If you’re craving a comforting, hearty meal that practically makes itself while you go about your day, this Slow Cooker Steak and Cheddar Potato Casserole Recipe is the answer you’ve been waiting for. Imagine tender cubes of savory steak nestled atop soft, perfectly cooked potatoes, all smothered in a creamy mushroom sauce and crowned with melted sharp cheddar cheese. It’s a cozy, satisfying dish full of rich flavors and simple ingredients, ideal for family dinners or when you want a fuss-free meal that feels like a warm hug.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays an essential role in building layers of flavor and texture in the casserole. From the tender steak to the creamy mushroom base and the sharp cheddar finish, every component makes a delicious difference.
- 1.5 lbs steak (cubed, sirloin or chuck roast): Choose tender cuts like sirloin for melt-in-your-mouth bites or chuck roast for a bit more richness.
- 4 cups potatoes (diced, preferably Russet): Russet potatoes hold up beautifully during slow cooking, becoming soft but not mushy.
- 1 cup shredded sharp cheddar cheese: Adds a tangy, salty contrast that melts into a gooey, golden topping.
- 1 can (10.5 oz) cream of mushroom soup: The creamy base that ties everything together with comfort and earthiness.
- 1 cup beef broth: Enhances the meaty flavors and keeps the casserole juicy as it cooks.
- 1 teaspoon garlic powder: Brings a subtle aromatic lift without overpowering the other flavors.
- Salt and pepper (to taste): The simplest seasonings that highlight and balance all other ingredients.
How to Make Slow Cooker Steak and Cheddar Potato Casserole Recipe
Step 1: Prepare the Slow Cooker
Start by lightly greasing the bottom of your slow cooker with a little oil or cooking spray. This simple step prevents sticking and makes clean-up much easier, ensuring your casserole stays intact and delicious.
Step 2: Layer the Potatoes
Place the diced potatoes at the bottom of the slow cooker. This creates a starchy base that will absorb the flavors from the meat and sauce as everything cooks low and slow.
Step 3: Add the Cubed Steak
Next, distribute the cubed steak evenly over the potatoes. Using bite-sized pieces ensures that the steak will cook thoroughly and remain tender after hours in the slow cooker.
Step 4: Mix the Soup and Seasoning
In a separate bowl, whisk together the cream of mushroom soup, beef broth, garlic powder, salt, and pepper until smooth. This mixture is the creamy magic that will infuse both the steak and potatoes with savory, comforting flavor.
Step 5: Pour the Mixture Over the Steak and Potatoes
Gently pour the soup mixture over the layered ingredients, making sure everything is well coated. This ensures that the juices circulate during cooking, keeping the meat tender and the potatoes perfectly creamy.
Step 6: Cook on Low Heat
Cover the slow cooker and set it to low for 6 to 8 hours. This long, gentle cooking allows the steak to become tender and the potatoes to absorb the rich flavors, creating an irresistible casserole.
Step 7: Finish with Cheddar Cheese
About 15 minutes before serving, sprinkle the shredded sharp cheddar cheese evenly on top of the casserole. Cover again and let the cheese melt into a bubbling, golden crust that adds a flavorful finishing touch.
Step 8: Serve and Enjoy
Once the cheese is bubbly and melted, ladle generous portions onto plates while still hot. This dish is made to be savored warm and comforting, perfect for any day you want a cozy meal.
How to Serve Slow Cooker Steak and Cheddar Potato Casserole Recipe
Garnishes
For a bright and fresh contrast, sprinkle chopped fresh parsley or chives over the top before serving. A dollop of sour cream on the side can also add a creamy tang that complements the richness beautifully.
Side Dishes
This casserole is quite hearty on its own but pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal. Think roasted asparagus or sautéed green beans to add some crunch and freshness.
Creative Ways to Present
If you want to impress guests, serve the casserole in individual ramekins or mini cast iron skillets. You can also turn it into a layered dinner by adding caramelized onions or mushrooms between the potato and steak layers for extra depth.
