Potatoes?
Yes! Red potatoes work well because they hold their shape, but Yukon gold or baby potatoes are great alternatives. Just cut them into similar-sized pieces to ensure even cooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove until warmed through, adding a splash of broth if it seems dry.
Can I Add Other Vegetables?
Absolutely! Mushrooms, bell peppers, or spinach can be added for extra nutrition and color. Just layer them on top or mix them in about halfway through cooking to avoid overcooking.
