If you are craving a hearty, comforting dish that feels like a warm hug on a chilly day, you absolutely need to try this Slow Cooker Steak and Cheddar Potato Casserole Recipe. This dish combines juicy, tender steak chunks with creamy, cheesy potatoes in a slow-cooked masterpiece that’s effortless to prepare and utterly delicious. Every bite offers layers of flavor and texture that make it a perfect choice for family dinners, casual gatherings, or whenever you want that cozy home-cooked feeling without the fuss.
Ingredients You’ll Need
This recipe is a fantastic example of how a handful of simple, quality ingredients can come together to create something spectacular. Each item plays a crucial role—from the savory, perfectly browned steak to the melty cheddar that binds everything together. These ingredients not only provide rich flavors but also create that irresistible creamy and tender texture that makes this casserole a standout.
- Beef stew meat or steak, 1.5 pounds: Provides hearty, tender chunks of meat that are the star of this dish.
- Olive oil, 2 tablespoons: Helps brown the meat beautifully to deepen the flavor.
- Salt and black pepper: Essential seasonings to enhance and balance the overall taste.
- Garlic powder, 1 teaspoon: Adds warm, aromatic notes that complement beef perfectly.
- Onion powder, 1 teaspoon: Boosts savory depth for a well-rounded flavor profile.
- Worcestershire sauce, 1 tablespoon: Brings a subtle tangy umami kick to the beef broth mixture.
- Russet potatoes, 4 large: Thinly sliced for creamy texture and to soak up all those delicious juices.
- Onion, 1 medium: Thinly sliced for sweetness and texture between layers.
- Shredded cheddar cheese, 2 cups: Melts into gooey, cheesy perfection that ties the dish together.
- Beef broth, 1 cup: Adds moisture and richness, infusing each layer with flavor.
- Heavy cream, ½ cup: Creates a luscious, creamy sauce that makes every bite velvety smooth.
- All-purpose flour, 2 tablespoons: Thickens the broth to create the perfect casserole consistency.
- Fresh parsley, 1 tablespoon (optional): Adds a bright, fresh finish when sprinkled on top before serving.
How to Make Slow Cooker Steak and Cheddar Potato Casserole Recipe
Step 1: Brown the Steak
Start by heating olive oil in a skillet over medium heat. Season your stew meat or steak cubes generously with salt, black pepper, garlic powder, and onion powder. Brown the pieces on all sides, which should take about 5 to 7 minutes. This step is key because it locks in flavor and ensures that the meat stays juicy and tender after the slow cooking process. Once browned, remove the meat and set it aside.
Step 2: Prepare the Broth Mixture
In a small bowl, whisk together Worcestershire sauce, beef broth, and flour until the flour is fully dissolved and the mixture looks smooth. This will be poured over the layers in the slow cooker to create a rich, savory sauce that binds all the ingredients beautifully.
Step 3: Build the Base Layers
In your slow cooker, begin layering half of the thinly sliced potatoes. Top this first layer with half of the sliced onions. This layering is important—it allows each slice of potato to absorb the flavors without becoming mushy, while the onions add sweetness and texture throughout.
Step 4: Add Meat and Cheese
Next, distribute half of your browned meat evenly over the potatoes and onions. Sprinkle one cup of shredded cheddar cheese over the meat, adding that irresistible cheesy layer that melts into every bite.
Step 5: Repeat Layers
Repeat the process with the remaining sliced potatoes, onions, meat, and the final cup of cheddar cheese. This layered approach ensures that every mouthful has a perfect balance of steak, potato, and cheese.
Step 6: Add the Sauces
Carefully pour the beef broth mixture over the entire layered casserole in the slow cooker, followed by the heavy cream on top. These liquids are what will slowly transform the ingredients into a creamy, tender casserole as it cooks.
Step 7: Slow Cook to Perfection
Cover the slow cooker with its lid and set it to cook on low heat for 6 to 8 hours. The long, gentle cooking time softens the potatoes and stews the beef to a tender finish, while the cheese melts into luscious pockets of gooey deliciousness. If you aren’t serving immediately, keep the slow cooker on warm to maintain the perfect temperature.
How to Serve Slow Cooker Steak and Cheddar Potato Casserole Recipe
Garnishes
Before serving, sprinkle the casserole with freshly chopped parsley for a pop of color and a hint of fresh herbal brightness that contrasts beautifully with the richness of the dish. You can also add a little cracked black pepper on top to give it a slight extra kick.
Side Dishes
This casserole is incredibly filling on its own, but serving it alongside some steamed green beans or a crisp garden salad adds a fresh, vibrant touch. For a heartier meal, roasted vegetables or a simple garlic bread complement the flavors while balancing the richness.
