This Slow Cooker Steak and Cheddar Potato Casserole is a warm hug in a bowl! Packed with hearty steak, creamy cheddar cheese, and tender potatoes, it’s a comforting meal you’ll love.
Making it in a slow cooker means dinner is easy and stress-free. I just toss everything in, and a few hours later, I have a delicious meal ready to enjoy. How great is that? 😊
Key Ingredients & Substitutions
Steak: I love using sirloin or ribeye for their tenderness and flavor. If you’re on a budget, ground beef works too! Just aim for a lean mix to avoid excess grease.
Diced Potatoes: Frozen diced potatoes save time, but you can use fresh potatoes, just chop them small and adjust cooking time. Sweet potatoes are a great alternative for a twist!
Cheddar Cheese: Sharp cheddar gives a rich flavor. If you want a milder taste, use regular cheddar, or mix in Monterey Jack for extra creaminess.
Sour Cream: If you’re looking for a lighter option, Greek yogurt can replace sour cream without sacrificing creaminess. It also adds a nice tang!
Beef Broth: For a richer taste, you can use homemade beef broth. If you’re vegetarian, vegetable broth works, but it’ll change the overall flavor profile of the dish.
How Do I Get Perfectly Tender Steak in My Casserole?
The key to tender steak is cooking it low and slow. Searing the meat first helps seal in juices and adds flavor. Here’s how to do it right:
- Heat your skillet over medium-high heat and add olive oil or butter.
- Once hot, add the steak pieces in a single layer; this helps them brown nicely.
- Cook for about 3-4 minutes until browned on all sides, then season with salt and pepper.
- Place the seared steak into the slow cooker on top of the other ingredients. This layering retains moisture, making the steak juicy and tender.
Remember, patience is key! Letting the casserole cook for the recommended time helps everything blend together beautifully, giving you that hearty, warm meal you want.
Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 1.5 pounds sirloin or ribeye steak, cut into bite-sized pieces
- 4 cups frozen diced potatoes (hash brown style or cubed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
For the Creamy Topping:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
Optional Garnish:
- Chopped green onions
- Chopped parsley
Time Needed:
This recipe takes about 15 minutes to prepare and requires a cooking time of 6-7 hours on low or 3-4 hours on high in the slow cooker. So, set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Sear the Steak:
Start by heating the olive oil or butter in a skillet over medium-high heat. Add the bite-sized steak pieces and sear them until they’re nicely browned on all sides, which should take about 3-4 minutes. Season them with salt and pepper while they’re cooking, then set the seared steak aside.
2. Prepare the Vegetables:
In your slow cooker, add the frozen diced potatoes and the finely chopped onion. They’ll form the base of your delicious casserole.
3. Add Flavorings:
Now, sprinkle in the minced garlic, paprika, dried thyme, and Worcestershire sauce. Stir everything together to disperse those lovely flavors throughout the potatoes and onions.
4. Layer in the Steak:
Next, place your seared steak pieces right on top of the potato mixture in the slow cooker. Don’t stir just yet; we want those juices from the steak to seep into the potatoes as they cook.
5. Pour in the Broth:
Now, pour the beef broth over the entire mixture. This will help keep everything moist while cooking and add a wonderful depth of flavor.
6. Cook it Up:
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the potatoes are tender and the steak is fully cooked.
7. Mix the Cheese Sauce:
In a separate bowl, combine the shredded cheddar cheese, sour cream, and milk. Mix them together until smooth. This cheesy goodness will top off your casserole perfectly!
8. Add the Cheese Mixture:
About 30 minutes before you’re ready to eat, spread the cheese mixture over the casserole in the slow cooker. Cover it again and let it cook until the cheese melts into a creamy blanket over the casserole.
9. Garnish and Serve:
Once everything is bubbly and hot, sprinkle with chopped green onions or parsley if you like. Serve your warm, comforting casserole straight from the slow cooker. Enjoy every bite!
Can I Use Fresh Potatoes Instead of Frozen?
Yes, you can use fresh potatoes! Just peel and chop them into small, even cubes. Keep in mind you might need to shorten the cooking time slightly, as fresh potatoes will cook faster than frozen ones.
What Can I Substitute for Sour Cream?
If you’re looking for a lighter option or if you’re out of sour cream, Greek yogurt works wonderfully as a substitute. It offers a similar tangy flavor and creamy texture!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop, adding a splash of milk if needed to restore creaminess.
Can This Casserole Be Made Ahead of Time?
Absolutely! You can prepare everything in the slow cooker the night before, cover it, and store it in the fridge. Just allow it to come back to room temperature before cooking it the next day. This makes for an easy ‘start and forget’ dinner option!
