If you’re craving a hearty, comforting dish that brings together tender steak, creamy potatoes, and melty sharp cheddar, then the Slow Cooker Steak and Cheddar Potato Casserole is about to become your new favorite go-to meal. This recipe takes the humble potato casserole up a notch with juicy cubes of seared steak and layers of flavor that develop beautifully in the slow cooker. It’s the ultimate fuss-free way to serve a satisfying, crowd-pleasing dinner that fills the house with irresistible aromas and leaves everyone asking for seconds.

Slow Cooker Steak and Cheddar Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of simple, quality ingredients is all it takes to create this mouthwatering casserole. Each element plays a crucial role in crafting the perfect balance of taste, texture, and color that makes this dish so special and comforting.

1 ½ lbs sirloin or ribeye steak: Choose well-marbled cuts for tender, flavorful meat that holds up beautifully in the slow cooker.
4 large Russet or Yukon Gold potatoes: Thinly sliced to cook through perfectly and provide a creamy base with the ideal bite.
2 cups sharp cheddar cheese: Freshly grated for that rich, tangy melt that crowns the casserole.
1 cup heavy cream: Adds luscious creaminess to keep the potatoes silky and rich.
1 cup beef broth: Infuses depth and savoriness while helping everything meld together.
1 medium onion: Finely diced for subtle sweetness and aromatic layers.
2 cloves garlic: Minced to bring warmth and a hint of pungency.
2 tbsp butter: For searing the steak and lending a buttery richness.
Smoked paprika: Adds a subtle smoky warmth that enhances the beefiness.
Black pepper and salt: Essential seasoning to bring out all the flavors.

How to Make Slow Cooker Steak and Cheddar Potato Casserole

Step 1: Sear the Steak

Start by heating the butter in a skillet over medium-high heat until it melts and gently foams. Season the cubed steak chunks generously with salt, black pepper, and smoked paprika. Place the steak pieces in the hot skillet, making sure not to crowd them, and sear until each side is beautifully browned. This initial sear locks in juices and creates a caramelized crust that builds intense flavor. Once done, transfer the steak off the heat and set it aside for layering.

Step 2: Layer the Ingredients in the Slow Cooker

Grab your slow cooker and begin assembling your casserole right in the pot. Lay down half of the thinly sliced potatoes, spreading them evenly to cover the bottom. Sprinkle half of your diced onions and minced garlic over the potatoes to infuse every bite with aromatic notes. Next, add the seared steak cubes on top of this layer. Finish layering with the remaining potatoes, onions, and garlic. This layering ensures even cooking and a layered texture that’s satisfying in every forkful.

Step 3: Add Liquids and Season

Pour the beef broth and heavy cream slowly and evenly over the layered ingredients. These liquids will meld during cooking, creating a rich, tender base as the potatoes soften and soak in all the meaty, creamy goodness. Taste and sprinkle a little more salt and pepper if you feel it needs an added boost of seasoning.

Step 4: Top with Cheddar Cheese

Finally, take the freshly grated sharp cheddar cheese and sprinkle it liberally over the top of your assembled casserole. This cheese layer will melt into a golden, bubbly crust that adds a perfect savory finish. It’s the crowning glory that you and your guests will love pulling apart once it’s cooked.

Step 5: Slow Cook to Perfection

Cover your slow cooker and let this beauty work its magic. Cook on low for 6 to 8 hours or choose the high setting if you’re short on time, cooking for 3 to 4 hours. The key is to cook just until the potatoes are tender and everything is bubbling together in cheesy, beefy harmony. The slow cooker does the hard work, so you can relax while anticipating that first delicious bite.

How to Serve Slow Cooker Steak and Cheddar Potato Casserole

Garnishes

To brighten up this rich casserole, sprinkle chopped fresh parsley or chives on top just before serving. The fresh herbs add a pop of color and a light herbal lift that balances the hearty flavors. For a bit of zest and a creamy counterpoint, a dollop of sour cream or a drizzle of tangy horseradish sauce works wonderfully alongside each plate.

Side Dishes

This Slow Cooker Steak and Cheddar Potato Casserole is filling enough to be a meal on its own, but pairing it with crisp, refreshing sides will complete your dinner beautifully. Consider a simple green salad with a vinaigrette to contrast the richness or steamed green beans tossed with a little lemon and garlic to add crunch and freshness to the plate.

