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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender chuck steak and thin potato slices in a creamy, cheesy sauce. Layered in the crockpot, it cooks set-and-forget on low until the beef is fall-apart and the potatoes are tender.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chuck steak
  • 2 lb chuck steak cut into 1-inch cubes
Potatoes
  • 4 russet potatoes peeled and sliced thin
Onion
  • 1 onion medium, sliced
Garlic
  • 4 garlic cloves minced
Cream base
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup beef broth
  • 0.5 cup sour cream
Spices and seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Cheese and garnish
  • 2 cup sharp cheddar cheese shredded
  • 0.1 fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Season and mix
  1. Season the steak cubes generously with garlic powder, smoked paprika, salt, and black pepper.
  2. Whisk cream of mushroom soup, beef broth, sour cream, minced garlic, salt, and black pepper together until smooth.
Layer in the crockpot
  1. Add half the potato slices to the bottom of the crockpot and spread into an even layer.
  2. Top the potatoes with half the sliced onions and then half the seasoned steak cubes.
  3. Pour half the soup mixture over the first layer so the potatoes are coated.
  4. Layer the remaining potato slices, onions, and steak cubes in the crockpot.
  5. Pour the remaining soup mixture over everything to cover.
Slow cook and finish
  1. Cook on low for 7–8 hours, or high for 4 hours, until the potatoes are tender and the steak is fall-apart.
  2. Top with shredded sharp cheddar, cover the crockpot, and let it stand for 10 minutes until the cheese fully melts.
  3. Garnish with fresh chives and serve hot.

Notes

For best texture, slice the russet potatoes thin and evenly so they cook at the same rate. Store leftovers in the refrigerator up to 3 days; reheat gently in the microwave or on low on the stovetop just until warmed through. Freezing is not recommended because potatoes and sour cream can break down after thawing. If you need a lighter option, use reduced-fat cheddar and light sour cream for a similar cheesy sauce.