This Slow Cooker Steak and Cheddar Potato Casserole is a rich and hearty meal—tender steak layered with cheesy potatoes and slow‑cooked until creamy, flavorful, and comforting. An easy family dinner everyone will love!
My Nonna always said that there’s something magical about letting flavors meld all day in a slow cooker—this casserole captures that magic. With layers of steak, potatoes, onions, and cheese, it’s the kind of dish that says “you’re home.”
Why You’ll Love This Recipe
- Tender steak melded with potatoes in every bite
- Creamy cheddar sauce adds richness and comfort
- Set‑it‑and‑slow‑cook ease—little hands needed once it’s assembled
- Layers of vegetables add color, texture, and wholesome flavor
- Makes a satisfying meal, perfect for cold evenings or when you want warmth without fuss
Ingredients
- 2 lbs beef sirloin or stew meat, cut into 1‑inch cubes
- 2 lbs russet potatoes, peeled and sliced into ¼‑inch rounds
- 1 medium onion, thinly sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1½ cups shredded sharp cheddar cheese, divided
- 1 cup beef broth
- 1 cup heavy cream (or half‑and‑half for lighter version)
- 2 tbsp unsalted butter, melted
- 2 tbsp all‑purpose flour
- 1 tsp smoked paprika
- 1 tsp dried thyme or 1 tbsp fresh thyme
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Season & Sear the Steak (Optional for Extra Flavor)
Season beef cubes with salt, pepper, and smoked paprika. In a skillet, sear in melted butter for about 2‑3 minutes per side until browned. (Skip searing if you’re short on time, though flavor is deeper if you do.)
2. Make the Cheese Sauce Base
In the same skillet (if you seared), sprinkle in flour over the beef drippings, whisking and cooking for about 1 minute. Slowly whisk in beef broth and cream until smooth. Let it simmer slightly until it begins to thicken. Stir in ½ cup of cheddar cheese to melt into the sauce.
3. Layer the Casserole
Grease the inside of your slow cooker with butter or nonstick spray. Layer half of the sliced potatoes, onions, peppers. Add half of the steak cubes. Pour a portion of the cheese sauce over this first layer. Then repeat with the remaining potatoes, steak, and sauce so everything gets covered.
4. Slow Cook
Cover and cook on LOW for 6‑7 hours or HIGH for 3‑4 hours—until the potatoes are tender and the beef is cooked through.
5. Finish with Cheese
In the last 10 minutes of cooking, sprinkle the remaining cheddar cheese on top, cover, and let it melt so the top gets cheesy and inviting.
6. Serve
Garnish with chopped fresh parsley. Serve hot, ideally with a side salad or crusty bread to soak up the creamy sauce.
Make It Your Own
- Swap in sweet potatoes or Yukon gold potatoes for different texture and flavor
- Use gouda or Monterey Jack instead of cheddar for milder or smokier tones
- Add mushrooms or chopped green beans in your layers for more veggies
- For lower dairy, use a blend of lighter cream and more broth, or dairy‑free alternatives
Tips for Success
- Slice potatoes evenly so they cook through at the same rate
- If not searing, raise the cooking time slightly or ensure liquid is enough to keep the sauce creamy
- Taste for salt near the end, especially if using salted broth or cheese
- Use fresh thyme if you have it; dried works well but less pronounced
Serving Suggestions
- Pair with crisp green salad or garlicky sautéed spinach to balance richness
- A chunk of crusty bread is perfect for dipping into the creamy sauce
- Roasted carrots or roasted Brussel sprouts make lovely sides
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat portions in the oven or slow cooker; add a splash of broth if sauce has thickened too much
- Freezes reasonably well—freeze in portioned containers, thaw in fridge overnight before reheating
Final Thoughts
This Slow Cooker Steak and Cheddar Potato Casserole is a go‑to comfort dinner that warms you from the inside out. It may take a while to cook, but almost no hands‑on time, and you’ll be richly rewarded when you finally dig in. It’s perfect for family nights or when you want something forgiving, satisfying, and full of love.
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Slow Cooker Steak and Cheddar Potato Casserole
Ingredients
- 2 lbs beef sirloin or stew meat cut into 1‑inch cubes
- 2 lbs russet potatoes peeled and sliced into ¼‑inch rounds
- 1 medium onion thinly sliced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1½ cups shredded sharp cheddar cheese divided
- 1 cup beef broth
- 1 cup heavy cream or half‑and‑half for lighter version
- 2 tbsp unsalted butter melted
- 2 tbsp all‑purpose flour
- 1 tsp smoked paprika
- 1 tsp dried thyme or 1 tbsp fresh thyme
- ½ tsp black pepper
- 1 tsp salt or to taste
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
Season & Sear the Steak (Optional for Extra Flavor)
- Season beef cubes with salt, pepper, and smoked paprika. In a skillet, sear in melted butter for about 2‑3 minutes per side until browned. (Skip searing if you’re short on time, though flavor is deeper if you do.)
Make the Cheese Sauce Base
- In the same skillet (if you seared), sprinkle in flour over the beef drippings, whisking and cooking for about 1 minute. Slowly whisk in beef broth and cream until smooth. Let it simmer slightly until it begins to thicken. Stir in ½ cup of cheddar cheese to melt into the sauce.
Layer the Casserole
- Grease the inside of your slow cooker with butter or nonstick spray. Layer half of the sliced potatoes, onions, peppers. Add half of the steak cubes. Pour a portion of the cheese sauce over this first layer. Then repeat with the remaining potatoes, steak, and sauce so everything gets covered.
Slow Cook
- Cover and cook on LOW for 6‑7 hours or HIGH for 3‑4 hours—until the potatoes are tender and the beef is cooked through.
Finish with Cheese
- In the last 10 minutes of cooking, sprinkle the remaining cheddar cheese on top, cover, and let it melt so the top gets cheesy and inviting.
Serve
- Garnish with chopped fresh parsley. Serve hot, ideally with a side salad or crusty bread to soak up the creamy sauce.
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