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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender steak chunks and creamy, cheddar-coated potato slices layered in a golden sauce. Set-and-forget cooking on low makes the potatoes tender and the edges lightly saucy while cheddar melts on top.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chuck steak
  • 2 lb chuck steak Cut into 1-inch cubes.
Russet potatoes
  • 4 russet potatoes Peel and slice thin.
Onion
  • 1 onion Slice thin.
Garlic
  • 4 garlic cloves Minced.
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Beef broth
  • 0.5 cup beef broth
Sour cream
  • 0.5 cup sour cream
Garlic powder
  • 1 tsp garlic powder
Smoked paprika
  • 1 tsp smoked paprika
Sharp cheddar cheese
  • 2 cup sharp cheddar cheese Shredded.
Fresh chives
  • 0.25 cup fresh chives For garnish; chop if needed.
Salt and black pepper
  • 1 salt and black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season steak
  1. Season the chuck steak cubes generously with garlic powder, smoked paprika, salt, and black pepper so every piece is coated with spice.
  2. Let the seasoned steak sit while you mix the sauce and prep the potatoes so the flavors start to cling to the meat.
Make the soup mixture
  1. Whisk cream of mushroom soup, beef broth, sour cream, minced garlic, salt, and black pepper until smooth and pourable.
Layer in the crockpot
  1. Layer half the sliced potato slices in the bottom of the crockpot, then top with half the sliced onions and half the steak cubes.
  2. Pour half the soup mixture over the first layer, spreading gently so most of the potatoes get coated.
  3. Repeat with the remaining potatoes, onions, steak, and the remaining soup mixture.
Slow cook
  1. Cook on low for 7–8 hours until the potatoes are tender and the steak is fall-apart.
  2. If cooking on high, cook for 4 hours, checking that the potatoes yield easily when pierced with a fork.
Finish with cheddar
  1. Top with shredded sharp cheddar, keeping it in an even layer so it melts across the casserole surface.
  2. Cover and cook for 10 minutes on low just to melt the cheese until glossy and creamy.
  3. Garnish with fresh chives and serve while hot for the best texture contrast between tender potato and melted cheddar.

Notes

Pro tip: slice potatoes as evenly as you can so they finish tender without turning mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or on the stovetop with a splash of beef broth if the sauce thickens. Freezing is not recommended because sour cream-based sauces can break after thawing, but you can freeze cooked steak separately if needed. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar while keeping the slow-cooker timing the same.