Make Ahead and Storage
Storing Leftovers
After enjoying, allow any leftover Slow Cooker Steak and Cheddar Potato Casserole Recipe to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days.
Freezing
This casserole freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in the microwave or in a covered dish in a 350°F oven until heated through. Adding a sprinkle of extra cheddar on top before warming can refresh that melty cheese goodness.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While sirloin or chuck roast works best for tenderness and flavor, you can also try flank or ribeye, but be mindful of cooking times and adjust as needed for tougher or fattier cuts.
Is it necessary to use cream of mushroom soup?
The cream of mushroom soup adds a creamy depth and earthiness that defines this casserole’s flavor, but you can substitute cream of celery or cream of chicken soup if you prefer a different twist.
Can I make this recipe in an oven instead of a slow cooker?
Yes, you can bake this casserole covered at 325°F for about 1.5 to 2 hours until the steak is tender and potatoes are cooked. However, the slow cooker’s low heat really helps with tenderness and hands-off convenience.
How do I know when the potatoes and steak are fully cooked?
The potatoes should be tender when pierced with a fork, and the steak should be fork-tender and juicy. Cooking for 6 to 8 hours on low heat generally guarantees this perfect texture.
Can I add vegetables to the casserole?
Definitely! Adding sliced mushrooms, bell peppers, or even carrots can boost nutrition and flavor. Just layer them with the potatoes or steak, and adjust cooking time slightly if needed.
Final Thoughts
If you’ve been searching for a foolproof recipe that combines simple ingredients into a sensational, melt-in-your-mouth meal, this Slow Cooker Steak and Cheddar Potato Casserole Recipe is a game-changer. It’s the kind of dish that sticks with you, invites second helpings, and makes dinner time something to look forward to every day. Grab your slow cooker, gather these easy ingredients, and get ready to share some serious comfort food magic with everyone you love.
Print
Slow Cooker Steak and Cheddar Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Steak and Cheddar Potato Casserole is a comforting, hearty dish featuring tender cubed steak and diced potatoes slow-cooked to perfection. Creamy mushroom soup, beef broth, and garlic powder infuse the casserole with rich flavor, topped with melted sharp cheddar cheese for a satisfying finish. Ideal for an easy weeknight dinner or a cozy weekend meal.
Ingredients
Meat and Vegetables
- 1.5 lbs steak (cubed, sirloin or chuck roast)
- 4 cups potatoes (diced, preferably Russet)
Dairy
- 1 cup shredded sharp cheddar cheese
Other Ingredients
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
- Prepare the Slow Cooker: Lightly grease the bottom of the slow cooker with oil or cooking spray to prevent sticking and ensure easy cleanup.
- Layer the Potatoes: Place the diced Russet potatoes evenly at the bottom of the slow cooker as the base layer.
- Add the Cubed Steak: Distribute the cubed sirloin or chuck roast steak evenly over the potatoes.
- Mix the Soup and Seasoning: In a bowl, combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Stir the mixture until smooth and well blended.
- Pour the Mixture Over the Steak and Potatoes: Carefully pour the soup mixture over the layers in the slow cooker, ensuring the steak and potatoes are fully covered.
- Cook on Low Heat: Cover the slow cooker and cook on the low setting for 6 to 8 hours, until the steak is tender and the potatoes are fully cooked through.
- Finish with Cheddar Cheese: About 15 minutes before serving time, sprinkle the shredded sharp cheddar cheese evenly over the top and cover the slow cooker to let the cheese melt thoroughly.
- Serve and Enjoy: Ladle the hot casserole onto plates and serve immediately to enjoy this warm, flavorful meal.
Notes
- You can substitute sirloin or chuck roast with other steak cuts, but choose ones suitable for slow cooking for best tenderness.
- For a thicker casserole, use slightly less beef broth or cook uncovered for the last 30 minutes to reduce liquid.
- Add chopped onions or mushrooms to the soup mixture for extra flavor.
- Use low-sodium beef broth and soup to control salt levels if preferred.
- If you wish to make it gluten-free, look for gluten-free cream of mushroom soup alternatives.
