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Slow Cooker Steak and Cheddar Potato Casserole

This hearty slow cooker masterpiece brings together tender bites of beef with creamy, thinly sliced potatoes and melted sharp cheddar cheese to create a comforting, layered casserole. Perfect for busy weeknights, the dish requires minimal hands-on time and makes even better leftovers.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds beef sirloin steak or chuck cut into bite-size cubes
  • 6 medium russet potatoes peeled and thinly sliced
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 2 cups sharp cheddar cheese shredded
  • 1½ cups beef broth
  • 1 cup sour cream
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil for browning steak
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Skillet
  • Slow cooker
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 pounds of bite-sized steak cubes seasoned with salt, pepper, and 1 teaspoon of smoked paprika. Sear the meat on all sides until a beautiful brown crust forms while the interior remains pink, then set aside.
  2. In a mixing bowl, whisk together 1 can of condensed cream of mushroom soup, 1 cup sour cream, 1½ cups beef broth, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder until smooth.
  3. Lightly grease your slow cooker. Begin layering by adding a portion of the thinly sliced potatoes, followed by some sliced onion and minced garlic. Next, add a layer of the seared steak cubes and a generous sprinkle of shredded cheddar cheese. Pour a bit of the prepared sauce over each layer and repeat the process until all ingredients are used, finishing with a layer of cheese on top.
  4. Cover and cook on low for 7-8 hours (or on high for 4-5 hours) until the potatoes are fork-tender and the casserole is bubbling with flavor.
  5. Before serving, sprinkle 2 tablespoons of chopped fresh parsley over the top for a burst of color and freshness.

Notes

This slow cooker casserole is a versatile dish that offers a comforting blend of tender beef, creamy sliced potatoes, and melted sharp cheddar. You can experiment by swapping sirloin with ribeye or even using alternative cheeses like Gruyère for a new twist. The recipe is perfect for busy weeknights and makes excellent leftovers. For a lighter variation, try replacing sour cream with Greek yogurt.