Go Back

Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole layers thin steak, Yukon gold potatoes, and onions in a savory broth until tender, then finishes with a melted sharp cheddar blanket. Expect rich, creamy flavor from cream of mushroom soup and Worcestershire, with melt-in-your-mouth potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin or chuck steak
  • 2 lb beef sirloin or chuck steak
Yukon gold potatoes
  • 2 lb Yukon gold potatoes
onion
  • 1 onion
garlic
  • 4 cloves garlic
beef broth
  • 1 cup beef broth
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
shredded sharp cheddar
  • 2 cup shredded sharp cheddar
green onions
  • 0.25 cup green onions
sour cream
  • 0.25 cup sour cream
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the steak slices with salt, black pepper, garlic powder, and onion powder so every piece is coated. The meat should look evenly speckled with seasoning.
  2. Layer the Yukon gold potatoes, onion, and seasoned steak in the slow cooker in alternating layers. Spread the ingredients out so the top layer is potatoes and onion.
Make the sauce and cook
  1. Whisk beef broth, cream of mushroom soup, Worcestershire sauce, and minced garlic in a bowl until smooth. Pour the mixture over the layered potatoes and steak so the layers are mostly covered.
  2. Cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes and steak are tender. The edges of the potatoes should be soft and the broth should be gently bubbling.
Add cheddar and serve
  1. Scatter shredded sharp cheddar over the top in an even layer. Turn to HIGH and cook for 15 minutes until the cheddar is melted and glossy.
  2. Serve hot with green onions and sour cream. Garnish right before eating so the topping stays fresh-looking.

Notes

For best texture, slice the potatoes thin and fairly even so they finish tender at the same time. Store leftovers in a sealed container in the refrigerator for up to 4 days; reheat in the microwave or on Low in the slow cooker until hot. Freezing is not ideal because potatoes can become softer after thawing. If you want a lower-fat option, use reduced-fat cheddar and light cream of mushroom soup (texture will be slightly less rich).