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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender potato rounds and melty sharp cheddar layered with thinly sliced sirloin. Cook low and slow until the potatoes are fork-tender and the steak is cooked through for a hearty, cheesy casserole-style dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
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 base
  • 1 onion Thinly sliced.
  • 3 cloves garlic Minced.
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.75 cup beef broth
  • 1 tbsp Worcestershire sauce
Cheesy layers
  • 2 lb Yukon Gold potatoes Thinly sliced into rounds.
  • 2 cup shredded sharp cheddar cheese Divided, with 1 cup reserved for each layering cycle.
  • 1 fresh chives For garnish.

Equipment

  • 1 slow cooker

Method
 

Season and mix
  1. Season the steak slices with garlic powder, onion powder, smoked paprika, salt, and black pepper, coating both sides evenly.
  2. Whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic until smooth and pourable.
Layer in the slow cooker
  1. Layer half the potato slices in the bottom of the slow cooker, spreading them into an even layer.
  2. Top with half the onion slices, then half the steak strips.
  3. Pour over half the soup mixture and sprinkle with 1 cup of cheddar cheese.
  4. Repeat the layers with the remaining potato slices, onion slices, steak strips, the remaining soup mixture, and the remaining cheddar cheese.
Cook and serve
  1. Cook on LOW for 6–7 hours until the potatoes are fork-tender and the steak is cooked through.
  2. Or cook on HIGH for 3–4 hours until the potatoes are fork-tender and the steak is cooked through.
  3. Serve immediately, garnished with fresh chives.

Notes

For best layering, slice potatoes very thin so they soften evenly in the slow cooker. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or oven until hot. Freezing is not recommended because the potatoes and cheese sauce can turn grainy when thawed. For a lower-fat swap, use reduced-fat cheddar and light cream of mushroom soup if desired.