STEAK CHEDDAR POTATO PERFECTION

I remember my grandmother making a version of potato casserole every Thanksgiving. It was always a creamy, cheesy, comforting hug in a dish. But sometimes, you just want *more*, you know? More flavor, more substance, more…steak! That’s why I decided to elevate a classic with hearty steak and sharp cheddar, and the slow cooker makes it unbelievably easy. Today, I’m sharing all my secrets for the most amazing Slow Cooker Steak & Cheddar Potato Casserole – Comfort in a Dish you’ll ever make!

The Ultimate Slow Cooker Steak & Cheddar Potato Casserole

Okay, friend, let’s talk about comfort food. And not just *any* comfort food, but the kind that wraps you in a warm blanket, gives you a hug, and tells you everything’s going to be alright. That’s exactly what this Slow Cooker Steak & Cheddar Potato Casserole is all about. It’s rich, decadent, and unbelievably easy to make, thanks to our trusty slow cooker.

Imagine tender chunks of steak, perfectly cooked potatoes, a creamy, cheesy sauce, all melding together in a symphony of flavor. This isn’t just dinner; it’s an experience. And trust me, it’s an experience you’ll want to repeat again and again. Plus, it’s a fantastic way to use up leftover steak if you’re anything like me and tend to overestimate how much you can eat after grilling up a delicious batch of AIR FRYER STEAK BITES!

Why Use a Slow Cooker for Potato Casserole?

You might be wondering, “Why bother with a slow cooker when I can just bake a potato casserole?” Excellent question! Here’s why I’m such a huge fan of the slow cooker method:

• Even Cooking: The slow, consistent heat of the slow cooker ensures that the potatoes cook evenly throughout, preventing those dreaded crunchy bits in the middle.
• Melt-in-Your-Mouth Steak: The low and slow cooking process tenderizes the steak beautifully, making it incredibly succulent and flavorful.
• Hands-Off Convenience: Once you’ve prepped the ingredients, simply toss them into the slow cooker, set it, and forget it! This frees you up to tackle other tasks or just relax and enjoy your day.
• Flavor Fusion: The extended cooking time allows the flavors to meld together beautifully, creating a richer, more complex taste than you would get with a quick bake.

The Star Ingredients

Let’s break down the key ingredients that make this casserole so darn delicious:

• Steak: I prefer using sirloin or chuck steak for this recipe because they are relatively inexpensive and become incredibly tender when slow-cooked. Cut into bite-sized pieces for easy eating.
• Potatoes: Russet potatoes are my go-to choice because they are starchy and hold their shape well during slow cooking. Yukon Gold potatoes would also work nicely.
• Cheddar Cheese: Sharp cheddar cheese provides that classic, tangy flavor that pairs perfectly with steak and potatoes. Feel free to experiment with other cheeses like Gruyere, Monterey Jack, or even a blend!
• Cream of Mushroom Soup: This adds a creamy richness and umami flavor that elevates the casserole. You can substitute with cream of chicken soup if you prefer.
• Sour Cream: Adds a tangy creaminess that balances out the richness of the cheese and soup.
• Onion and Garlic: These aromatics provide a foundational flavor that enhances all the other ingredients.
• Worcestershire Sauce: A secret weapon for adding depth and complexity to the steak. Just a tablespoon or two makes a big difference!
• Seasonings: Salt, pepper, garlic powder, and onion powder are essential for bringing out the best in all the ingredients.

Step-by-Step Instructions

Ready to get cooking? Follow these simple steps to create your own masterpiece of comfort!

