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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender potato slices and steak simmered in a savory beef broth. Finished with a melted sharp cheddar blanket for a rich, hearty main-dish bake-style dinner.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasonings
  • 2 lb beef sirloin or chuck steak Sliced thin.
  • 0.5 salt To taste.
  • 0.5 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 garlic Minced.
Cheddar casserole base
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 2 cup shredded sharp cheddar Reserve a bit for extra melt if desired.
Serving
  • 0.25 green onions For serving.
  • 0.25 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. Set the seasoned steak aside while you slice the potatoes and onion.
Layer in the slow cooker
  1. Layer the potatoes, onion, and steak in the Crockpot in alternating layers.
Make the broth sauce
  1. Whisk the beef broth, cream of mushroom soup, Worcestershire sauce, and garlic until smooth.
  2. Pour the broth mixture over the layered potatoes and steak.
Slow cook
  1. Cook on Low for 6-7 hours, or High for 3-4 hours, until the potatoes and steak are tender.
  2. During the final cook, keep the lid on; the casserole should gently bubble near the edges by the end.
Melt the cheddar and serve
  1. Scatter the shredded sharp cheddar over the top in an even layer.
  2. Cook on High for 15 minutes, until the cheddar is fully melted and looks glossy.
  3. Serve topped with green onions and sour cream.

Notes

Pro tip: thin slices cook more evenly, so aim for similar thickness across the potatoes and steak. Refrigerate leftovers in an airtight container up to 4 days; reheat in the microwave or gently in a covered pan until hot. Freezing is not recommended because the potatoes may soften further. For a lighter option, use reduced-fat cheddar and reduced-sodium beef broth.