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Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with thin-sliced potatoes and beef layered, then simmered on Low until tender. Finished with a High-heat cheddar melt for a cheesy blanket over hearty steak.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin or chuck steak, sliced thin
  • 2 lb beef sirloin or chuck steak, sliced thin slice thin for even tenderness
Yukon gold potatoes, thinly sliced
  • 2 lb Yukon gold potatoes, thinly sliced
onion, thinly sliced
  • 1 onion, thinly sliced
garlic, minced
  • 4 clove garlic, minced
beef broth
  • 1 cup beef broth
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
sharp cheddar
  • 2 cup sharp cheddar shredded
green onions
  • 0.5 cup green onions for serving
sour cream
  • 0.25 cup sour cream for serving
salt and pepper to taste
  • 1 salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season steak
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder, rubbing to coat evenly. Let sit while you prep the potatoes and onion.
Layer in the slow cooker
  1. Layer potatoes, onion, and steak in the slow cooker in alternating layers so the beef is distributed throughout. Spread the last layer of potatoes on top.
Add sauce and cook
  1. Whisk broth, cream of mushroom soup, Worcestershire, and garlic, then pour the mixture over the layered ingredients to moisten everything. Arrange so liquid pools slightly around the edges.
  2. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until potatoes and steak are tender. The mixture should be hot and bubbling at the edges by the end.
Melt cheddar and serve
  1. Scatter the cheddar over the top in an even layer so it can melt across the casserole surface. Cover and cook on High for 15 minutes until melted.
  2. Serve the casserole with green onions and sour cream. Spoon portions so each serving includes potatoes, steak, and melted cheddar.

Notes

For best texture, slice potatoes thin so they soften fully in the stated cook time. Store leftovers in the refrigerator up to 4 days; reheat in a covered pan or microwave until hot. Freezing is not recommended because potatoes can become softer after thawing. For a lighter option, use reduced-fat cheddar and swap in a reduced-fat cream of mushroom soup if you want a lower-fat version.