Here’s a Slow Cooker Steak and Cheddar Potato Casserole recipe—hearty, cheesy, and perfect for an easy weeknight meal:
Ingredients (serves 4–6)
- 1 lb (450 g) beef steak (sirloin, ribeye, or leftover steak), cut into bite-sized pieces
- 4–5 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 1 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 1/2 tsp dried thyme or Italian seasoning
- 2 tbsp butter or olive oil
Instructions
1. Prep ingredients
- Dice potatoes, steak, and onion.
- If using raw steak, you can sear it in a skillet with a little oil for 2–3 minutes per side for extra flavor (optional).
2. Layer in the slow cooker
- Grease the slow cooker with butter or oil.
- Layer half of the potatoes on the bottom.
- Add half of the steak and onions.
- Sprinkle half of the garlic, cheddar, and seasonings.
- Repeat the layers.
3. Add cream mixture
- In a small bowl, mix heavy cream and sour cream until smooth.
- Pour evenly over the layered ingredients.
4. Cook
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender and casserole is bubbly.
5. Serve
- Sprinkle extra cheddar on top if desired and let it melt before serving.
- Garnish with chopped fresh parsley or chives.
Tips
- Potatoes: Use smaller dice (~1-inch) to ensure even cooking in the slow cooker.
- Cheese: Sharp cheddar works best for flavor; you can mix in mozzarella for extra gooeyness.
- Make ahead: Assemble in the slow cooker insert the night before, refrigerate, then cook in the morning.
- Optional extras: Add mushrooms, bell peppers, or spinach for more veggies.
I can also give a quick stove-to-oven version that’s ready in about 45 minutes if you don’t want to wait for the slow cooker.
Do you want me to share that version?
