Description

Slow Cooker Steak and Cheddar Potato Casserole is a hearty comfort food dinner featuring tender steak, thinly sliced potatoes, a creamy savory sauce, and layers of melted sharp cheddar cheese. This satisfying slow cooker meal is perfect for family dinners with minimal hands-on effort.

Ingredients

2 lbs beef sirloin steak or chuck, cut into bite-size cubes

6 medium russet potatoes, peeled and thinly sliced

1 medium onion, thinly sliced

3 cloves garlic, minced

2 cups shredded sharp cheddar cheese

1 1/2 cups beef broth

1 cup sour cream

1 (10.5 oz) can condensed cream of mushroom soup

1 teaspoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped, for garnish

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Instructions

Heat the olive oil in a skillet over medium-high heat.
Season the steak with salt, black pepper, and smoked paprika. Sear until browned on all sides without cooking through, then remove from the heat.
Whisk together the condensed cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, and onion powder until smooth.
Lightly grease the inside of the slow cooker.
Layer half of the sliced potatoes in the bottom, followed by half of the onions, half of the steak, and a portion of the cheddar cheese.
Pour half of the prepared sauce evenly over the layers.
Repeat the layers with the remaining potatoes, onions, steak, cheese, and sauce.
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the steak is fully cooked.
During the last 10 minutes of cooking, sprinkle the remaining cheddar cheese over the top, cover, and allow it to melt.
Garnish with chopped parsley and serve hot.

Notes

Sirloin offers leaner bites while chuck becomes especially tender during slow cooking.

Substitute Monterey Jack or Colby Jack cheese for a different flavor.

Add sliced mushrooms or bell peppers for extra vegetables.

For a spicy version, add cayenne pepper or crushed red pepper flakes.

Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Add a splash of beef broth when reheating if the sauce has thickened.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 690 kcal
Sugar: 5 g
Sodium: 890 mg
Fat: 40 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 37 g
Fiber: 3 g
Protein: 43 g
Cholesterol: 145 mg