Slow Cooker Steak and Cheddar Potato Casserole Recipe
This Slow Cooker Steak and Cheddar Potato Casserole is a warm, hearty, and cheesy dish that combines tender sirloin or ribeye steak with creamy sliced potatoes, sharp cheddar cheese, and a flavorful blend of garlic, onions, and smoked paprika. Cooked slowly to perfection in a slow cooker, this casserole offers a comforting and easy-to-make meal ideal for busy weeknights or family gatherings.
- Prep Time: 20 minutes
- Cook Time: 6–7 hours on Low or 3–4 hours on High
- Total Time: 6 hours 30 minutes (average)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Protein
- 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
Vegetables
- 4 large russet or Yukon gold potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
Liquids
- 1 cup beef broth
- 1 cup heavy cream
Spices
- 1 tsp smoked paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Dairy
- 2 tbsp butter
- 2 cups sharp cheddar cheese, shredded
Instructions
- Season the steak: Cut the steak into bite-sized cubes and generously season with salt, black pepper, and smoked paprika to enhance the flavor of the meat.
- Sear the steak: Melt the butter in a skillet over medium-high heat and sear the steak pieces for 2–3 minutes until browned on the outside but not cooked through. Remove from heat to preserve tenderness.
- Prepare the slow cooker: Grease the inside of your slow cooker with butter or use a nonstick spray to prevent sticking during cooking.
- Layer the ingredients: Place half of the sliced potatoes at the bottom of the slow cooker, then layer half of the onions and minced garlic on top.
- Add the first steak and cheese layer: Distribute half of the seared steak over the vegetables, followed by 1 cup of shredded cheddar cheese.
- Repeat layers: Add the remaining potatoes, onions, garlic, another layer of steak, and top with the remaining 1 cup of cheddar cheese.
- Pour liquids: In a mixing bowl, whisk together the beef broth and heavy cream until combined, then pour evenly over the layered ingredients in the slow cooker.
- Cook the casserole: Cover the slow cooker and cook on Low for 6–7 hours or on High for 3–4 hours, until potatoes are tender and steak is fully cooked.
- Rest before serving: Remove the lid and let the casserole rest for 10 minutes to allow it to set and make serving easier.
- Garnish and serve: Optionally sprinkle fresh parsley on top and serve the casserole hot for a comforting meal.
Notes
- Searing the steak before layering adds extra depth of flavor but can be skipped for convenience.
- Peeling potatoes is optional; peeled potatoes lend a creamier texture to the casserole.
- This dish is naturally gluten-free, making it suitable for gluten-free diets.
- You can prepare and layer the casserole the night before and refrigerate it overnight for easy morning cooking.
- Variations include adding vegetables like mushrooms or bell peppers, swapping cheddar for other cheeses, or adding a spicy kick with jalapeños.
- Leftovers store well in the refrigerator for up to 4 days or frozen for up to 2 months.
- Reheat leftovers gently in the oven or microwave, adding a splash of broth or cream if needed.
Keywords: slow cooker steak casserole, cheesy potato casserole, crockpot steak recipe, comfort food, hearty casserole, cheddar cheese casserole, easy slow cooker meal
