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Slow Cooker Steak And Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender sliced steak and Yukon gold potatoes layered in a savory broth and topped with a melted cheddar blanket. Cook low for 6–7 hours for easy, rich casserole-style comfort.
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Beef sirloin or chuck steak
  • 2 lb beef sirloin or chuck steak Sliced thin.
Yukon gold potatoes
  • 2 lb Yukon gold potatoes Thinly sliced.
Onion and garlic
  • 1 onion Thinly sliced.
  • 4 garlic Minced.
Broth and soup base
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
Cheddar
  • 2 cup shredded sharp cheddar
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Serving toppings
  • 1 green onions For serving.
  • 1 sour cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder to evenly coat each piece.
  2. Layer the potatoes, onion, and steak in the Crockpot in alternating layers so the ingredients cook through consistently.
Mix the sauce and cook
  1. Whisk the beef broth, cream of mushroom soup, Worcestershire sauce, and minced garlic until smooth, then pour evenly over the layered ingredients.
  2. Cook on Low for 6-7 hours (or High for 3-4 hours) until the potatoes and steak are tender, checking once near the end for doneness.
Melt cheddar and serve
  1. Scatter the shredded sharp cheddar over the top in an even layer.
  2. Cook on High for 15 minutes until the cheddar is fully melted and bubbly.
  3. Serve hot with green onions and sour cream on top.

Notes

For the best texture, keep potato slices consistently thin so they soften at the same rate as the steak. Store leftovers in the refrigerator for up to 3 days; reheat in the microwave or on the stovetop with a splash of broth to loosen the sauce. Freezing isn’t recommended because potatoes can turn mealy after thawing. For a lighter option, use reduced-fat cheddar and a lower-sodium cream of mushroom soup.