Creative Ways to Present
Serve the casserole straight from the slow cooker for a casual, cozy family dinner, or transfer it to a beautiful ceramic dish for guests. For a fun twist, scoop portions into individual ramekins and sprinkle a little extra cheddar or crispy bacon bits on top for personalized flair.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making subsequent meals even tastier. Just cover tightly to prevent the potatoes from drying out.
Freezing
If you want to freeze the casserole, let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
Reheat leftovers gently in the microwave or oven. If using an oven, cover the casserole with foil and bake at 350°F (175°C) for about 20 minutes until heated through. Adding a splash of beef broth or cream before reheating helps maintain the creamy texture.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar is classic and melts beautifully, feel free to experiment with mozzarella for gooeyness or gouda for a smoky twist. Mixing cheeses can also add depth to the casserole.
Do I have to brown the steak before adding it to the slow cooker?
Browning your steak first really enhances the dish by locking in juices and adding caramelized flavors that you won’t get if you skip this step. It’s worth the extra 10 minutes for that added depth.
Can I make this casserole in the oven instead of a slow cooker?
Yes, you can bake it in the oven at 350°F (175°C) covered for about 1.5 to 2 hours until the potatoes are tender. Just make sure to check the liquid levels and add more broth if needed to prevent drying out.
Is it possible to substitute heavy cream with a lighter option?
You can use half-and-half or whole milk, but the casserole won’t be quite as rich or creamy. To maintain thickness, consider adding a teaspoon of cornstarch mixed with a bit of milk to the broth mixture.
How do I know when the casserole is done?
The casserole is finished cooking when the potatoes are completely tender and the meat is fork-tender. You can test by inserting a fork into the potatoes—if it slides in easily, your dish is ready to enjoy!
Final Thoughts
The Slow Cooker Steak and Cheddar Potato Casserole Recipe is a true crowd-pleaser that transforms simple ingredients into a dreamy, savory feast. It’s the kind of dish that invites comfort and smiles around the dinner table, no matter the occasion. I can’t wait for you to try it and make it your own go-to recipe for those days when you want something easy, indulgent, and absolutely satisfying.
Print
Slow Cooker Steak and Cheddar Potato Casserole Recipe
- Prep Time: 0h 20m
- Cook Time: 6h 0m
- Total Time: 6h 20m
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Steak and Cheddar Potato Casserole combines tender browned beef stew meat with layers of thinly sliced russet potatoes, onions, and rich cheddar cheese, all slow-cooked to perfection in a creamy beef broth and heavy cream mixture. The result is a hearty, comforting casserole ideal for an easy and satisfying meal.
Ingredients
Meat and Seasoning
- 1.5 pounds beef stew meat or steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
Vegetables
- 4 large russet potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
Dairy and Liquids
- 2 cups shredded cheddar cheese
- 1 cup beef broth
- 1/2 cup heavy cream
Other
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the Meat: In a skillet over medium heat, warm the olive oil. Add the beef stew meat or steak pieces and season with salt, black pepper, garlic powder, and onion powder. Brown the meat on all sides, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Sauce Mixture: In a small bowl, whisk together Worcestershire sauce, beef broth, and flour until smooth.
- Layer Potatoes and Onions: In the slow cooker, layer half of the sliced potatoes and sprinkle with half of the sliced onion.
- Add Meat Layer: Add half of the browned meat over the potatoes and onions.
- Add Cheese: Sprinkle 1 cup of shredded cheddar cheese over the meat.
- Repeat Layers: Repeat the layers with the remaining potatoes, onions, meat, and cheese.
- Pour Sauce: Pour the beef broth mixture evenly over the layers in the slow cooker.
- Add Cream: Carefully pour the heavy cream on top to add creaminess to the casserole.
- Cook Slow: Cover with the lid and cook on low heat for 6-8 hours, or until the potatoes are tender and the meat is cooked through.
- Serve and Garnish: Once fully cooked, keep the slow cooker on the “warm” setting if not serving immediately. Garnish with fresh parsley, if desired, before serving.
Notes
- Be sure to slice potatoes thinly and evenly to ensure even cooking throughout the slow cook time.
- Browning the meat before adding it to the slow cooker enhances flavor but can be skipped for convenience.
- You can substitute heavy cream with half-and-half for a lighter option, though the texture may be slightly less rich.
- Leftovers can be refrigerated and reheated gently in the microwave or oven.
- For a gluten-free version, use gluten-free flour or cornstarch in place of all-purpose flour.
