This Slow Cooker Steak and Cheddar Potato Casserole is a rich, hearty dish layered with tender steak, cheesy potatoes, and savory seasonings—all slow-cooked to perfection. It’s the kind of comforting, stick-to-your-ribs meal I love to set and forget, especially on busy days when I want something filling and satisfying without fussing in the kitchen.
Why You’ll Love This Recipe
I love this casserole because it’s incredibly easy to prepare and full of flavor. The slow cooker does all the work, turning simple ingredients into a cheesy, savory, fork-tender meal. With juicy steak, soft potatoes, and sharp cheddar in every bite, it’s a comforting dinner that’s perfect for cooler weather, family dinners, or meal prepping for the week. It’s like a loaded baked potato and steak dinner rolled into one dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Steak (sirloin or chuck), cut into bite-sized pieces
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Potatoes (Yukon gold or russet), peeled and sliced thin
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Onion, chopped
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Garlic, minced
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Shredded cheddar cheese
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Sour cream or cream cheese
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Milk or heavy cream
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Butter
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Salt and pepper
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Paprika or smoked paprika
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Optional: green onions or parsley for garnish
Directions
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I start by seasoning the steak with salt, pepper, and paprika.
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In a slow cooker, I layer half of the sliced potatoes, followed by half the onions and steak pieces.
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I sprinkle on a layer of cheddar, then repeat the layers with the remaining ingredients.
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In a bowl, I mix sour cream, milk, garlic, and melted butter. I pour this mixture evenly over the layers in the slow cooker.
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I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and the steak is cooked through.
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In the last 15–20 minutes, I sprinkle a final layer of cheddar on top, cover again, and let it melt.
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I garnish with chopped green onions or parsley and serve warm.
Servings and timing
This recipe makes about 6 servings and takes 6–7 hours on low or 3–4 hours on high to cook, with just 15 minutes of prep time.
Variations
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I sometimes add chopped bell peppers or mushrooms for extra veggies.
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Swapping the steak for cooked ground beef or shredded chicken works well too.
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I’ve used Monterey Jack or a cheddar blend for a different cheese flavor.
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A sprinkle of crispy fried onions on top adds crunch and even more flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or oven at 350°F until hot. It also freezes well—just cool it completely, wrap tightly, and store for up to 2 months. I thaw it in the fridge overnight and reheat as usual.
FAQs
What type of steak works best?
I prefer sirloin or chuck steak for this recipe. Sirloin is leaner, while chuck gives a richer, more tender bite after slow cooking.
Can I use frozen potatoes?
Yes, I’ve used frozen hash browns or sliced potatoes. I just adjust the cook time slightly and reduce added liquid since frozen potatoes release moisture.
Do I need to brown the steak first?
No, I usually add it raw, but searing it first adds extra flavor if I have time.
Can I make this recipe dairy-free?
Yes, I use dairy-free cheese and sour cream alternatives. Unsweetened plant-based cream or broth also works well in place of milk.
Is this casserole gluten-free?
It is, as long as all ingredients (like cheese and sour cream) are labeled gluten-free.
Conclusion
Slow Cooker Steak and Cheddar Potato Casserole is a warm, cheesy, and hearty meal I rely on when I want a hands-off dinner that feels like comfort food. It’s easy to make, always filling, and perfect for feeding a hungry family or prepping a few days’ worth of meals. With simple layers and bold flavors, this recipe is a cozy classic I’ll keep coming back to.
Print
Slow Cooker Steak and Cheddar Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: Up to 7 hours, hands-off
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting dish layered with tender steak, cheesy potatoes, and rich seasonings—an easy, satisfying meal that’s perfect for busy days or cozy family dinners.
Ingredients
- 1.5–2 lbs steak (sirloin or chuck), cut into bite-sized pieces
- 4–5 medium potatoes (Yukon gold or russet), peeled and thinly sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese, divided
- ¾ cup sour cream or 4 oz cream cheese
- ½ cup milk or heavy cream
- 2 tablespoons butter, melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or smoked paprika
- Optional garnishes: chopped green onions or parsley
Instructions
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Season the steak with salt, pepper, and paprika.
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Layer the ingredients in a greased slow cooker: half of the sliced potatoes, half of the onions, half of the steak, and 1 cup of cheddar. Repeat with remaining potatoes, onions, steak.
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In a bowl, mix sour cream (or cream cheese), milk, garlic, and melted butter until smooth. Pour the mixture over the layered ingredients.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender and steak is cooked through.
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Add remaining cheddar in the last 15–20 minutes of cook time, cover until melted.
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Garnish and serve with green onions or parsley, if desired.
Notes
- Searing the steak before slow cooking adds even more flavor but is optional.
- Great with Monterey Jack or cheddar blends for a twist.
- For added crunch, top with crispy fried onions just before serving.
- Substitute frozen hash browns for a quicker prep.
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