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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender Yukon Gold rounds and cheesy, savory layers. Cook low until the potatoes turn fork-tender and the steak cooks through, then finish with fresh chives.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Season the steak
  1. Season the steak slices evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper, tossing to coat. The pieces should look evenly speckled with spices.
Make the soup mixture
  1. Whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic until smooth. The mixture should look creamy with no visible soup lumps.
Layer in the slow cooker
  1. Layer half the potato slices in the bottom of the slow cooker in an even bed. Aim for a mostly single layer with minimal gaps.
  2. Top the potatoes with half the onion slices. Let the onion spread into a thin layer over the potatoes.
  3. Add half the seasoned steak strips over the onions. Arrange them so most pieces lie flat against the layer beneath.
  4. Spoon half the soup mixture over the steak, then sprinkle with 1 cup of cheddar cheese. You should see cheese melt-ready spots across the surface.
  5. Repeat the layers with the remaining potatoes, onions, steak, and soup mixture. Keep stacking in the same order for even doneness.
  6. Finish with the remaining cheddar cheese over the top layer. The top should look well-covered with a cheesy layer.
Cook and serve
  1. Cover and cook on low for 6–7 hours until potatoes are fork-tender and the steak is cooked through. The edges should be bubbling gently and the casserole should look cohesive.
  2. If cooking on high, cook for 3–4 hours until fork-tender and cooked through. The cheese should be melted and the layers should be easy to slice with a spoon.
  3. Serve immediately, garnished with fresh chives. The chives should add a fresh green contrast on top.

Notes

For the best texture, slice the potatoes thin and try to keep the steak strips relatively similar in thickness so they finish cooking at the same time. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or warm in the slow cooker on low until hot. Freezing is not recommended because the potatoes can soften further after thawing. For a lower-fat swap, use reduced-fat sharp cheddar and light cream of mushroom soup (the layers will still set well).