Slow Cooker Steak and Cheddar Potato Casserole
This Slow Cooker Steak and Cheddar Potato Casserole is the ultimate "set it and forget it" comfort meal that feels like a warm hug in a bowl. There is something incredibly satisfying about the aroma of savory beef and melting cheese filling the house as it slow-cooks to perfection.
Ingredients
- 2 lbs sirloin steak or stew meat cut into 1-inch cubes
- 2 lbs Yukon Gold potatoes peeled and cubed
- 10.5 oz can condensed cream of mushroom soup
- ½ cup beef broth
- 2 cups sharp cheddar cheese shredded (divided)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, toss the steak cubes with garlic powder, onion powder, paprika, salt, and pepper.
- Place the cubed potatoes in the bottom of a greased 6-quart slow cooker.
- Add the seasoned steak on top of the potatoes in an even layer.
- In a separate bowl, whisk together the condensed soup, beef broth, and 1 cup of the shredded cheddar.
- Pour the mixture over the steak and potatoes. Use a spoon to gently nudge the sauce into the gaps.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are tender.
- Sprinkle the remaining 1 cup of cheddar over the top. Cover for another 15 minutes until melted and bubbly.
- Garnish with fresh parsley and serve warm.