This hearty casserole combines tender steak, creamy cheddar cheese, and fluffy potatoes all in one dish. The slow cooker makes it easy—just set it and forget it!
I love how the flavors blend together, creating a warm, comforting meal. Plus, my family always comes back for seconds when I serve this. Who can resist cheesy goodness?
Key Ingredients & Substitutions
Beef Steak: I recommend sirloin or ribeye for tenderness and flavor. If you want a leaner option, try flank or round steak. You can also use ground beef if that’s what you have on hand!
Potatoes: Yukon Gold or Russet potatoes work well, but feel free to use sweet potatoes for a different twist. They add a nice sweetness to the dish.
Cheese: Sharp cheddar is my favorite for its bold flavor. If you want something milder, try Monterey Jack or Havarti. For a kick, add some pepper jack cheese!
Condensed Cream of Mushroom Soup: If you’re looking for a healthier version, you can make your own using a simple white sauce recipe. Alternatively, try cream of chicken soup or even a homemade cheese sauce for variety.
Sour Cream: Greek yogurt is a great substitute for a tangy flavor while cutting some calories. You could also use cottage cheese for a protein boost.
How Do I Get My Steak Perfectly Tender in the Slow Cooker?
Achieving tender steak in a slow cooker is all about the cooking time and the cut of meat you choose. Make sure to sear your steak first for added flavor. Here’s how:
- Cut the steak into bite-sized pieces for even cooking.
- Heat olive oil or butter in a skillet. Sear the steak pieces for 3-4 minutes, just until browned.
- Layering the ingredients gradually helps flavors meld together, so follow the order in the recipe.
- Cooking on low is best for tenderizing; aim for 6-7 hours. Don’t rush it!
Easy Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 1.5 pounds beef steak (sirloin, ribeye, or your choice), cut into bite-sized pieces
- 4 large potatoes, peeled and cut into chunks
- 1 medium onion, finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons olive oil or butter
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 20 minutes of prep time and then cooks for 6-7 hours on low (or 3-4 hours on high) in the slow cooker. So you can set it up in the morning and come home to a warm, comforting meal!
Step-by-Step Instructions:
1. Sear the Steak:
Start by heating the olive oil or butter in a skillet over medium-high heat. Once hot, add the bite-sized steak pieces and sear them until they are nicely browned on all sides. This should take about 3-4 minutes. Once done, remove the steak from the heat and set it aside.
2. Mix the Soup Mixture:
In a medium-sized bowl, whisk together the cream of mushroom soup, milk, sour cream, minced garlic, salt, black pepper, and if you like a little extra flavor, the smoked paprika. Mix until everything is smooth and well combined.
3. Prepare the Slow Cooker:
Lightly grease the inside of your slow cooker to prevent sticking. Start layering by placing half of the potato chunks in an even layer at the bottom of the pot.
4. Layer the Ingredients:
Next, spread half of the chopped onions over the potatoes, followed by half of the browned steak pieces. Pour half of the soup mixture evenly over this layer, then sprinkle half of the shredded cheddar cheese on top. Repeat this layering process with the remaining potato chunks, onions, steak, soup mixture, and finish with the rest of the cheddar cheese.
5. Cook the Casserole:
Cover the slow cooker with its lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and the casserole is bubbly. This slow cooking allows all the flavors to meld beautifully.
6. Finish and Serve:
After the cooking time is up, let the casserole sit covered for about 10 minutes to set up a bit. When ready to serve, garnish with fresh parsley or chives if you like, and enjoy this hearty, cheesy steak and potato casserole warm!
FAQ for Easy Slow Cooker Steak and Cheddar Potato Casserole
Can I Use Frozen Steak for This Recipe?
It’s best to thaw the steak before using it in this recipe. Thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for a quick thaw. Cooking frozen steak in the slow cooker can lead to uneven cooking.
How Can I Make This Dish Healthier?
To make a lighter version, consider using lean cuts of steak, reducing the cheese by half, and replacing the sour cream with Greek yogurt. You can also add in more vegetables like carrots or bell peppers for added nutrition.
Can I Make This Casserole the Night Before?
Yes, you can prepare the layers and assemble the casserole in the slow cooker bowl the night before. Just cover it and store it in the fridge. In the morning, you can set the slow cooker on low and let it cook while you’re out!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or on the stove over low heat, adding a splash of milk if it seems a bit dry.