1. Prep the Steak: Cut the steak into bite-sized cubes, about 1-inch in size.
2. Sear the Steak (Optional but Recommended): Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak cubes in batches until browned on all sides. This step adds a delicious crust and enhances the flavor of the steak. Don’t overcrowd the pan, or the steak will steam instead of sear.
3. Prepare the Potatoes: Peel and dice the potatoes into 1-inch cubes.
4. Chop the Onion and Garlic: Dice the onion and mince the garlic.
5. Combine Ingredients in the Slow Cooker: In a large slow cooker, combine the seared steak (or raw steak if you skip the searing step), diced potatoes, chopped onion, minced garlic, cream of mushroom soup, sour cream, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Stir well to combine. The mixture should look thick and creamy, with all the ingredients evenly coated.
6. Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and the steak is cooked through.
7. Add the Cheese: During the last 30 minutes of cooking, stir in the shredded cheddar cheese. Cover and continue cooking until the cheese is melted and bubbly. The aroma at this point will be simply irresistible!
8. Serve: Serve hot, garnished with chopped fresh parsley or green onions, if desired. A dollop of extra sour cream is always a welcome addition!

Variations and Add-Ins

Want to put your own spin on this classic casserole? Here are a few ideas to get you started:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a little heat.
• Veggie Boost: Toss in some chopped bell peppers, mushrooms, or broccoli florets along with the other ingredients.
• Bacon Bliss: Crumble cooked bacon over the top of the casserole before serving for an extra layer of flavor and texture.
• Creamy Herb: Replace the sour cream with cream cheese for a richer, tangier flavor. Add fresh herbs like thyme or rosemary for an aromatic twist.
• Add a crispy Topping: Mix crushed Ritz crackers with melted butter and sprinkle over the casserole during the last 30 minutes of cooking for a crunchy topping.

This would be a great side dish to serve with some Chicken Thighs!

Success Tips for Slow Cooker Steak & Cheddar Potato Casserole

Want to guarantee a perfect casserole every time? Here are my top tips for success:

• Don’t Overcook the Potatoes: Keep an eye on the potatoes and test them for tenderness after 6 hours on low or 3 hours on high. Overcooked potatoes will become mushy.
• Sear the Steak for Enhanced Flavor: While searing the steak is optional, it really does make a difference in the overall flavor of the casserole. The browning adds a depth and richness that you won’t get with raw steak.
• Use Freshly Shredded Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly shredded cheese will melt beautifully and create a creamier sauce.
• Adjust Seasonings to Taste: Everyone’s taste buds are different, so don’t be afraid to adjust the seasonings to your liking. Start with the recommended amounts and then add more salt, pepper, or other spices as needed.
• Let it Rest: After the cheese has melted, let the casserole rest for 10-15 minutes before serving. This allows the flavors to meld together even further and prevents the casserole from being too soupy.

Make-Ahead & Freezing Instructions

This casserole is a great option for meal prepping or making ahead of time. Here’s how:

• Make-Ahead: You can assemble the casserole up to 24 hours in advance. Simply combine all the ingredients (except the cheese) in the slow cooker, cover, and refrigerate. When you’re ready to cook, remove the casserole from the refrigerator 30 minutes before placing it in the slow cooker and continue with the recipe as directed.
• Freezing: To freeze the casserole, let it cool completely after cooking. Transfer it to a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to eat, thaw the casserole in the refrigerator overnight. Reheat it in the slow cooker on low for 2-3 hours, or in the oven at 350°F (175°C) for 30-45 minutes, or until heated through. You may need to add a splash of milk or broth to rehydrate the casserole during reheating. The same goes for GREEN BEAN POTATO CASSEROLE, it’s great to prep ahead!

Serving Suggestions

This Slow Cooker Steak & Cheddar Potato Casserole is a complete meal in itself, but it also pairs well with a variety of side dishes:

• Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the casserole.
• Steamed Vegetables: Steamed broccoli, green beans, or asparagus are healthy and flavorful additions to the meal.
• Crusty Bread: Serve with a loaf of crusty bread for soaking up all that delicious sauce.
• Corn on the Cob: Grilled or boiled corn on the cob is a classic side dish that pairs perfectly with steak and potatoes.
• Coleslaw: A creamy coleslaw adds a cool and crunchy element to the meal.

Why This Recipe Works

This recipe is more than just a collection of ingredients; it’s a carefully crafted combination of flavors and textures that work together to create a truly unforgettable dish. The slow cooking process allows the steak to become incredibly tender, while the potatoes absorb all the delicious flavors of the sauce. The cheddar cheese adds a tangy richness that complements the savory steak perfectly. And the best part? It’s all incredibly easy to make!

