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

Scale

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

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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.