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.
Ingredients
Scale
Steak and Seasonings
- 1 ½ lbs sirloin or ribeye steak, cubed
- Salt, to taste
- Black pepper, to taste
- Smoked paprika, to taste
- 2 tbsp butter
Vegetables
- 4 large Russet or Yukon Gold potatoes, thinly sliced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
Liquids and Cheese
- 1 cup heavy cream
- 1 cup beef broth
- 2 cups sharp cheddar cheese, freshly grated
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
Nutrition
- Serving Size: 1/6 of casserole (about 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: slow cooker steak casserole, cheddar potato casserole, slow cooked steak, comfort food, easy dinner recipe
