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Slow Cooker Steak And Cheddar Potato Casserole

Slow Cooker Steak And Cheddar Potato Casserole with tender steak and thinly sliced Yukon gold potatoes layered in a savory broth and finished with a melted sharp cheddar blanket. Set it to Low for 6–7 hours for a hearty, casserole-style texture without oven fuss.
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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: 770
Ingredients Equipment Method Notes

Ingredients
  

Layer ingredients
  • 2 lb beef sirloin or chuck steak Sliced thin.
  • 2 lb Yukon gold potatoes Thinly sliced.
  • 1 onion Thinly sliced.
  • 4 garlic Minced.
Casserole sauce and seasoning
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cup shredded sharp cheddar For melting on top.
  • 0.5 green onions For serving.
  • 0.5 sour cream For serving.
  • 0.25 salt and pepper To taste.

Equipment

  • 1 slow cooker

Method
 

Season steak
  1. Season steak slices with salt, pepper, garlic powder, and onion powder, coating all surfaces for even flavor.
Layer in the slow cooker
  1. Layer potatoes, onion, and steak in the slow cooker in alternating layers for balanced cooking and flavor distribution.
Make and add the sauce
  1. Whisk beef broth, cream of mushroom soup, Worcestershire sauce, and minced garlic, then pour over the layers so the potatoes are mostly submerged.
Cook until tender
  1. Cook on Low for 6-7 hours or High for 3-4 hours until potatoes and steak are tender, checking that the edges of the potatoes are soft.
Melt cheddar and finish
  1. Scatter shredded sharp cheddar over the top and cook on High for 15 minutes until melted, bubbling at the edges as a visual cue.
Serve
  1. Serve topped with green onions and a dollop of sour cream for a cool, creamy contrast to the hot casserole.

Notes

For the best texture, slice potatoes thin and evenly so they cook through at the same rate as the steak. Store leftovers in the refrigerator up to 4 days; reheat until hot. Freezing is not recommended because potatoes and dairy-based soup can change texture when thawed. Dietary swap: use gluten-free Worcestershire sauce to keep the casserole gluten-free.