Slow Cooker Steak Cheddar Potato

This Slow Cooker Steak and Cheddar Potato Casserole is what I reach for when I want comfort food that requires little hands-on time. The tender steak melts into layers of creamy potatoes and sharp cheddar, making each bite a hit for cozy family suppers or casual gatherings. Just a few minutes of prep, and the slow cooker does the rest—filling the house with savory aromas that always draw everyone to the kitchen.

This recipe became a go-to for me after making it for a potluck where it disappeared before anything else. Whenever I want a guaranteed crowd pleaser I turn to this casserole and it never disappoints.

Ingredients

• Sirloin or ribeye steak cubed: Deluxe steak choices make for fork-tender bites every time Choose meat with marbling for max flavor and juiciness
• Russet or Yukon Gold potatoes thinly sliced: Both hold up well and soak in the creamy sauce Uniform slicing helps everything cook perfectly
• Sharp cheddar cheese freshly grated: Freshly grated cheese melts better and gives the casserole its signature creaminess
• Heavy cream: Adds a lush rich texture and binds the casserole together Go for full-fat for ultra-creamy results
• Beef broth: Adds succulence and savory depth Low sodium lets you better control seasoning
• Onion finely diced: Sweetens and builds that flavor base Pick a medium yellow or white onion
• Garlic minced: Brings warmth and aroma Fresh garlic makes the flavors pop
• Butter: For searing steak and deepening flavor Use real butter for best results
• Smoked paprika: Lends gentle smokiness Look for a bright reddish color
• Black pepper: Freshly cracked for subtle heat and complexity
• Salt: Essential for seasoning and drawing out flavors Try using kosher salt for consistency

Step-by-Step Instructions

Sear the Steak:

Sear the cubed steak in melted butter in a skillet over medium-high heat until you see a brown crust on all sides This locks in juices and builds flavor Do not overcrowd the pan or the steak will steam instead of brown

Layer the Ingredients:

Line the slow cooker with half of your thinly sliced potatoes then sprinkle on half the diced onion and minced garlic Arrange the seared steak over this base then cover with the rest of the potatoes onion and garlic This results in tender layers and even flavor distribution

Add Cream and Broth:

Evenly pour the heavy cream and beef broth over the stacked ingredients This step ensures every bite is moist and silky Add a sprinkle of salt and pepper if you like

Top with Cheddar Cheese:

Blanket the casserole with loads of freshly grated sharp cheddar for the best flavor and a gooey finish

Slow Cook:

Set your slow cooker to low for six to eight hours or high for three to four hours Cook until the potatoes are easily pierced with a fork and the cheese is melty and golden

Save

I adore the way freshly grated cheddar becomes bubbling and golden over the creamy potatoes My favorite memories with this recipe always involve sneaking the crispy melted cheese bits straight from the edge of the slow cooker with my kids crowding around

Storage Tips

Let the casserole cool before transferring to airtight containers. It keeps well in the fridge for three days and reheats beautifully in the microwave or oven. For longer storage freeze individual portions and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap steak for boneless chicken thighs or rotisserie chicken for a lighter or more budget-friendly meal. White or red potatoes work if you do not have russet or Yukon gold. For a sharper tang try Gruyere or even pepper jack in place of the cheddar.

Serving Suggestions

Spoon this casserole into shallow bowls and top with chopped chives or fresh parsley for a burst of color. It pairs deliciously with a crisp green salad or steamed green beans. Sometimes I add hot sauce or a dollop of sour cream at the table.

Save

Cultural Context

Potato casseroles have deep roots in American comfort cooking often linked with potlucks and Sunday dinners. The steak and cheddar combination nods to hearty Midwestern fare where cheese and beef are kitchen staples. For me this casserole feels like a warm hug on a chilly day.

Recipe FAQs

→ What cut of steak works best for this casserole?

Sirloin or ribeye steak are both excellent choices, as they become tender and flavorful during slow cooking.

→ Can I use different types of potatoes?

Russet and Yukon Gold potatoes are recommended for their texture, but red potatoes also hold up well during slow cooking.

→ How do I prevent the casserole from becoming watery?

Use freshly grated cheese and layer ingredients as directed to help absorb excess liquid and maintain a creamy texture.

→ Is it possible to prepare this dish ahead of time?

Yes, you can assemble all layers in the slow cooker insert, cover, and refrigerate overnight before cooking.

→ What sides pair well with this casserole?

Light salads, steamed vegetables, or crusty bread beautifully balance the casserole’s rich, hearty flavors.

→ Can I substitute the cheddar with another cheese?

Fontina, Monterey Jack, or Gruyère are tasty alternatives that melt well and can be used instead of cheddar.