Slow Cooker Steak & Cheddar Potato Casserole
This steak and cheddar potato casserole is pure comfort food magic — slow cooked to tender, cheesy perfection with hearty potatoes and melt-in-your-mouth beef. It’s the easiest way to win dinner.
Equipment
- 6-quart slow cooker
- Knife and cutting board
- Mixing spoon
Ingredients
- 1.5 lbs chuck steak, cut into 1-inch cubes
- 5 medium russet potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 cups shredded sharp cheddar cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup sliced mushrooms (optional)
- 1 bell pepper, diced (optional)
Instructions
- Season the steak cubes with salt and pepper.
- In a 6-quart slow cooker, layer half of the potatoes, followed by half of the onion, garlic, and steak. Add half of mushrooms and bell pepper if using.
- Repeat the layers with the remaining ingredients.
- Pour beef broth over everything to ensure it reaches the bottom of the cooker.
- Cover and cook on low for 6–8 hours, or high for 3–4 hours, until steak is tender and potatoes are cooked through.
- Stir in 1.5 cups of shredded cheddar cheese until melted and evenly mixed.
- Sprinkle the remaining 1/2 cup cheddar on top and cover for 5–10 more minutes to melt.
- Let casserole rest 10 minutes before serving. Garnish with chopped green onions or sour cream if desired.
Notes
For richer flavor, sear steak before slow cooking. Customize with veggies like mushrooms or bell pepper. Shred cheese fresh for best melt quality. Let casserole rest 10 minutes before serving for cleaner scooping and better texture.