Of course! This Slow Cooker Steak and Cheddar Potato Casserole is the epitome of comfort food. It’s hearty, cheesy, and incredibly easy to throw together. The slow cooker does all the work, tenderizing the steak and melding all the flavors into a delicious, one-pot meal.
Here is a detailed, recipe-formatted guide.
Slow Cooker Steak and Cheddar Potato Casserole
This casserole layers tender steak, creamy potatoes, and a rich, cheesy sauce all cooked to perfection in your crockpot.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 6-8 hours on Low, or 3-4 hours on High
Ingredients
· 1.5 – 2 lbs (680-900g) sirloin steak, cut into 1-inch cubes (see note for other cuts)
· 2 lbs (900g) russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
· 1 medium yellow onion, thinly sliced
· 2 cloves garlic, minced
· 1 cup beef broth
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery)
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika
· 1 teaspoon dried thyme
· ½ teaspoon black pepper
· ½ teaspoon salt (adjust to taste)
· 2 cups (8 oz) shredded sharp cheddar cheese, divided
· ½ cup sour cream (added at the end)
· For garnish: Fresh chopped parsley or chives
Instructions
- Prepare the Ingredients:
· Slice the potatoes thinly and evenly (a mandoline is helpful for this). This ensures they cook through at the same rate.
· Cut the steak into uniform 1-inch cubes. Pat it dry with a paper towel.
· Thinly slice the onion and mince the garlic.
- Layer the Casserole:
· Lightly grease the insert of your slow cooker with non-stick spray or olive oil.
· First Layer: Spread half of the sliced potatoes evenly on the bottom.
· Second Layer: Scatter half of the sliced onions and half of the cubed steak over the potatoes. Sprinkle with half of the minced garlic, paprika, thyme, salt, and pepper.
· Third Layer: Repeat the layers with the remaining potatoes, onions, steak, garlic, and spices.
- Create the Sauce and Cook:
· In a medium bowl, whisk together the beef broth, condensed cream of mushroom soup, and Worcestershire sauce until smooth.
· Pour this mixture evenly over the layers in the slow cooker. Do not stir.
· Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The casserole is done when the potatoes are tender and the steak is cooked through.
- Add Cheese and Sour Cream:
· About 30 minutes before serving, sprinkle 1 ½ cups of the shredded cheddar cheese over the top of the casserole. Recover and let it cook until the cheese is melted and bubbly.
· Turn off the slow cooker. Dollop the sour cream over the top and gently stir it into the casserole until just combined. This adds a wonderful creaminess and tang.
- Serve:
· Serve the casserole hot, garnished with the remaining ½ cup of shredded cheddar cheese and a sprinkle of fresh parsley or chives.
Chef’s Notes & Tips for Success:
· Best Cut of Steak: While sirloin is great, you can use other cuts that benefit from slow cooking like stew meat (chuck roast cubes) or round steak. These will become very tender.
· Avoid Overcooking: If cooking on High, check at the 3-hour mark. Overcooking can cause the potatoes to become mushy and the meat to dry out.
· No Peeking! Resist the urge to lift the lid during the first few hours of cooking. This releases heat and significantly increases the cooking time.
· Thickener: If you prefer a thicker sauce, you can make a slurry. At the end of cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the hot casserole, replace the lid, and cook on High for an additional 15-20 minutes until thickened.
· Add Vegetables: Feel free to add other vegetables like sliced mushrooms, carrots, or peas in the last hour of cooking.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered saucepan on the stove, adding a splash of broth if it has thickened too much.
Enjoy your effortless and incredibly satisfying homemade meal