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Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender potato slices and thin steak layered into a creamy mushroom broth, then finished with a melted cheddar blanket. Set it on Low for 6–7 hours for an easy, hands-off casserole-style dinner.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin or chuck steak, sliced thin
  • 2 lb beef sirloin or chuck steak
Yukon gold potatoes, thinly sliced
  • 2 lb Yukon gold potatoes Thin slices help everything become tender at the same time.
onion, thinly sliced
  • 1 onion
garlic, minced
  • 4 garlic
beef broth
  • 1 cup beef broth
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
shredded sharp cheddar
  • 2 cup shredded sharp cheddar
green onions for serving
  • 0.25 cup green onions Optional garnish; add after melting.
sour cream for serving
  • 0.25 cup sour cream Optional garnish; spoon on right before serving.
salt and pepper to taste
  • 0.25 tsp salt Season to taste.
  • 0.125 tsp black pepper Season to taste.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the steak slices with salt, black pepper, garlic powder, and onion powder until evenly coated, using a consistent layer across all pieces.
  2. Layer half the potatoes, half the onion, and half the seasoned steak in the slow cooker, building alternating layers for even cooking.
  3. Repeat the layering with the remaining potatoes, remaining onion, and remaining steak so the top layer is potatoes.
Make the broth mixture
  1. Whisk beef broth, cream of mushroom soup, Worcestershire sauce, and garlic until smooth, then pour the mixture over the layered potatoes and steak.
Cook until tender
  1. Cook on Low for 6–7 hours, until the potatoes are tender and the steak is cooked through.
  2. If using High instead, cook for 3–4 hours, until the potatoes and steak are tender.
Melt the cheddar and serve
  1. Scatter shredded sharp cheddar over the top in an even layer, then cook on High for 15 minutes until fully melted.
  2. Serve warm with green onions and sour cream on top for added freshness and creaminess.

Notes

For best results, keep potato slices thin and consistent so they finish tender during the same cook time. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the microwave or oven until hot. Freezing: yes, cool completely, freeze up to 2 months, and reheat until steaming. For a lighter option, use reduced-fat cheddar and a light cream of mushroom soup (texture will still be creamy).