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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender potato rounds and cheesy layers, cooked until the steak is cooked through. Slow-cooked on low for a thick, fork-tender casserole with sharp cheddar melted throughout.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Steak and potatoes
  • 1.5 lb sirloin steak Thinly slice for even cooking.
  • 2 lb Yukon Gold potatoes Slice into rounds for layerable thickness.
  • 1 onion Thinly slice.
  • 3 garlic Minced.
  • 1 can (10.5 oz) cream of mushroom soup Use for the creamy binder.
  • 0.75 cup beef broth Helps potatoes cook tender.
  • 2 cup shredded sharp cheddar cheese Reserve 1 cup for the first cheese layer, then use remaining for topping layers.
  • 1 tbsp Worcestershire sauce Adds savory depth to the sauce mixture.
  • 1 tsp garlic powder For seasoning the steak.
  • 1 tsp onion powder For seasoning the steak.
  • 0.5 tsp smoked paprika For seasoning the steak.
  • 0.5 tsp salt For seasoning the steak.
  • 0.25 tsp black pepper For seasoning the steak.
  • fresh chives for garnish Chopped or snipped, for serving.

Equipment

  • 1 slow cooker

Method
 

Season and mix
  1. Season the steak slices with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic until smooth.
Layer in the slow cooker
  1. Layer half the potato slices in the bottom of the slow cooker.
  2. Top with half the onion slices, half the steak strips, half the soup mixture, and 1 cup of shredded sharp cheddar cheese.
  3. Repeat layers with the remaining potato slices, onion slices, steak strips, soup mixture, and remaining cheddar cheese.
Cook and serve
  1. Cook on low for 6–7 hours or on high for 3–4 hours until potatoes are fork-tender and the steak is cooked through.
  2. Serve the casserole garnished with fresh chives.

Notes

Pro tip: Use evenly thin potato rounds so they cook through at the same rate; if your slices are thicker, add time in 15–30 minute increments. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave until hot. Freezing is not recommended because potatoes and cheddar can change texture after thawing. For a lower-fat option, use reduced-fat cheddar and a light cream of mushroom soup.