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

Scale

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)

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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.