Slow Cooker Steak and Cheddar Potato Casserole Recipe

Introduction

This Slow Cooker Steak and Cheddar Potato Casserole is a comforting, hearty meal perfect for busy days. Tender cubes of steak, creamy potatoes, and sharp cheddar cheese combine effortlessly in the slow cooker to create a rich and satisfying dish.

Ingredients

• 1 ½ lbs sirloin or ribeye steak, cubed
• 4 large Russet or Yukon Gold potatoes, thinly sliced
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 1 cup beef broth
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp butter
• Smoked paprika, to taste
• Black pepper, to taste
• Salt, to taste

Instructions

1. Step 1: In a skillet over medium-high heat, melt the butter. Season the cubed steak with salt, black pepper, and smoked paprika, then sear the pieces until browned on all sides. Remove the steak from the heat.
2. Step 2: In your slow cooker, layer half of the thinly sliced potatoes, followed by half of the diced onion and minced garlic. Add the seared steak evenly over this layer, then top with the remaining potatoes, onion, and garlic.
3. Step 3: Pour the beef broth and heavy cream evenly over the layered ingredients. Season with additional salt and pepper if desired.
4. Step 4: Sprinkle the freshly grated sharp cheddar cheese evenly over the top.
5. Step 5: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are tender and the cheese is melted and bubbly.

Tips & Variations

• For extra flavor, add fresh herbs like thyme or rosemary to the layers before cooking.
• Use Yukon Gold potatoes for a creamier texture, or Russet for a classic sturdy bite.
• Substitute sharp cheddar with smoked gouda or Monterey Jack for a different cheese profile.
• If you prefer a thicker sauce, stir in a tablespoon of cornstarch mixed with cold water before adding the cheese layer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave individual portions until hot. Avoid overcooking to keep the steak tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef for this recipe?

Yes, you can substitute sirloin or ribeye with a similarly tender cut like flank or skirt steak. Avoid tough cuts unless you plan to cook longer for tenderness.

Is it necessary to brown the steak before slow cooking?

Browning the steak adds a deeper flavor and appealing color, but if you’re short on time, you can skip this step. The dish will still be delicious, though slightly less rich in flavor.

Slow Cooker Steak and Cheddar Potato Casserole Recipe

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★★★★★

4.7 from 143 reviews

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting dish perfect for cozy family dinners. Tender cubes of seared sirloin or ribeye steak layered with thinly sliced potatoes, onions, garlic, and sharp cheddar cheese all slow-cooked to perfection in a rich blend of beef broth and heavy cream.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 ½ lbs sirloin or ribeye steak, cubed

Vegetables

• 4 large Russet or Yukon Gold potatoes, thinly sliced
• 1 medium onion, finely diced
• 2 cloves garlic, minced

Dairy & Liquids

• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 1 cup beef broth
• 2 tbsp butter

Spices & Seasonings

• Smoked paprika, to taste
• Black pepper, to taste
• Salt, to taste

Instructions

1. Sear the Steak: In a skillet over medium-high heat, melt the butter. Season the cubed steak generously with salt, black pepper, and smoked paprika. Add the steak to the skillet and sear until browned on all sides. Once seared, remove the steak from heat and set aside.
2. Layer the Ingredients in Slow Cooker: In the slow cooker, start by layering half of the thinly sliced potatoes, then half of the diced onion and minced garlic. Add the seared steak evenly over these layers. Finish by layering with the remaining potatoes, onion, and garlic.
3. Add Liquids and Seasoning: Pour the beef broth and heavy cream evenly over the layered ingredients. If desired, sprinkle additional salt and pepper to taste to enhance the flavors.
4. Top with Cheese: Generously cover the top layer with the freshly grated sharp cheddar cheese for a rich, creamy finish.
5. Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, or until the potatoes are tender and the casserole is heated through.

Notes

• For best texture, use Russet or Yukon Gold potatoes as they hold their shape well during slow cooking.
• Searing the steak before slow cooking adds extra flavor and helps keep the meat tender.
• You can add herbs like thyme or rosemary for additional aroma and taste.
• Leftover casserole can be refrigerated for up to 3 days and reheated before serving.

Keywords: slow cooker, steak casserole, cheddar potato casserole, comfort food, easy dinner