Slow Cooker Steak and Cheddar Potato Casserole Recipe

Introduction

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting dish perfect for busy days. Tender steak, creamy potatoes, and melted cheddar combine for a satisfying meal that requires minimal effort.

Ingredients

• 1 pound steak (such as sirloin or flank steak), cut into bite-sized pieces
• 4 cups potatoes, peeled and sliced (about 4 medium potatoes)
• 1 cup shredded cheddar cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil (for browning the steak)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Step 1: In a skillet over medium-high heat, heat the olive oil. Season the steak pieces with salt and pepper, then sear them for about 3-4 minutes until browned on all sides. Transfer the browned steak to the slow cooker.
2. Step 2: Layer the sliced potatoes, chopped onion, and minced garlic over the steak in the slow cooker. In a separate bowl, mix the beef broth, sour cream, Worcestershire sauce, dried thyme, and additional salt and pepper. Pour this mixture over the layered ingredients. Sprinkle half of the shredded cheddar cheese on top.
3. Step 3: Cover and cook the casserole on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the steak is cooked through.
4. Step 4: About 15 minutes before serving, sprinkle the remaining cheddar cheese over the casserole. Cover and let the cheese melt.
5. Step 5: Gently stir the casserole, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• For extra flavor, marinate the steak in Worcestershire sauce and garlic for 30 minutes before browning.
• Swap cheddar cheese for mozzarella or a blend of your favorite cheeses for a different taste.
• Add chopped bell peppers or mushrooms to the layers for additional vegetables.
• Use baby potatoes halved instead of sliced for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat to keep the casserole creamy and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh potatoes work best for even cooking and texture. Frozen potatoes may release too much moisture and become mushy.

What cut of steak is best for this casserole?

Sirloin or flank steak are ideal due to their tenderness and flavor. Avoid tougher cuts unless cooked longer to tenderize.

Slow Cooker Steak and Cheddar Potato Casserole Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting dish perfect for an easy weeknight meal. Tender pieces of seared steak layered with sliced potatoes, onions, and garlic, all slow-cooked to perfection in a creamy, flavorful sauce made with beef broth, sour cream, Worcestershire sauce, and thyme. Finished with melted sharp cheddar cheese and a sprinkle of fresh parsley for a satisfying and delicious casserole experience.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Vegetables

• 1 pound steak (such as sirloin or flank steak), cut into bite-sized pieces
• 4 cups potatoes, peeled and sliced (about 4 medium potatoes)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil (for browning the steak)

Sauce and Cheese

• 1 cup beef broth
• 1/2 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Brown the Steak: Heat the olive oil in a skillet over medium-high heat. Season the steak pieces with salt and pepper, then sear them for about 3-4 minutes until browned on all sides. Transfer the browned steak to the slow cooker.
2. Prepare the Casserole: In the slow cooker, layer the sliced potatoes, chopped onion, and minced garlic evenly over the browned steak. In a separate bowl, whisk together beef broth, sour cream, Worcestershire sauce, dried thyme, and additional salt and pepper. Pour this sauce evenly over the layered ingredients. Sprinkle half of the shredded cheddar cheese on top.
3. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the steak is fully cooked.
4. Add Remaining Cheese: About 15 minutes before serving, sprinkle the remaining cheddar cheese over the casserole. Cover and allow the cheese to melt completely.
5. Serve: Gently stir the casserole before serving. Garnish with fresh parsley if desired. Serve warm and enjoy your delicious Slow Cooker Steak and Cheddar Potato Casserole.

Notes

• You can use either sirloin or flank steak depending on your preference and availability.
• If you prefer a thicker sauce, reduce the amount of beef broth slightly or cook uncovered for the last 30 minutes to thicken.
• For added flavor, consider adding sliced mushrooms or bell peppers layered with the potatoes.
• Make sure to brown the steak well to lock in flavor before slow cooking.
• This recipe can be made ahead and refrigerated; reheat gently in the slow cooker before serving.
• Use fresh thyme instead of dried for an even more aromatic taste if desired, adjusting quantities accordingly.

Keywords: slow cooker, steak casserole, potato casserole, cheddar cheese, comfort food, easy dinner