This hearty Slow Cooker Steak and Cheddar Potato Casserole is comfort food at its best! Tender steak, fluffy potatoes, and gooey cheddar make a warm, satisfying dish.
It’s so easy to make, just toss everything in the slow cooker and let it work its magic. Seriously, you’ll want to lick the plate clean—who can resist that cheesy goodness? 😋
I love how this casserole is perfect for busy nights. Just set it and forget it! It’s a great way to warm up after a long day, and leftovers are even tastier!
Key Ingredients & Substitutions
Beef Steak: Sirloin or chuck are great choices, but you can use any cut of beef that you prefer. If you’re looking for a leaner option, try flank or skirt steak. For a budget-friendly option, consider ground beef or even a plant-based protein like tempeh for a meatless version.
Potatoes: I love using russet potatoes for their fluffy texture. You could also opt for Yukon gold for a creamier feel. If you want a healthier twist, sweet potatoes work nicely too! Just be mindful that they cook slightly faster.
Cheddar Cheese: Sharp cheddar gives a nice flavor punch. If you’re cutting back on dairy, try a plant-based cheese alternative. Or, swap it with mozzarella for a milder taste, but be aware it won’t provide the same tang.
Sour Cream: Greek yogurt is a fantastic substitute if you want to increase protein content and lower fat. You can also use vegan sour cream for a dairy-free option.
How Do I Get the Perfectly Searing Technique for the Beef?
Searing the steak adds rich flavor, but it’s optional. If you choose to sear, here’s how to do it right:
- Heat olive oil in a skillet over medium-high heat. Make sure it’s hot enough; the oil should shimmer.
- Season the steak cubes with salt and pepper before placing them in the skillet.
- Don’t overcrowd the pan to ensure even browning. Cook in batches if necessary.
- Sear for 5-7 minutes until brown on all sides, then remove the beef.
This step enhances the overall flavor of your casserole, bringing out a delightful depth in each bite! Plus, it’s super easy to do.
How to Make Slow Cooker Steak And Cheddar Potato Casserole?
Ingredients You’ll Need:
For The Casserole:
- 1.5 lbs beef steak (such as sirloin or chuck), cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil for searing (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and can cook in the slow cooker for either 6-7 hours on low or 3-4 hours on high. Plus, you’ll need another 30 minutes to let everything meld together and to melt the cheese. So, overall, plan on around 7 hours for a slow-cooked treat!
Step-by-Step Instructions:
1. Optional: Sear the Steak:
If you want to enhance the flavors, start by heating the olive oil in a skillet over medium-high heat. Season the steak cubes with salt and pepper, then sear them in batches until they are nicely browned on all sides, which takes about 5-7 minutes. Once browned, remove them from the heat and set aside.
2. Layer the Ingredients in the Slow Cooker:
In your slow cooker, layer the diced potatoes at the bottom, followed by the chopped onion and minced garlic. This will create a delicious base for your casserole.
3. Add the Steak:
Now, take the seared steak (if you chose to sear) and place it on top of the potatoes and onions in the slow cooker. This way, the juices from the steak will soak into the vegetables.
4. Whisk Together the Sauce:
In a separate bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, paprika, and a pinch of salt and pepper. Once combined, pour this tasty mixture over the steak and potatoes in the slow cooker.
5. Cook the Casserole:
Cover the slow cooker and let it do its magic! Cook on low for about 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the beef is cooked through.
6. Stir in Sour Cream and Cheese:
About 30 minutes before you’re ready to serve, stir in the sour cream and half of the shredded cheddar cheese. Mix everything well to ensure that the flavors meld beautifully.
7. Add More Cheese:
Sprinkle the remaining cheddar cheese on top of the mixture. Cover again and let it cook for an additional 30 minutes, or until the cheese has melted and is bubbly. Your casserole is coming together!
8. Garnish and Serve:
Once ready, garnish your casserole with chopped parsley for a touch of freshness. Serve it warm, and enjoy the hearty meal you’ve just created!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While sirloin and chuck work great, you can also use round steak or flank steak. Just be sure to adjust the cooking time if you choose a leaner cut, as they may cook faster and can become tough if overcooked.
What Can I Substitute for Sour Cream?
If you need a substitute, plain Greek yogurt or cottage cheese can work well. They’ll provide a similar creaminess. If using cottage cheese, blend it first to achieve a smoother consistency that resembles sour cream!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, adding a splash of beef broth or water to keep it moist as you warm it up.
Can I Add More Vegetables to the Casserole?
Yes, feel free to add vegetables like carrots, bell peppers, or green beans for extra flavor and nutrition. Just chop them roughly the same size as the potatoes for even cooking and layer them along with the other ingredients in the slow cooker.
