If you are searching for a comforting, hearty, and utterly flavorful meal to warm your soul after a long day, this Slow Cooker Steak and Cheddar Potato Casserole Recipe is exactly what you need. Picture tender cubes of juicy steak melding perfectly with soft, golden potatoes, all bathed in a rich, creamy mushroom sauce and topped with a generous layer of sharp cheddar cheese that melts beautifully on your plate. This is not just a dish; it is a celebration of classic flavors made effortlessly in your slow cooker, bringing convenience and incredible taste to your dinner table.
Ingredients You’ll Need
These ingredients are simple but powerful, each playing a vital role in the flavor, texture, and heartiness of your Slow Cooker Steak and Cheddar Potato Casserole Recipe. From the steak’s succulence to the creamy mushroom base and the cheesy finish, every item on this list brings something essential to the party.
- 1.5 lbs steak (cubed, sirloin or chuck roast): Choose tender cuts for juicy bites that soak up all the flavors.
- 4 cups potatoes (diced, preferably Russet): Russets hold their shape well and create a hearty texture for the base.
- 1 cup shredded sharp cheddar cheese: Adds a punchy, melty richness that elevates every spoonful.
- 1 can (10.5 oz) cream of mushroom soup: Provides the creamy, savory sauce that ties the dish together.
- 1 cup beef broth: Adds depth and moisture, keeping the casserole juicy and flavorful.
- 1 teaspoon garlic powder: A subtle savory boost that enhances the overall taste without overpowering.
- Salt and pepper (to taste): Simple seasoning essentials to bring out the flavors perfectly.
How to Make Slow Cooker Steak and Cheddar Potato Casserole Recipe
Step 1: Prepare Your Slow Cooker
Begin by lightly greasing the bottom of your slow cooker with oil or cooking spray. This small step is crucial to prevent sticking later on and makes cleanup much easier, ensuring your casserole slides out perfectly.
Step 2: Layer the Potatoes
Spread the diced potatoes evenly across the bottom of the slow cooker. These form the hearty base of your casserole, soaking up all the delicious juices as they cook.
Step 3: Add the Cubed Steak
Next, distribute the cubed steak evenly on top of the potatoes. Using sirloin or chuck roast ensures the meat becomes tender and flavorful over the slow cooking time.
Step 4: Mix the Creamy Sauce
In a bowl, whisk together the cream of mushroom soup, beef broth, garlic powder, salt, and pepper until smooth. This creamy mixture will infuse the steak and potatoes with rich, savory flavor as it slowly cooks.
Step 5: Pour the Sauce Over
Pour the soup mixture evenly over the layered steak and potatoes, making sure everything is well-coated. This ensures every bite is bursting with that classic creamy mushroom goodness.
Step 6: Cook Low and Slow
Cover your slow cooker and set it to low for 6 to 8 hours. This slow cooking process gently tenderizes the steak and perfectly cooks the potatoes, allowing all flavors to marry beautifully.
Step 7: Add the Cheddar Cheese
About 15 minutes before the cooking finishes, sprinkle the shredded sharp cheddar cheese over the top. Cover again to let the cheese melt into a gooey, irresistible topping that ties the whole dish together.
Step 8: Serve and Enjoy
Once the cheese is melted, scoop the casserole onto plates and serve immediately. The hearty warmth and rich textures make this dish perfect for sharing with family or cozy nights in.
How to Serve Slow Cooker Steak and Cheddar Potato Casserole Recipe
Garnishes
Fresh garnishes can add a pop of brightness to this rich casserole. Try sprinkling chopped fresh parsley or chives on top for a little color and fresh herb aroma that balances the savory heaviness.
Side Dishes
This slow cooker steak and cheddar potato casserole pairs beautifully with lighter sides. A crisp green salad with a zesty lemon vinaigrette or steamed green beans with a hint of garlic make excellent companions to round out your meal without overwhelming the palate.
