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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender steak chunks and thin-sliced russet potatoes baked in a creamy, herbed-style sauce. Layered in the crockpot for a set-and-forget comfort food casserole with melted sharp cheddar on top.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 7 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and potatoes casserole
  • 2 lb chuck steak cut into 1-inch cubes
  • 4 russet potatoes peeled and sliced thin
  • 1 onion medium, sliced
  • 4 garlic cloves minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup beef broth
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 cup sharp cheddar cheese shredded
  • fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season the steak
  1. Season the chuck steak cubes generously with garlic powder, smoked paprika, salt, and black pepper so all sides look evenly coated.
Mix the creamy sauce
  1. Whisk cream of mushroom soup, beef broth, sour cream, minced garlic, salt, and black pepper together until smooth and thick enough to coat the back of a spoon.
Layer in the crockpot
  1. Layer half the thin-sliced russet potatoes in the bottom of the crockpot and arrange them so they mostly cover the base.
  2. Top the potatoes with half the sliced onion in an even layer.
  3. Scatter half the seasoned steak over the onion so the pieces are spread out.
  4. Pour half the soup mixture over the first layer until you can see creamy sauce seeping between the potato slices.
  5. Repeat the layering with the remaining potato slices, then the remaining onion and steak.
  6. Pour the remaining soup mixture over the top layer so everything is moistened.
Slow cook until tender
  1. Cook on low for 7–8 hours (or high for 4 hours) until the potatoes are tender and the steak is fall-apart.
Finish with cheddar
  1. Top with shredded sharp cheddar and cover the crockpot for 10 minutes until the cheese is fully melted and lightly bubbly on top.
  2. Garnish with fresh chives and serve while hot.

Notes

For the creamiest texture, keep the potatoes sliced thin so they soften evenly in the same cook window as the steak. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the microwave or on low on the stovetop with a splash of beef broth if needed. Freezing is not recommended because sour cream-based sauces can break when thawed. If you want a lower-fat option, use reduced-fat sour cream and a reduced-fat sharp cheddar while keeping the same layering and cook times.