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Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender sliced potatoes and thin steak pieces layered, then finished with a melted cheddar topping. Set it on Low for 6–7 hours for a soft, spoonable casserole in a savory beef-broth sauce.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Steak seasoning
  • 1 lb beef sirloin or chuck steak Sliced thin. Use salt and pepper as needed.
Potatoes and aromatics
  • 2 lb Yukon gold potatoes Thinly sliced.
  • 1 onion Thinly sliced.
  • 4 clove garlic Minced.
Casserole base
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Cheddar topping and serving
  • 2 cup shredded sharp cheddar For scattering over the top.
  • 1 green onions For serving.
  • 1 sour cream For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season the steak
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder.
Layer in the slow cooker
  1. Layer potatoes, onion, and steak in the Crockpot in alternating layers.
Make and pour the sauce
  1. Whisk broth, cream of mushroom soup, Worcestershire sauce, garlic powder, and onion powder, then pour over the layers.
Slow cook until tender
  1. Cook on Low for 6–7 hours, or High for 3–4 hours, until potatoes and steak are tender. Keep the lid closed during cooking.
Melt the cheddar
  1. Scatter the shredded cheddar over the top, then cook on High for 15 minutes until melted and bubbly.
Serve
  1. Serve topped with green onions and sour cream.

Notes

For the best texture, slice potatoes evenly so they finish tender at the same time. Store leftovers in the refrigerator up to 4 days; reheat covered until hot. Freezing is not recommended because the potatoes can soften too much after thawing. For a lighter option, use reduced-fat cheddar and light cream of mushroom soup if desired.