Slow Cooker Steak Cheddar Casserole

This slow cooker steak and cheddar potato casserole has revolutionized my weeknight dinner routine, combining tender beef, creamy potatoes, and melty cheese in one effortless dish that practically cooks itself.

I discovered this recipe during a particularly busy season when my family needed hearty meals but I had zero time to cook. The delicious aroma that fills the house while it simmers has now become our signal that comfort food is on its way.

Ingredients

• 1.5 pounds flank or sirloin steak: Cut into 1 inch pieces. Quality matters here as the slow cooking will tenderize even tougher cuts.
• 4 medium Yukon Gold or russet potatoes: Sliced thin. Yukon golds hold their shape better but russets create a creamier texture.
• 1 large onion: Thinly sliced, adds essential flavor foundation and subtle sweetness as it cooks down.
• 2 cups shredded sharp cheddar cheese: Sharp cheddar provides the most flavor impact rather than mild varieties.
• 2 cups low sodium beef broth: Creates the cooking liquid while allowing you to control salt levels.
• 1 tsp garlic powder: Provides even garlic flavor throughout without burning like fresh garlic might.
• Salt and pepper: To taste. Season generously as potatoes absorb quite a bit of salt.

Step-by-Step Instructions

Prepare the ingredients:

Cut steak into consistent 1 inch cubes to ensure they cook evenly. Slice potatoes into thin rounds about 1/8 inch thick so they become tender but not mushy. Slice onions thinly to help them melt into the background flavor.

Create the base layer:

Arrange half of your potato slices across the bottom of your slow cooker creating a sturdy foundation. The potatoes will absorb flavors from everything above them while cooking.

Add first protein layer:

Distribute half of your steak pieces and onion slices over the potatoes evenly. Season this layer with half of your garlic powder plus salt and pepper to build flavor in stages.

Complete the layers:

Repeat the layering process with remaining potatoes followed by steak and onions. Season again with remaining garlic powder, salt and pepper ensuring flavor throughout.

Add cooking liquid:

Pour beef broth carefully over all layers allowing it to seep through to the bottom. The liquid should come about 3/4 up the sides of your ingredients, not completely submerging them.

Slow cook to perfection:

Cover and cook on low for 6 hours or high for 3 hours until the steak is tender and potatoes are fully cooked through. The slow gentle heat works magic on the ingredients.

Add cheese finish:

In the final 30 minutes of cooking sprinkle your shredded cheddar across the top and replace the lid. The residual heat will melt the cheese into an irresistible golden layer.

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My absolute favorite part of this recipe is how the beef broth and steak juices infuse the potatoes with rich meaty flavor. Every time I serve this casserole my husband immediately asks when we can have it again which is always the sign of a winning recipe in our household.

Storage and Reheating

This casserole stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop overnight making it possibly even more delicious as leftovers. When reheating I recommend using a microwave at 70% power with a damp paper towel over top to prevent the potatoes from drying out. If you have more time, reheating in a 325°F oven for about 20 minutes creates an even more delicious result with a slightly crispy cheese top.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chuck roast works beautifully in place of flank or sirloin just increase the cooking time by about 30 minutes. Sweet potatoes can replace regular potatoes for a nutritional boost and subtle sweetness. Vegetarians can skip the beef entirely doubling the potatoes and adding 2 cups of sliced mushrooms plus 1 tablespoon Worcestershire sauce for umami depth. The cheese is also flexible; fontina offers a more elegant flavor profile while pepper jack adds a welcome kick.

Serving Suggestions

Serve this hearty casserole with a simple green salad dressed in vinaigrette to cut through the richness. A crusty bread or warm dinner rolls make excellent accompaniments for soaking up any remaining sauce. For a complete meal that will impress guests pair with roasted asparagus or broccoli. During colder months I love adding a dollop of sour cream and sprinkle of chives on each serving which brightens the flavors beautifully.

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Frequently Asked Questions About the Recipe

→ Can I use a different cut of beef for this casserole?

Yes, while flank or sirloin steak is recommended for tenderness, you can substitute chuck roast, round steak, or even pre-cut stew meat. Just ensure you cook it long enough for tougher cuts to become tender. The slow cooking process helps break down connective tissues in most beef cuts.

→ How do I prevent the potatoes from becoming mushy?

Use waxy potatoes like Yukon Gold rather than starchy varieties for better texture retention. Slice them uniformly about 1/4 inch thick to ensure even cooking. Layering them properly with the meat helps maintain their structure during the long cooking process.

→ Can I prepare this dish in advance?

Yes! You can prepare all the layering ingredients the night before and refrigerate them separately. In the morning, assemble in your slow cooker and start cooking. Alternatively, you can fully cook the casserole, refrigerate, and reheat portions as needed throughout the week.

→ What can I serve with this casserole?

This hearty dish works well with a simple green salad, steamed vegetables like broccoli or green beans, or crusty bread to soak up the flavorful sauce. A side of sour cream or fresh herbs as garnish adds brightness to balance the rich flavors.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 2-3 minutes or larger amounts in the oven at 350°F for about 20 minutes. Add a splash of beef broth if it seems dry during reheating.

→ Can I freeze this casserole?

Yes, this casserole freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture of the potatoes might change slightly but the flavor will remain delicious.