Go Back

Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender potato rounds, steak strips, and melty sharp cheddar layered throughout. Cook low until fork-tender for cheesy, saucy comfort with a savory Worcestershire mushroom gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Steak and seasoning
  • 1.5 lb sirloin steak thinly sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Casserole layers
  • 2 lb Yukon Gold potatoes thinly sliced into rounds
  • 1 onion thinly sliced
  • 3 garlic minced
Creamy sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.75 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cup shredded sharp cheddar cheese
Garnish
  • 1 Fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Season the steak
  1. Season the steak slices with garlic powder, onion powder, smoked paprika, salt, and black pepper, mixing until evenly coated and fragrant.
Make the soup mixture
  1. Whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic until smooth and pourable.
Layer the casserole
  1. Layer half of the potato slices in the bottom of the slow cooker, arranging them in an even thickness.
  2. Top with half the onion slices, spreading them over the potatoes.
  3. Add half the steak strips in a single layer as evenly as possible.
  4. Pour over half the soup mixture, letting it seep between layers.
  5. Sprinkle 1 cup of cheddar cheese over the top of this first set of layers.
  6. Repeat the layers with the remaining potatoes, onion, steak, soup mixture, and remaining cheddar cheese.
Slow-cook until tender
  1. Cook on LOW for 6–7 hours until the potatoes are fork-tender and the steak is cooked through, checking once near the end.
  2. (Alternative) Cook on HIGH for 3–4 hours until the potatoes are fork-tender and the steak is cooked through, checking once near the end.
Serve
  1. Serve the casserole hot, garnished with fresh chives for a bright finish.

Notes

For best melt and texture, keep potato slices fairly even so they soften at the same rate. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the microwave until steaming. Freezing is not recommended because potatoes can turn grainy after thawing. For a lower-sodium option, use reduced-sodium cream of mushroom soup and broth, and reduce the added salt slightly if needed.