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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender steak chunks and creamy, cheesy potato slices layered in a crockpot. Set-and-forget cooking turns the sauce and herbs into a golden coating, topped with melted sharp cheddar.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 7 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Steak and potato casserole
  • 2 lb chuck steak Cut into 1-inch cubes.
  • 4 russet potatoes Peel and slice thin.
  • 1 onion Slice.
  • 4 garlic cloves Minced.
  • 1 can (10.5 oz) cream of mushroom soup Use undiluted.
  • 0.5 cup beef broth
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 2 cup sharp cheddar cheese Shredded.
  • 1 fresh chives For garnish.

Equipment

  • 1 slow cooker

Method
 

Season and mix
  1. Season the steak cubes generously with garlic powder, smoked paprika, salt, and pepper.
  2. Whisk the cream of mushroom soup, beef broth, sour cream, garlic, salt, and pepper together until smooth.
Layer in the crockpot
  1. Layer half the potato slices in the bottom of the crockpot.
  2. Top with half the onions and half the steak.
  3. Pour half the soup mixture over the first layer.
  4. Repeat with the remaining potatoes, onion, steak, and soup mixture.
Slow cook and finish
  1. Cook on low for 7–8 hours or high for 4 hours until potatoes are tender and steak is fall-apart.
  2. Top with shredded cheddar, cover the crockpot, and let it sit for 10 minutes until melted.
  3. Garnish with fresh chives and serve, with a cheesy golden sauce bubbling around the edges.

Notes

Pro tip: slice the potatoes thin and even so they soften at the same pace as the steak. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stovetop with a splash of broth. Freezing is not recommended because the potatoes and sour cream can change texture. For a lighter option, use reduced-fat cheddar and light sour cream.