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Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender sliced potatoes layered with thin steak, finished with a melted sharp cheddar blanket. Cook low for 6-7 hours for spoon-tender results in a rich broth.
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Prep Time 20 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and seasonings
  • 2 lb beef sirloin or chuck steak, sliced thin
  • 1 Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
Potatoes and aromatics
  • 2 lb Yukon gold potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 4 clove garlic, minced
Sauce
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
Cheese and serving
  • 2 cup shredded sharp cheddar
  • 1 Green onions, sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder, then rub to coat evenly and set aside. You should see an even seasoning layer on the meat.
  2. Layer the potatoes, onion, and steak in the slow cooker in alternating layers. Aim for even thickness so the potatoes cook tender throughout.
  3. Whisk the beef broth, cream of mushroom soup, Worcestershire sauce, and minced garlic until smooth. The mixture should look uniform with no large soup lumps.
  4. Pour the broth mixture over the layered potatoes and steak. The liquid should pool around the layers and help them steam-cook.
Slow cook until tender
  1. Cook on Low for 6-7 hours, or High for 3-4 hours, until the potatoes are tender and the steak is cooked through. The top layer should be easily pierced with a fork.
  2. Scatter the shredded cheddar over the top in an even layer. Spread it so it can melt into a continuous, cheesy surface.
  3. Cook on High for 15 minutes until the cheddar is fully melted and bubbly around the edges. Look for a glossy melted blanket across the casserole.
Serve
  1. Serve the casserole hot with green onions and sour cream. The sour cream should create creamy contrast over the melted cheddar.

Notes

For best texture, slice the potatoes thin and fairly uniform so they finish cooking at the same time. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave until steaming. Freezing is not recommended because the potatoes can become soft after thawing. For a lighter option, use reduced-fat cheddar and a lower-sodium cream of mushroom soup while keeping the same layering method.