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Slow Cooker Steak And Cheddar Potato Casserole

Slow Cooker Steak And Cheddar Potato Casserole is layered in the crockpot for tender steak and thin-sliced Yukon gold potatoes in a rich, savory broth. Finish with a melted sharp cheddar blanket, then serve with green onions and sour cream for a creamy top.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Layering and filling
  • 2 lb beef sirloin or chuck steak Sliced thin
  • 2 lb Yukon gold potatoes Thinly sliced
  • 1 onion Thinly sliced
  • 4 clove garlic Minced
Sauce and seasoning
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 salt and pepper To taste
Cheddar topping
  • 2 cup shredded sharp cheddar For scattering on top
  • 0.25 cup green onions For serving
  • 0.25 cup sour cream For serving

Equipment

  • 1 slow cooker

Method
 

Season steak
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder, tossing until evenly coated. Visual cue: spices should cling to the meat in a uniform layer.
Layer in the crockpot
  1. Layer potatoes, onion, and steak in the slow cooker in alternating layers. Visual cue: you should see even streaks of potato and onion throughout the stack.
  2. Whisk beef broth, cream of mushroom soup, Worcestershire sauce, and minced garlic in a bowl until smooth. Visual cue: the mixture should look creamy and evenly blended without lumps.
  3. Pour the broth mixture over the layered potatoes and steak. Visual cue: most of the top layer should be moistened and partially covered.
Cook low or high
  1. Cover and cook on Low for 6-7 hours until the potatoes and steak are tender. Visual cue: potatoes should be easily pierced with a fork.
  2. Alternatively, cover and cook on High for 3-4 hours until the potatoes and steak are tender. Visual cue: the center potatoes should soften and the meat should break into tender shreds.
Melt cheddar and serve
  1. Scatter shredded sharp cheddar over the top in an even layer. Visual cue: the surface should be fully covered with visible cheddar strands.
  2. Cook on High for 15 minutes until the cheddar is fully melted and bubbly at the edges. Visual cue: you should see a melted, glossy layer across the casserole.
  3. Serve hot with green onions and sour cream. Visual cue: add green onions for color and a spoonful of sour cream for a creamy contrast.

Notes

Pro tip: keep the potato slices thin for faster tenderness and a cohesive casserole texture; if your slices are thicker, add 30-60 minutes on Low. Refrigerate leftovers up to 3 days in a covered container. Freezing is not recommended because potatoes can become mealy after thawing. Dietary swap: use low-sodium beef broth and low-sodium cream of mushroom soup to reduce sodium.