There is nothing quite like the comfort and heartiness of a Slow Cooker Steak and Cheddar Potato Casserole Recipe to warm your soul on a chilly day. This dish combines tender, juicy steak cubes with soft, golden potatoes and rich cheddar cheese, all slowly cooked to perfection in a creamy mushroom sauce that seeps into every bite. Whether you’re gathering family for a cozy dinner or just craving something indulgent and effortless, this casserole delivers flavors that feel like a warm hug and a texture that’s pure satisfaction. The best part? While it simmers away, filling your home with irresistible aromas, you get to relax knowing dinner is hands-off and heavenly.
Ingredients You’ll Need
These simple yet essential ingredients come together to create layers of flavor, texture, and color that make the Slow Cooker Steak and Cheddar Potato Casserole Recipe such a beloved classic. Each component plays a vital role, from the savory steak and creamy mushroom soup to the sharp cheddar that crowns the dish with melty perfection.
- 1.5 lbs steak (cubed, sirloin or chuck roast): Choose a tender cut that becomes incredibly succulent after slow cooking.
- 4 cups potatoes (diced, preferably Russet): Russets hold their shape well and absorb flavors beautifully.
- 1 cup shredded sharp cheddar cheese: Adds a rich, tangy melt that ties the whole casserole together.
- 1 can (10.5 oz) cream of mushroom soup: Provides creamy depth and umami goodness.
- 1 cup beef broth: Keeps the casserole moist and infuses more meaty flavor.
- 1 teaspoon garlic powder: Perfect for enhancing the savory notes without overpowering.
- Salt and pepper (to taste): Essential for balancing and elevating all flavors.
How to Make Slow Cooker Steak and Cheddar Potato Casserole Recipe
Step 1: Prepare the Slow Cooker
Begin by lightly greasing the bottom of your slow cooker with oil or cooking spray. This simple step is key to preventing the casserole from sticking and making clean-up a breeze later on.
Step 2: Layer the Potatoes
Place the diced Russet potatoes evenly across the bottom of your slow cooker. They form the hearty base of the casserole, absorbing all the delicious juices as it cooks.
Step 3: Add the Steak
Next, distribute your cubed steak evenly over the potatoes. The slow cooking will transform this steak into tender morsels that perfectly complement the potatoes beneath.
Step 4: Mix the Sauce
In a bowl, combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Stir until smooth and well blended. This mixture is the creamy, flavorful magic that surrounds each piece of steak and potato.
Step 5: Pour the Sauce
Pour the creamy soup mixture over the steak and potatoes, ensuring everything is evenly covered. This will keep the casserole moist and savory throughout.
Step 6: Slow Cook
Cover your slow cooker and set it to cook on low for 6 to 8 hours. This slow cooking process allows the flavors to meld and makes the steak tender and potatoes perfectly cooked through.
Step 7: Add the Cheese
About 15 minutes before serving, sprinkle shredded sharp cheddar cheese on top of the casserole. Cover again to let the cheese melt into a golden, gooey topping that’s utterly irresistible.
Step 8: Serve and Enjoy
Using a ladle or large spoon, scoop the casserole onto plates and serve hot. Every bite will be rich and comforting — a true celebration of simple ingredients cooked with care.
How to Serve Slow Cooker Steak and Cheddar Potato Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or a handful of sliced green onions adds a fresh, vibrant note that contrasts beautifully with the rich, creamy casserole. A dollop of sour cream can also be a lovely extra touch for creaminess and tang.
Side Dishes
Since this casserole is wonderfully filling on its own, pair it with light, crisp sides such as a simple green salad with a tangy vinaigrette or steamed green beans to add some brightness and texture to the meal.
Creative Ways to Present
Try serving the casserole in individual ramekins for a charming presentation, perfect for dinner parties or family gatherings. For a rustic touch, a wooden board or cast iron skillet presentation brings warmth and charm to the table that matches the dish’s cozy vibe.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors often deepen overnight, making for a delicious next-day meal.
Freezing
The casserole freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating to enjoy the same comforting goodness later on.
Reheating
Reheat portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through. Cover with foil if reheating in the oven to prevent the cheese from over-browning.
FAQs
Can I use other cuts of beef besides sirloin or chuck roast?
Absolutely! While sirloin and chuck roast are preferred for tenderness and flavor, you can try other cuts like stew beef or even brisket, keeping in mind that cooking times might vary slightly.
Is it possible to make this casserole without cream of mushroom soup?
Yes, you can substitute with cream of chicken soup or a homemade mushroom sauce if you want a fresher or different flavor profile. Just ensure the sauce is thick enough to coat the meat and potatoes well.
Can I add vegetables to the casserole?
Definitely! Onions, bell peppers, or mushrooms can be added for extra flavor and nutrition. Just layer them between the potatoes and steak for the best texture after slow cooking.
What if I don’t have a slow cooker?
You can prepare this casserole in a covered baking dish in the oven at 325°F (160°C) for about 2 to 2.5 hours, or until the steak is tender and potatoes cooked through, stirring halfway through to prevent sticking.
How do I know when the casserole is done?
The casserole is ready when the steak is melt-in-your-mouth tender and the potatoes are soft throughout. You can easily test this with a fork; it should slide in without resistance.
Final Thoughts
If you’re looking for a meal that spells comfort and ease, the Slow Cooker Steak and Cheddar Potato Casserole Recipe is an absolute must-try. It’s the kind of dish that makes everyone gather around the table with eager smiles, hungry for its creamy, cheesy, steak-filled goodness. Give it a go, and I promise it will quickly become a favorite for chilly weeknights and family dinners alike!
Print
Slow Cooker Steak and Cheddar Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Slow Cooker Steak and Cheddar Potato Casserole brings tender cubed steak and diced potatoes together in a savory cream of mushroom soup base, topped with melted sharp cheddar cheese. Perfect for an effortless, hearty meal, this dish requires minimal prep and slow cooking for maximum flavor and tenderness.
Ingredients
Steak and Potatoes
- 1.5 lbs steak (cubed, sirloin or chuck roast)
- 4 cups potatoes (diced, preferably Russet)
Sauce
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Topping
- 1 cup shredded sharp cheddar cheese
Instructions
- Prepare Slow Cooker: Lightly grease the bottom of the slow cooker with oil or cooking spray to prevent sticking and ensure easy cleanup.
- Add Potatoes: Place the diced potatoes evenly at the bottom of the slow cooker as the base layer.
- Add Steak: Spread the cubed steak evenly over the layer of potatoes for even cooking.
- Make Sauce: In a bowl, mix together the cream of mushroom soup, beef broth, garlic powder, salt, and pepper until smooth and fully combined.
- Combine Ingredients: Pour the soup mixture over the steak and potatoes, making sure everything is well covered to allow flavors to meld during cooking.
- Slow Cook: Cover and cook on low heat for 6 to 8 hours, or until the steak is tender and potatoes are fully cooked through.
- Add Cheese: About 15 minutes before serving, sprinkle shredded sharp cheddar cheese evenly on top of the casserole. Cover to allow the cheese to melt thoroughly.
- Serve: Ladle the casserole onto plates and serve hot for a satisfying meal.
Notes
- You can substitute sirloin with chuck roast or any other tender cut suitable for slow cooking.
- Russet potatoes are preferred due to their starchy texture, but Yukon Gold potatoes can be used as an alternative.
- Adjust seasoning with salt and pepper according to your taste.
- For extra flavor, consider adding chopped onions or mushrooms to the slow cooker before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
