Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting meal that brings together tender chunks of steak, creamy potatoes, and melted cheddar cheese. The slow cooker does all the work, making the steak super tender and the potatoes perfectly soft, while the cheese adds that rich, gooey goodness everyone loves.
I really like how easy this dish is to prepare—just throw everything into the slow cooker and let it cook while you go about your day. It’s one of those meals that feels like a special treat but doesn’t need much effort. I always recommend using sharp cheddar for that bold cheesy flavor that makes the casserole extra tasty.
This casserole is great for busy weeknights or for when you want something cozy and filling after a long day. I love serving it with a simple green salad or steamed veggies to balance out the richness. It’s the kind of dish that brings everyone to the table and encourages seconds, which is always a good sign in my book!
Key Ingredients & Substitutions
Steak: I suggest chuck or sirloin because they’re flavorful and become tender in the slow cooker. If you prefer leaner meat, try flank steak or even stew beef.
Red Potatoes: These hold their shape well during slow cooking. Yukon gold potatoes also work nicely for a buttery texture. Avoid russets as they may get too mushy.
Cheddar Cheese: Sharp cheddar adds great flavor and melts beautifully. If you like, you can mix in Monterey Jack or mozzarella for a creamier texture.
Sour Cream: It makes the casserole creamy and rich. Greek yogurt can be a good substitute if you want a lighter option.
How Can I Make the Steak Tender and Flavorful in the Slow Cooker?
Getting tender steak means cooking it low and slow along with some moisture. To do this:
- First, sear the steak cubes in a hot skillet to lock in flavor. This step makes a big difference.
- Add liquid like beef broth and Worcestershire sauce to keep the meat moist.
- Cook on low heat for several hours — this breaks down tough fibers and results in juicy, tender bites.
I like to avoid high heat as it can make the meat tough or dry. Patience is key for the perfect melt-in-your-mouth steak in this casserole.
Equipment You’ll Need
- Skillet – I recommend a large skillet for searing the steak and sautéing the onions, which helps lock in flavor before slow cooking.
- Slow cooker – This is the main tool for cooking everything evenly and easily, making the steak and potatoes tender without much fuss.
- Sharp knife and cutting board – Essential for chopping potatoes, onion, garlic, and steak into even pieces so they cook uniformly.
- Measuring spoons and cups – For accurately adding broth, Worcestershire sauce, and seasonings to get the right flavors.
- Grater – To shred the cheddar cheese easily, ensuring it melts well on top of the casserole.
Flavor Variations & Add-Ins
- Swap steak for cooked ground beef or shredded chicken to make it quicker or different protein options, especially for a crowd-pleaser.
- Add sautéed mushrooms or cooked bacon bits for extra savory flavor and texture.
- Mix in cooked vegetables like peas, bell peppers, or corn for added color and nutrients.
- Use different cheeses like Monterey Jack, pepper jack, or a blend for varied cheesy goodness and spice.
How to Make Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For The Main Dish:
- 1.5 pounds beef steak (such as sirloin or chuck), cut into 1-inch cubes
- 4-5 medium red potatoes, diced into 1-inch pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This casserole requires about 15-20 minutes for preparation, including searing and chopping. Then you’ll cook it in the slow cooker for 6-7 hours on low or 3-4 hours on high. Add an extra 30 minutes at the end for melting the cheese and letting the flavors combine.
Step-by-Step Instructions:
1. Searing the Steak:
Heat the olive oil in a skillet over medium-high heat. Season your steak cubes with salt, pepper, and paprika. Then, sear the steak pieces until they’re browned on all sides but not fully cooked—a quick 2 to 3 minutes per side works well. Once browned, transfer the steak into your slow cooker.
2. Preparing the Onions and Garlic:
In the same skillet, add the chopped onion and minced garlic. Sauté these until they become soft and fragrant, about 2 to 3 minutes. Next, pour in the Worcestershire sauce and beef broth, scraping any browned bits off the pan to capture flavor. Pour this mixture over the steak in the slow cooker.
3. Adding Potatoes and Seasoning:
Place the diced red potatoes on top of the steak and onion mix inside the slow cooker. Sprinkle the dried thyme over the potatoes, and season with a bit more salt and pepper if you like.
4. Slow Cooking:
Cover your slow cooker and let the casserole cook for 6-7 hours on low or 3-4 hours on high. The potatoes should be tender and the steak cooked through and easy to cut with a fork.
5. Adding Sour Cream and Cheese:
About 30 minutes before you’re ready to serve, spread the sour cream evenly over the casserole. Then sprinkle the shredded cheddar cheese on top. Cover again and let it cook until the cheese melts perfectly, about 20 to 30 minutes.
6. Serving:
Spoon the casserole onto plates or serve it straight from the slow cooker. Add a sprinkle of fresh chopped parsley or chives to brighten up the dish with a pop of color and fresh flavor.
7. Enjoy!
This hearty, cheesy steak and potato casserole is ready to enjoy as a comforting main dish any day of the week. Everyone will love the tender steak, soft potatoes, and melty cheddar cheese all together.
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the refrigerator before cooking. Using frozen steak can increase cooking time and affect how evenly the meat cooks in the slow cooker.
Can I Substitute the Potatoes?
Absolutely! Yukon gold potatoes work well and hold their shape, too. Avoid starchy potatoes like russets as they may become too mushy during slow cooking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if it feels dry.
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble everything in the slow cooker insert the night before and refrigerate. Just add an extra hour on low for cooking since ingredients will be cold to start.
