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A delicious and comforting slow cooker steak and cheddar potato casserole is shown in a close-up, promising a warm and satisfying meal.
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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.