Creative Ways to Present
For a special touch, serve the casserole in individual ramekins or mini crockpots to keep portions warm and add visual appeal on the table. You can also top each serving with a dollop of sour cream or a drizzle of spicy hot sauce for extra flavor depth and customization.
Make Ahead and Storage
Storing Leftovers
Any leftover Slow Cooker Steak and Cheddar Potato Casserole Recipe can be transferred to an airtight container and refrigerated for up to 3 days. The flavors continue to meld, making it just as delicious the next day, if not better.
Freezing
You can freeze this casserole for up to 2 months in a freezer-safe, airtight container. To freeze, cool completely before sealing. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat your leftovers gently in the microwave or oven until warmed through. Adding a sprinkle of extra cheese on top before reheating can help restore that fresh-from-the-crockpot cheesiness.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! Sirloin and chuck roast are great for tenderness, but you can also use ribeye or even flank steak. Just be mindful of cooking times and cut sizes for even tenderness.
Is it possible to make this without a slow cooker?
You can make a similar dish in the oven using a casserole dish covered tightly with foil. Bake at 350°F for about 2 hours or until the steak is tender and potatoes are cooked, adding cheese near the end.
Can I add vegetables to the casserole?
Yes! Adding carrots, mushrooms, or bell peppers can add extra nutrients and texture. Just chop them small so they cook evenly alongside the potatoes and steak.
What type of potatoes work best for this recipe?
Russet potatoes are preferred because they hold their shape well and have a fluffy texture after cooking. Yukon golds can also work but may become softer.
How do I prevent the casserole from sticking to the slow cooker?
Greasing the bottom of your slow cooker with oil or cooking spray before adding ingredients helps prevent sticking. Also, avoid lifting the lid too often to preserve moisture.
Final Thoughts
I truly hope you give this Slow Cooker Steak and Cheddar Potato Casserole Recipe a try because it has become a family favorite in my home. It’s comfort food done right—packed with flavor, easy to prepare, and perfect for busy days when you want something satisfying without the fuss. Once you taste this creamy, cheesy, tender steak and potato combination, you’ll wonder how you ever got by without it.
Print
Slow Cooker Steak and Cheddar Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting dish perfect for an easy weeknight meal. Tender chunks of sirloin or chuck roast steak are slow-cooked with diced Russet potatoes in a creamy mushroom soup and beef broth mixture, infused with garlic and seasonings. Topped with sharp cheddar cheese for a rich finish, this casserole combines simple ingredients for a satisfying, melt-in-your-mouth dinner.
Ingredients
Meat
- 1.5 lbs steak, cubed (sirloin or chuck roast)
Vegetables
- 4 cups potatoes, diced (preferably Russet)
Dairy
- 1 cup shredded sharp cheddar cheese
Soup & Broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
Seasonings
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Slow Cooker: Lightly grease the bottom of the slow cooker with oil or cooking spray to prevent the casserole from sticking during cooking.
- Layer Potatoes: Place the diced Russet potatoes evenly at the bottom of the slow cooker, forming the base of the casserole.
- Add Steak: Arrange the cubed steak pieces evenly over the layer of potatoes to ensure even cooking and flavor distribution.
- Mix Soup Mixture: In a separate bowl, thoroughly combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper until the mixture is smooth and well blended.
- Pour Over Ingredients: Pour the soup mixture evenly over the layered potatoes and steak, making sure everything is well coated to enhance flavor and tenderness.
- Cook Slowly: Cover the slow cooker and cook on the low setting for 6 to 8 hours, allowing the steak to become tender and the potatoes to cook through completely.
- Add Cheese Topping: About 15 minutes before serving, sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. Cover again to let the cheese melt perfectly.
- Serve: Once the cheese has melted, ladle the casserole onto plates while hot and serve immediately for a comforting meal.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a different flavor profile.
- For added texture and flavor, sauté the steak cubes lightly before placing them in the slow cooker.
- Adjust salt and pepper according to your taste preferences; be cautious if your broth or soup is already salted.
- Using Russet potatoes is recommended as they hold up well during slow cooking without becoming mushy.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain texture.
