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Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender sliced potatoes, thin steak, and a melted cheddar blanket. Layered in the crockpot, then cooked low and slow until everything turns fork-tender in rich savory broth.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin or chuck steak
  • 2 lb beef sirloin or chuck steak sliced thin
Yukon gold potatoes
  • 2 lb Yukon gold potatoes thinly sliced
onion
  • 1 onion thinly sliced
garlic
  • 4 garlic minced
beef broth
  • 1 cup beef broth
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
sharp cheddar
  • 2 cup sharp cheddar shredded
green onions
  • 0.5 cup green onions for serving, sliced
sour cream
  • 0.25 cup sour cream for serving
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season the steak
  1. Season the steak slices with salt and pepper, garlic powder, and onion powder until evenly coated.
Layer in the slow cooker
  1. Layer the potatoes, onion, and steak in the Crockpot in alternating layers.
Make the sauce and cook
  1. Whisk the beef broth, cream of mushroom soup, Worcestershire sauce, and garlic, then pour the mixture over the layers.
  2. Cook on Low for 6-7 hours, or cook on High for 3-4 hours, until the potatoes and steak are tender.
Melt the cheddar and serve
  1. Scatter the sharp cheddar over the top.
  2. Cook on High for 15 minutes, until the cheddar is melted and lightly bubbly at the edges.
  3. Serve hot with green onions and sour cream.

Notes

For best texture, slice potatoes thin so they finish tender within the 6-7 hour low cook time. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or in a covered pot until hot. Freezing is not recommended because potatoes can soften further after thawing. Dietary swap: use a lower-sodium cream of mushroom soup and reduce added salt to keep flavor while lowering sodium.