This hearty casserole is perfect for a cozy meal! With tender steak pieces, melted cheddar cheese, and creamy potatoes, it’s a warm hug in a bowl!
I love how the slow cooker does all the work. Just throw everything in and let it simmer. It’s so easy, even your future self will thank you for dinner done without fuss!
Key Ingredients & Substitutions
Beef Steak: I love using sirloin for its balance of flavor and tenderness. Ribeye is also great for a richer taste. If you’re looking for a leaner option, consider using top round or even chicken for a different twist.
Frozen Diced Potatoes: These are super convenient! You can swap them for fresh potatoes, just peel and cube them. If you’re low-carb, cauliflower or turnips work well too.
Cheddar Cheese: Sharp cheddar gives the casserole a nice depth. If you want, you could use mild cheddar or even Monterey Jack for a creamier texture. Mixing in some pepper jack will add a little kick!
Cream of Mushroom Soup: This is the base creamy element. If you need a dairy-free option, look for vegan cream soups. You can also make your own simple version with blended cashews or use plain yogurt.
How Do You Achieve Perfectly Sear the Steak?
Searing the steak is an important step to lock in flavor. Here’s how to do it right:
- Heat your skillet on medium-high until hot. The oil should shimmer.
- Use tender pieces of steak, and don’t overcrowd the pan; work in batches if needed.
- Sear until browned on all sides, which usually takes about 3-4 minutes. The goal is just to brown, not to fully cook!
- Let the steak rest for a few minutes before adding it to the casserole. This keeps it juicy.
How to Make Easy Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For The Casserole:
- 1.5 lbs (700g) beef steak (such as sirloin or ribeye), cut into bite-sized pieces
- 4 cups frozen diced potatoes (hash browns or small cubed potatoes)
- 1 medium onion, finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This tasty casserole takes around 15 minutes of prep time, and you’ll need to let it cook in the slow cooker for 6-7 hours on low or 3-4 hours on high. Perfect for those busy days when you want a delicious dinner waiting for you!
Step-by-Step Instructions:
1. Sear the Steak:
Start by heating olive oil or butter in a skillet over medium-high heat. Once the oil is hot, add the bite-sized steak pieces and season with salt and pepper. Sear the steak for about 3-4 minutes, just until it’s browned on the outside but not cooked through. Remove it from the pan and set it aside.
2. Prepare the Soup Mixture:
In a mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk, minced garlic, Worcestershire sauce, dried thyme, and a pinch of salt and pepper. Whisk this mixture until it’s smooth.
3. Layer in the Slow Cooker:
Lightly grease the slow cooker insert. Start by placing half of the frozen diced potatoes evenly on the bottom. Then, layer half of the seared steak pieces over the potatoes, followed by 1 cup of shredded cheddar cheese. Pour half of the soup mixture over this layer.
4. Repeat the Layers:
Now, repeat the layering: add the remaining potatoes, the rest of the steak, another cup of cheese, and finish with the remaining soup mixture. Sprinkle the chopped onion on top as the final layer.
5. Cook the Casserole:
Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and the steak is fully cooked.
6. Add Extra Cheese and Serve:
About 15 minutes before you’re ready to eat, sprinkle a little more shredded cheddar on top if you’d like extra cheesy goodness. Cover again to let the cheese melt.
7. Garnish and Enjoy:
Once it’s ready, garnish with fresh chopped parsley or chives before serving. Dig in and enjoy your comforting slow cooker steak and cheddar potato casserole!
FAQ for Easy Slow Cooker Steak and Cheddar Potato Casserole
Can I Use a Different Cut of Beef?
Absolutely! While sirloin or ribeye is recommended for tenderness, you can use chuck roast or flank steak. Just keep in mind that tougher cuts may need a bit more time to become tender in the slow cooker.
Can I Substitute Fresh Potatoes for Frozen?
Yes, you can! If using fresh potatoes, peel and cube them into similar sizes. Just be aware that fresh potatoes might require a slightly shorter cooking time, so check for doneness after about 5-6 hours on low or 2-3 hours on high.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the microwave or in a skillet over low heat, adding a splash of milk to keep it creamy if needed.
Can I Make This Dish Ahead of Time?
Yes! You can prep all the layers in advance and store them in the refrigerator overnight. Just assemble the layers in the slow cooker the next day and cook as directed. Great for easy meal prep!
