Description
This Slow Cooker Steak And Cheddar Potato Casserole is a comforting hug in a bowl, filled with tender beef, creamy potatoes, and ooey-gooey cheese. Perfect for chilly evenings or busy weeknights, it promises warmth and satisfaction with minimal fuss.
Ingredients
Scale
- 1.5 to 2 pounds boneless sirloin, chuck steak, or top round, cut into 1-inch cubes
- Russet or Yukon Gold potatoes, peeled and cut into 1/2 to 3/4-inch cubes
- 2 cups sharp or medium cheddar cheese, grated, plus extra for topping
- 1 can cream of mushroom soup
- 2 cups low-sodium beef broth
- 1 splash of whole milk or half-and-half
- 1 medium yellow onion, finely chopped
- A few cloves of minced garlic
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried thyme or a pinch of smoked paprika
- Optional: 1 cup frozen peas or corn, diced bell peppers (green or red)
Instructions
- Prepare Your Ingredients: Dice your steak into 1-inch cubes. Peel and dice your potatoes into 1/2 to 3/4-inch pieces. Finely chop the onion and mince the garlic. Grate the cheddar cheese if using block cheese.
- Sear the Steak (Optional but Recommended): Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the steak with a pinch of salt and pepper, then brown it in batches for 2-3 minutes per side until nicely caramelized. Transfer the seared steak to your slow cooker.
- Whisk Together the Sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, milk (or half-and-half), chopped onion, minced garlic, and your chosen seasonings (salt, pepper, thyme/paprika) until well combined and smooth.
- Layer in the Slow Cooker: Spread half of your diced potatoes at the bottom of the slow cooker insert. Scatter the seared (or raw) steak cubes evenly over the potatoes. Pour half of your prepared soup mixture over the steak and potatoes. Sprinkle about 1 cup of the shredded cheddar cheese over this layer. Add the remaining potatoes, then pour the rest of the soup mixture over everything. Do not add the remaining cheese yet.
- Cook to Perfection: Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the steak is incredibly tender.
- Add the Final Cheese: About 30-45 minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Replace the lid and continue cooking until the cheese is melted and bubbly.
- Rest and Serve: Once cooked, turn off the slow cooker and let the casserole rest for about 10-15 minutes. Dish it out and enjoy your hearty, cheesy creation!
- Prep Time: 15 mins
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Uniform cuts are key for even cooking. Searing the steak enhances flavor. Customize with your favorite vegetables and adjust spices to your taste. Prevent a watery casserole by propping the lid slightly ajar during the last 30 minutes of cooking if needed.