If you are looking for something different, you can try the Cheesy Low Carb Philly Cheesesteak Casserole!

Recipe: Slow Cooker Steak & Cheddar Potato Casserole

Here’s the full recipe, all in one place for easy reference:

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 6-8 hours on low, or 3-4 hours on high

Ingredients:

• 2 pounds sirloin or chuck steak, cut into 1-inch cubes
• 5 pounds russet potatoes, peeled and diced into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups shredded sharp cheddar cheese
• Optional: Chopped fresh parsley or green onions for garnish

Instructions:

1. Prep the Steak: Cut the steak into bite-sized cubes, about 1-inch in size.
2. Sear the Steak (Optional but Recommended): Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak cubes in batches until browned on all sides.
3. Prepare the Potatoes: Peel and dice the potatoes into 1-inch cubes.
4. Chop the Onion and Garlic: Dice the onion and mince the garlic.
5. Combine Ingredients in the Slow Cooker: In a large slow cooker, combine the seared steak (or raw steak if you skip the searing step), diced potatoes, chopped onion, minced garlic, cream of mushroom soup, sour cream, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Stir well to combine.
6. Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and the steak is cooked through.
7. Add the Cheese: During the last 30 minutes of cooking, stir in the shredded cheddar cheese. Cover and continue cooking until the cheese is melted and bubbly.
8. Serve: Serve hot, garnished with chopped fresh parsley or green onions, if desired.

Enjoy your incredibly delicious and comforting Slow Cooker Steak & Cheddar Potato Casserole!

So, there you have it! My ultimate recipe for Slow Cooker Steak & Cheddar Potato Casserole – your new go-to dish for cozy nights and easy entertaining. I truly believe this will become a family favorite, just like it is in my home. Don’t be afraid to experiment with the variations and make it your own. Happy cooking, my friend!

Lady Maria

Slow Cooker Steak & Cheddar Potato Casserole

This Slow Cooker Steak & Cheddar Potato Casserole elevates a classic comfort dish with hearty steak, sharp cheddar cheese, and creamy sauce. Slow cooking ensures even cooking, tender steak, and a rich flavor fusion. It’s a convenient, hands-off meal perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds sirloin or chuck steak, cut into 1-inch cubes
• 5 pounds russet potatoes, peeled and diced into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon olive oil for searing steak
• Optional: Chopped fresh parsley or green onions for garnish

Equipment

• slow cooker
• large skillet
• measuring cups and spoons
• Cutting board
• knife
• mixing spoon
• Potato peeler

Method

 

1. Prep the Steak: Cut the steak into bite-sized cubes, about 1-inch in size.
2. Sear the Steak (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Sear the steak cubes in batches until browned on all sides. Don’t overcrowd the pan, or the steak will steam instead of sear.
3. Prepare the Potatoes: Peel and dice the potatoes into 1-inch cubes.
4. Chop the Onion and Garlic: Dice the onion and mince the garlic.
5. Combine Ingredients in the Slow Cooker: In a large slow cooker, combine the seared steak (or raw steak if you skip the searing step), diced potatoes, chopped onion, minced garlic, cream of mushroom soup, sour cream, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Stir well to combine. The mixture should look thick and creamy, with all the ingredients evenly coated.
6. Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and the steak is cooked through.
7. Add the Cheese: During the last 30 minutes of cooking, stir in the shredded cheddar cheese. Cover and continue cooking until the cheese is melted and bubbly.
8. Serve: Serve hot, garnished with chopped fresh parsley or green onions, if desired.

Notes

For best results, sear the steak before adding it to the slow cooker to enhance the flavor. Freshly shredded cheese melts more smoothly than pre-shredded. To prevent the casserole from becoming too soupy, let it rest for 10-15 minutes before serving. This casserole can be made ahead of time and refrigerated for up to 24 hours before cooking, or frozen for up to 3 months. Thaw completely before reheating.