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Slow Cooker Steak And Cheddar Potato Casserole

Slow Cooker Steak And Cheddar Potato Casserole with tender steak and thinly sliced Yukon gold potatoes in a savory broth, finished with a melted cheddar blanket. Layered in the crockpot for an easy, hearty main dish with a rich, creamy mushroom sauce.
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak seasoning
  • 0.5 tsp salt Use to season to taste.
  • 0.5 tsp pepper Use freshly ground or to taste.
  • 1 tsp garlic powder
  • 1 tsp onion powder
Casserole layers
  • 2 lb beef sirloin or chuck steak Slice thin so it cooks tender in the slow cooker.
  • 2 lb Yukon gold potatoes Thinly slice for even cooking.
  • 1 onion Thinly sliced.
  • 4 garlic Minced (about 4 cloves).
Sauce and topping
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 2 cup shredded sharp cheddar Scatter over the top to melt.
  • 1 Green onions For serving.
  • 1 sour cream For serving.

Equipment

  • 1 slow cooker

Method
 

Season the steak
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder.
  2. Pat or toss the seasoned steak so spices cling evenly to the thin slices (no visible dry spots).
Layer in the slow cooker
  1. Layer potatoes, onion, and steak in the Crockpot in alternating layers, using up all ingredients.
  2. Press the layers down lightly so the top layer sits flat and none is left high above the rest.
Make and pour the sauce
  1. Whisk beef broth, cream of mushroom soup, Worcestershire sauce, and garlic until smooth and pourable.
  2. Pour the sauce over the layered potatoes and steak so the liquid seeps between layers.
Slow cook
  1. Cook on Low for 6-7 hours until potatoes and steak are tender.
  2. If using High, cook for 3-4 hours until potatoes and steak are tender, checking around the end time.
Melt the cheddar and serve
  1. Scatter cheddar over the top of the casserole.
  2. Cook on High for 15 minutes until the cheddar is melted and lightly bubbly at the edges.
  3. Serve warm with green onions and sour cream on top.

Notes

For best tenderness, keep potato slices consistently thin so they finish at the same time as the steak. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or on the stovetop with a splash of beef broth. Freezing is not recommended because the potatoes and dairy-based soup can change texture after thawing. For a lighter option, use reduced-fat shredded cheddar and low-sodium cream of mushroom soup.