Slow Cooker Steak and Cheddar Potato Casserole Recipe

Introduction

This Slow Cooker Steak and Cheddar Potato Casserole is a comforting and hearty meal perfect for busy days. Tender steak and creamy potatoes come together with melted cheddar cheese for a rich, satisfying dish that cooks itself while you relax.

Ingredients

• 2 pounds beef steak (such as sirloin or chuck, cut into bite-sized pieces)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• 4 large potatoes (peeled and diced)
• 1 cup beef broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (divided)
• 1 cup diced onion
• 1 cup corn (fresh or frozen)
• 1 tablespoon Worcestershire sauce
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Season the beef steak pieces with salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.
2. Step 2: In the slow cooker, layer the diced potatoes and onions at the bottom.
3. Step 3: Add the seasoned steak pieces on top of the potatoes and onions.
4. Step 4: Sprinkle the corn over the steak layer for added flavor and texture.
5. Step 5: In a bowl, mix together the beef broth, heavy cream, and Worcestershire sauce. Pour this mixture over the casserole layers in the slow cooker.
6. Step 6: Cover the slow cooker with its lid and cook on low for 6–8 hours or high for 4–5 hours. Cooking on low will yield the most tender results.
7. Step 7: About 30 minutes before serving, add 1½ cups of shredded cheddar cheese on top of the casserole. Cover and let the cheese melt.
8. Step 8: Once cooked, gently stir the casserole to combine the ingredients. Adjust seasoning to taste if needed.
9. Step 9: Garnish with the remaining shredded cheddar cheese and fresh parsley if desired, then serve warm.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
• Substitute heavy cream with half-and-half for a lighter version.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• If you prefer, swap corn for peas or green beans to vary the vegetables.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best results, cover with foil when reheating in the oven to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak pieces in this recipe?

It’s best to use fresh or thawed steak pieces to ensure even cooking and tender results. Using frozen steak may increase cooking time and affect texture.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, you can use soy sauce or a mix of soy sauce and a dash of vinegar for a similar savory depth.

Slow Cooker Steak and Cheddar Potato Casserole Recipe

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★★★★★

4.5 from 129 reviews

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting dish perfect for any occasion. Tender beef steak is slow-cooked with diced potatoes, onions, and corn, then combined with creamy beef broth and heavy cream for rich flavor. Topped with melted cheddar cheese and garnished with fresh parsley, this easy-to-make casserole delivers satisfying taste with minimal effort.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Meat and Seasonings

• 2 pounds beef steak (such as sirloin or chuck, cut into bite-sized pieces)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon onion powder

Vegetables

• 4 large potatoes (peeled and diced)
• 1 cup diced onion
• 1 cup corn (fresh or frozen)

Liquids

• 1 cup beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce

Cheese and Garnish

• 2 cups shredded cheddar cheese (divided)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Steak: Season the beef steak pieces with salt, black pepper, garlic powder, and onion powder. Toss well to coat the meat evenly with the spices.
2. Layer Ingredients: Place the diced potatoes and onions in an even layer at the bottom of the slow cooker. Arrange the seasoned steak pieces evenly over the potato and onion layer.
3. Add Corn: Sprinkle the corn evenly over the steak layer to add sweetness and texture to the casserole.
4. Combine Liquids: In a separate bowl, whisk together the beef broth, heavy cream, and Worcestershire sauce. Pour this creamy mixture over all the ingredients layered in the slow cooker.
5. Cook the Casserole: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours. Cooking on low is recommended to ensure the steak becomes tender and flavors meld beautifully.
6. Melt the Cheese: About 30 minutes before serving, sprinkle 1½ cups of shredded cheddar cheese over the casserole. Cover again to allow the cheese to melt perfectly into the dish.
7. Serve: Carefully stir the casserole to combine all the ingredients evenly. Taste and adjust seasoning if necessary.
8. Garnish: For a beautiful finishing touch, add the remaining shredded cheddar cheese on top along with fresh parsley before serving.

Notes

• Use fresh or frozen corn depending on availability; both work well.
• Beef chuck steak is a budget-friendly cut that becomes tender after slow cooking.
• For thicker casserole, reduce the amount of beef broth slightly.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• For a lighter version, substitute heavy cream with half-and-half or milk, though cream adds richness.

Keywords: slow cooker casserole, steak potato casserole, cheddar potato casserole, slow cooker dinner, easy beef casserole