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Slow Cooker Steak and Cheddar Potato Casserole

Slow Cooker Steak and Cheddar Potato Casserole with tender potato rounds, thin steak strips, and melty cheddar layers. Cook on low until the potatoes are fork-tender and the steak is cooked through, then finish with fresh chives.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Steak seasoning
  • 1.5 lb sirloin steak
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Casserole base and layering
  • 2 lb Yukon Gold potatoes
  • 1 onion
  • 3 garlic
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.75 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cup shredded sharp cheddar cheese
  • 1 fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Season steak
  1. Season the steak slices with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Spread the seasoned steak in an even layer so every strip is coated with spices.
Make the soup mixture
  1. Whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic until smooth and pourable.
Layer the casserole
  1. Layer half the potato slices in the bottom of the slow cooker in an even, flat layer.
  2. Top with half the onion slices, then half the steak strips.
  3. Pour over half the soup mixture and sprinkle with 1 cup of cheddar cheese.
  4. Repeat the layers with the remaining potatoes, onion, steak, soup mixture, and the remaining cheddar cheese.
Slow cook
  1. Cook on low for 6–7 hours, or until potatoes are fork-tender and the steak is cooked through.
  2. For faster cooking, cook on high for 3–4 hours, then check that potatoes pierce easily with a fork and steak is no longer pink.
Serve
  1. Let the casserole sit briefly, then serve hot and garnish each portion with fresh chives.

Notes

For clean layering, slice potatoes evenly (about the same thickness) so they finish at the same time. Store covered in the refrigerator up to 4 days; reheat gently in the microwave or on low in the slow cooker until hot. Freezing is not recommended because the potatoes can turn grainy after thawing. For a lighter option, use reduced-fat cheddar and reduced-sodium cream of mushroom soup while keeping cooking times the same.