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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender beef and thin-sliced russet potatoes layered in a creamy cheddar-style sauce. Set-and-forget crockpot cooking makes a golden, herb-flecked casserole with melted shredded cheddar on top.
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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
russet potatoes
  • 4 russet potatoes peeled and sliced thin
onion
  • 1 onion medium, sliced
garlic
  • 4 garlic cloves minced
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
beef broth
  • 0.5 cup beef broth
sour cream
  • 0.5 cup sour cream
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
salt and black pepper
  • 1 salt and black pepper to taste
sharp cheddar cheese
  • 2 cup sharp cheddar cheese shredded
fresh chives
  • 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 pepper.
  2. Whisk the cream of mushroom soup, beef broth, sour cream, minced garlic, salt, and pepper together until smooth.
Layer the casserole
  1. Layer half the potato slices in the bottom of the crockpot.
  2. Top with half the sliced onions and half the seasoned steak cubes.
  3. Pour half the soup mixture over the first layer, then repeat the layers with the remaining potatoes, onions, steak, and soup mixture.
Cook and finish
  1. Cook on LOW for 7–8 hours or on HIGH for 4 hours until the potatoes are tender and the steak is fall-apart.
  2. Sprinkle shredded sharp cheddar over the top, cover, and let it sit for 10 minutes to fully melt.
  3. Garnish with fresh chives and serve hot.

Notes

For the best texture, slice the potatoes thin and even so they finish cooking at the same time. Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat gently in the microwave. Freezing is not recommended because potatoes can turn grainy after thawing. For a lighter option, use light sour cream and a reduced-fat cheddar blend while keeping the same layering method.