Slow Cooker Steak and Cheddar Potato Casserole
This Slow Cooker Steak and Cheddar Potato Casserole is the ultimate comfort food, perfect for busy weeknights or potlucks. Tender steak, creamy potatoes, and melted cheddar cheese combine for a hearty and flavorful dish that's sure to be a family favorite. The slow cooker does all the work, making it an effortless and satisfying meal.
Equipment
- 6-quart or larger slow cooker
- Large skillet
- Cutting board
- Knife
- Mixing bowl
- Measuring cups
- Measuring spoons
- Paper towels
- Spatula or tongs
Ingredients
- 2 lbs sirloin steak, cut into 1-inch cubes
- 5 lbs russet potatoes, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- ½ cup sour cream
- 1 cup beef broth
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Chopped green onions, for garnish optional
- Crumbled bacon, for garnish optional
- Dollop of sour cream, for garnish optional
Instructions
- Pat the steak cubes dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the steak in batches, ensuring not to overcrowd the pan. Sear each side for about 2-3 minutes, until nicely browned. The steak doesn't need to be cooked through, just nicely browned on the outside.
- In your slow cooker, layer half of the cubed potatoes, followed by half of the chopped onion and minced garlic.
- Spread the seared steak evenly over the potato and onion layer.
- Add the remaining cubed potatoes, chopped onion, and minced garlic on top of the steak.
- In a mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, and beef broth until smooth and creamy.
- Pour the sauce evenly over the potato and steak layers in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender and the steak is cooked through. The exact cooking time will depend on your slow cooker, so check for doneness around the 6-hour mark.
- During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the casserole.
- Cover and continue to cook until the cheese is melted and bubbly.
- Once the cheese is melted, remove the lid and let the casserole cool slightly before serving.
- Garnish with chopped green onions, crumbled bacon, or a dollop of sour cream, if desired.
- Serve as a main dish for dinner or lunch. This dish is also a great complement to a fresh garden salad or steamed vegetables.
Notes
For best results, use a good quality cheddar cheese that melts well. Searing the steak is crucial for flavor, so don't skip that step. If the casserole appears dry during cooking, add a little more beef broth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. To prevent sticking, you can spray the slow cooker with cooking spray before adding the ingredients.