Creative Ways to Present

For a twist, serve the casserole in individual ramekins straight from the slow cooker, adding a sprinkle of cheese and broiling briefly to create a bubbly crust. Another fun idea is to scoop portions over a bed of sautéed greens or creamy mashed cauliflower for a comforting yet healthful upgrade. This dish is as versatile as it is delicious!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Slow Cooker Steak and Cheddar Potato Casserole into airtight containers and store in the refrigerator. It will keep well for up to 3 days, making for a perfect next-day meal that tastes just as good.

Freezing

If you want to enjoy this casserole even later, it freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) covered with foil to keep moisture in, or microwave individual servings until warmed through. Add a sprinkle of extra cheddar on top before reheating for an extra cheesy finish.

FAQs

Can I use other cuts of steak for this casserole?

Absolutely! While sirloin and ribeye are excellent choices for tenderness and flavor, you can use other cuts like flank or skirt steak. Just be sure to cut the meat into small cubes and sear well to keep it tender through slow cooking.

Is it necessary to sear the steak before adding to the slow cooker?

While not absolutely required, searing the steak enhances the flavor tremendously by creating a caramelized crust and sealing in juices. It also adds an appetizing color and depth to the casserole.

Can I make this casserole in the oven instead of a slow cooker?

Yes, you can bake the layered casserole covered at 350°F for about 1.5 hours until the potatoes are tender, but the slow cooker version is great because it gently melds the flavors over time and frees you up from oven use.

What is the best type of potato to use for this recipe?

Russet and Yukon Gold potatoes work best because they hold their shape well and become tender and creamy without breaking down too much.

Can I add vegetables to the Slow Cooker Steak and Cheddar Potato Casserole?

Definitely! Feel free to add sliced mushrooms, bell peppers, or even spinach for extra nutrition and flavor. Just keep in mind that added veggies might alter cooking time slightly.

Final Thoughts

This Slow Cooker Steak and Cheddar Potato Casserole is pure comfort food magic done in a hands-off, easy way, making it ideal for busy days or special family dinners. With tender steak, creamy layers, and cheesy goodness baked low and slow, it’s sure to spread warmth and joy around your dinner table. I can’t wait for you to try this recipe and fall in love with every cozy, flavorful bite!

Slow Cooker Steak and Cheddar Potato Casserole Recipe

★★★★★

5.1 from 27 reviews

Author: Olivia
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
Diet: Low Salt

Print Recipe

Description

A hearty and comforting Slow Cooker Steak and Cheddar Potato Casserole featuring tender cubes of seared sirloin or ribeye, layered with thinly sliced potatoes, sharp cheddar cheese, and a rich blend of beef broth and cream, slow-cooked to perfection for a deliciously creamy and flavorful dish.

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. Add the steak to the skillet and sear until browned on all sides, about 4-5 minutes. Remove from heat and set aside.
Layer Ingredients in Slow Cooker: In your slow cooker, place half of the thinly sliced potatoes as the first layer. Follow with half of the diced onion and minced garlic evenly spread over the potatoes. Add the seared steak on top. Then, layer the remaining potatoes, onion, and garlic over the steak.
Add Liquids: Pour the beef broth and heavy cream evenly over the layered ingredients. If desired, sprinkle additional salt and black pepper to taste.
Top with Cheese: Generously sprinkle the freshly grated sharp cheddar cheese evenly over the top layer of the casserole.
Slow Cook: Cover the slow cooker with the lid. Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, or until the potatoes are tender and the cheese is melted and bubbly.
Serve: Once cooked, turn off the slow cooker and let the casserole rest for 10 minutes before serving warm.

Notes

For best results, use Russet or Yukon Gold potatoes as they hold their shape well during slow cooking.
Feel free to substitute sirloin or ribeye with another tender cut of steak if desired.
If you prefer a thicker casserole, reduce the amount of beef broth slightly.
Adding fresh herbs like thyme or rosemary can enhance the flavor.
Leftovers can be refrigerated for up to 3 days and reheated gently.

Prep Time: 20 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Category: Main Dish, Casserole
Method: Slow Cooking, Searing
Cuisine: American