Here’s a hearty Slow Cooker Steak and Cheddar Potato Casserole recipe—comfort food at its finest. Tender steak, creamy potatoes, and melted cheddar all in one easy slow-cooked dish.
Ingredients (Serves 4–6)
- 1 lb (450 g) steak (sirloin, ribeye, or flank), cut into bite-sized cubes
- 4–5 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 cup (120 g) shredded cheddar cheese
- 1 can (10.5 oz / 300 ml) cream of mushroom or cream of chicken soup
- ½ cup (120 ml) milk
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Optional: ½ cup frozen peas or corn for extra veggies
Instructions
- Prepare the steak:
- Season the steak cubes with salt and pepper.
- Optional: In a skillet over medium heat, sear the steak cubes for 2–3 minutes on each side for extra flavor. This step is optional but adds depth.
- Combine ingredients in the slow cooker:
- Add diced potatoes, onion, garlic, seared steak (or raw if skipping searing), cream of mushroom/chicken soup, milk, Worcestershire sauce, thyme/rosemary, and salt & pepper.
- Stir to combine.
- Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender and steak is cooked through.
- Add cheese:
- About 15–20 minutes before serving, stir in shredded cheddar cheese (or sprinkle on top) and cover to melt.
- Serve:
- Garnish with chopped parsley or green onions. Serve hot.
✨ Tips:
- For extra creaminess, add ½ cup sour cream or cream cheese just before adding cheddar.
- You can also top with crispy fried onions or breadcrumbs in the last 15 minutes for a crunchy top.
- If using tougher cuts of steak like chuck, cook on low for best tenderness.
If you want, I can also give a one-pot oven version that’s a little quicker but just as cheesy and comforting.
Do you want me to do that version too?
