This Slow Cooker Steak and Cheddar Potato Casserole is the perfect mix of hearty and cheesy comfort food. Tender chunks of steak, creamy potatoes, and loads of melted cheddar cheese come together slowly in the crockpot, making your kitchen smell amazing for hours. It’s one of those easy meals that feels like a warm hug on a plate.
I love how hands-off this recipe is—you just throw everything in the slow cooker and let it do its magic while you go about your day. The steak gets super tender, and the potatoes soak up all the cheesy, savory flavors. Sometimes I sneak a little extra cheddar on top at the end because, well, you can never have too much cheese in my book!
This casserole is great for family dinners or when friends come over. I usually serve it with a simple green salad or some steamed veggies to balance out the richness. Plus, leftovers heat up wonderfully, making it a go-to meal when I want something satisfying without a lot of fuss.
Key Ingredients & Substitutions
Steak: I recommend sirloin or chuck for tenderness and flavor. If you want a leaner option, try flank or round steak, but avoid very tough cuts since they need slow, even cooking.
Potatoes: Yukon Gold gives a creamy texture, while Russet cooks fluffy and holds layers well. You can also swap with red potatoes, but slice them thinly for even cooking.
Cheddar Cheese: Sharp cheddar packs the best flavor here. If you prefer milder cheese, try mild cheddar or a blend with Monterey Jack. For dairy-free, vegan cheese shreds work too.
Beef Broth: Broth keeps everything moist and adds rich flavor. If you’re short on beef broth, chicken broth or vegetable broth can be used but expect a lighter taste.
Sour Cream: Adds creaminess and tang. Greek yogurt is a good substitute that reduces fat but keeps creaminess. Skip if you prefer a dairy-free version or replace with cashew cream.
How Do I Layer and Cook to Get Tender Steak and Perfect Potatoes?
The layering and slow cooking times are key. Follow this for best results:
- Start with a base layer of seasoned potatoes to absorb the juices as the meat cooks.
- Add onions and steak next—this helps the steak stay moist and lets onions soften nicely.
- Finish with half the cheese before adding the last potato layer to keep cheese melting through the dish.
- Pour broth evenly over all layers to help steam the potatoes and tenderize the steak during cooking.
- Cook on LOW for a longer, gentler cook to break down steak fibers, or on HIGH if short on time but watch for potato softness.
- Before serving, spread sour cream mix and sprinkle remaining cheddar on top for a creamy, bubbly finish.
Patience pays off in slow cooking here, and stirring is not necessary—just trust the layering and time for great flavor and texture.
Equipment You’ll Need
- Slow cooker – I love it because it cooks everything evenly and you don’t have to watch it.
- Large mixing bowl – helps you toss the potatoes with butter, garlic, salt, and pepper easily.
- Measuring cups and spoons – keep things simple and accurate.
- Sharp knife and cutting board – for slicing potatoes and chopping onions and steak.
- Serving spoon or spatula – for scooping out portions once it’s done.
Flavor Variations & Add-Ins
- Use cooked bacon crumbles or ham bits for extra smoky flavor and protein.
- Add sautéed mushrooms or spinach layers for some veggie goodness.
- Swap cheddar for Monterey Jack or pepper Jack for a milder or spicier kick.
- Mix in cooked corn or green beans for added texture and color.
Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds beef steak (sirloin or chuck), cut into bite-sized pieces
- 4 cups thinly sliced potatoes (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 cup beef broth
- 1/2 cup sour cream
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or fresh thyme sprigs for garnish
- 1 tablespoon all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble the ingredients. Then, it cooks in the slow cooker for 6 to 7 hours on LOW or 3 to 4 hours on HIGH. Finally, add extra cheese and sour cream topping and cook for an additional 20-30 minutes. Plan for about 7.5 hours total when cooking on LOW or about 5 hours on HIGH.
Step-by-Step Instructions:
1. Prepare the Slow Cooker and Potatoes:
Lightly grease your slow cooker with butter or nonstick spray. In a large bowl, toss the sliced potatoes with melted butter, half of the minced garlic, salt, and pepper. This helps add flavor and prevents sticking.
2. Layer the Ingredients:
Place half of the potatoes evenly in the bottom of the slow cooker. Then add a layer of chopped onions followed by all the bite-sized steak pieces. Sprinkle half of the cheddar cheese over the meat and onions. Finally, add the remaining potatoes on top.
3. Add Broth and Start Cooking:
Pour the beef broth evenly over all layers in the slow cooker. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. You’ll know it’s done when the potatoes are tender and the steak is cooked through.
4. Add Sour Cream and Cheese Topping:
About 30 minutes before serving, mix together the sour cream, remaining garlic, and flour (if using) to thicken the casserole. Spread this mixture evenly over the top of the casserole in the slow cooker. Sprinkle with the remaining cheddar cheese.
5. Finish Cooking and Serve:
Cover and cook on HIGH for 20 to 30 minutes, or until the cheese is melted and bubbly. Garnish the casserole with fresh thyme sprigs before serving warm. Enjoy your hearty meal!
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw the steak in the refrigerator overnight before cooking. Using frozen steak can increase the cooking time and may affect the texture.
Can I Substitute Potatoes with Sweet Potatoes?
Absolutely! Thinly sliced sweet potatoes work well and add a slightly sweet flavor. Keep an eye on cooking time, as sweet potatoes may become tender faster than regular potatoes.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of broth to keep it moist if needed.
Can I Prepare This Casserole Ahead of Time?
You can assemble the casserole in the slow cooker insert the night before and refrigerate it. When ready, just set your slow cooker to cook as instructed, adding extra time if cooking from cold.
