Slow Cooker Steak and Cheddar Potato Casserole Recipe
This Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting dish perfect for any occasion. Tender cubes of sirloin or ribeye steak are seared to lock in flavor, then layered with thinly sliced potatoes, onions, garlic, and sharp cheddar cheese. Slow-cooked to perfection with beef broth and heavy cream, this casserole delivers rich, creamy textures and bold savory notes that melt in your mouth. Ideal for an easy family dinner or meal prep, it requires minimal hands-on time and offers maximum taste.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish, Casserole
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
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
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup heavy cream
- 2 tbsp butter
Liquids
- 1 cup beef broth
Spices & Seasonings
- Smoked paprika (about 1 tsp or to taste)
- Black pepper (about 1 tsp or to taste)
- Salt (about 1 tsp or to taste)
Instructions
- Sear the Steak: In a skillet over medium-high heat, melt the butter. Season the cubed steak with salt, black pepper, and smoked paprika, then add it to the skillet. Sear the steak until browned on all sides, about 3-4 minutes. Remove from heat.
- Layer Ingredients in Slow Cooker: In your slow cooker, spread half of the thinly sliced potatoes as the base layer. Then add half of the diced onion and minced garlic evenly on top. Place the seared steak cubes over this layer. Finish with the remaining potatoes, onions, and garlic as the top layer.
- Add Liquids and Seasoning: Pour the beef broth and heavy cream evenly over the layered ingredients. Sprinkle additional salt and pepper to taste.
- Top with Cheese: Generously sprinkle the freshly grated sharp cheddar cheese over the top of the casserole layers to create a flavorful crust as it cooks.
- Cook the Casserole: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are tender and the flavors meld together beautifully.
Notes
- For extra richness, consider adding a splash of Worcestershire sauce to the beef broth mixture.
- Russet potatoes absorb flavors well and create a creamy texture, but Yukon Gold potatoes can be used for a slightly waxier bite.
- To save time, slice the potatoes and dice the onions ahead of cooking and store them in the fridge.
- Ensure the steak cubes are cut uniformly to help them cook evenly during slow cooking.
- This casserole can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 serving (1/6 of casserole)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.4 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: slow cooker casserole, steak casserole, cheddar potato casserole, comfort food, slow cooker dinner, easy steak recipe, potato casserole
