Slow Cooker Steak and Cheddar Potato Casserole

This Slow Cooker Steak and Cheddar Potato Casserole transforms simple ingredients into a meal that’ll have everyone asking for seconds. I learned early on that the best family dinners don’t require constant attention, they just need a little planning and the right technique.

Growing up in the Midwest, Sunday dinners at Grandma’s farm meant rich, hearty casseroles that filled the house with warmth long before we sat down to eat. She’d layer potatoes and meat in her old Dutch oven, and hours later, we’d gather around a table laden with comfort. This slow cooker version captures that same soul-satisfying goodness with even less fuss. The steak becomes fork-tender, the potatoes soak up every bit of creamy broth, and the cheddar melts into golden perfection. Time to get your slow cooker ready.

What Makes This Steak and Potato Casserole So Special

After decades of cooking for family gatherings, I’ve learned that the best recipes deliver maximum flavor with minimal effort. This hearty beef and potato casserole checks every box for busy home cooks who still want to serve something memorable.

Here’s why this recipe belongs in your rotation:

• Uses everyday ingredients you probably have in your pantry and fridge right now
• Comes together in just 20 minutes of active prep time before the slow cooker does the work
• Delivers consistently tender results every single time, no dry meat or undercooked potatoes
• Feeds a crowd easily with hearty portions that satisfy even the biggest appetites
• Adapts beautifully to whatever steak cut is on sale or cheese you have on hand
• Creates incredible leftovers that actually taste better the next day

I’ve made this for potlucks, busy weeknights, and Sunday suppers alike. It never disappoints, and the compliments never stop coming.

Ingredient Spotlight

Sirloin or ribeye steak provides the protein foundation for this casserole, and I always choose cuts with a bit of marbling since the fat renders during the long cooking time and keeps everything moist and flavorful.

Russet or Yukon Gold potatoes are your starch backbone here. Russets give you that classic fluffy texture, while Yukon Golds add a buttery richness that melts into the sauce beautifully.

Sharp cheddar cheese creates those irresistible stretchy, golden layers throughout the casserole, and freshly grated cheese melts so much smoother than the pre-shredded kind with its anti-caking additives.

Heavy cream combines with the beef broth to form a luxurious sauce that coats every potato slice and keeps the meat tender throughout the slow cooking process.

Beef broth adds deep, savory flavor that penetrates the layers as it bubbles gently for hours in your slow cooker.

Onion and garlic build aromatic depth that transforms this from simple ingredients into something restaurant-worthy.

Smoked paprika brings a subtle smokiness that enhances the seared steak flavor without overpowering the dish. It’s Betty’s secret weapon for adding complexity.

Butter helps create the perfect sear on your steak and adds richness that carries throughout every bite of this Slow Cooker Steak and Cheddar Potato Casserole.

How to Make Slow Cooker Steak and Cheddar Potato Casserole

Step 1. I’ve learned that searing the steak first makes all the difference. Heat your skillet to medium-high, melt the butter, and brown those seasoned steak cubes on all sides to lock in flavor and create a caramelized crust that enriches the entire dish.

Step 2. Betty always starts layering with half the potato slices on the bottom of the slow cooker, spreading them evenly so they cook uniformly and create a sturdy base for the other ingredients.

Step 3. Sprinkle half your diced onion and minced garlic over the potatoes, distributing them evenly so every serving gets those aromatic flavors.

Step 4. Add your beautifully seared steak cubes in an even layer, then top with the remaining potatoes, onion, and garlic to create those satisfying layers that define a great casserole.

Step 5. Pour the beef broth and heavy cream slowly over everything, making sure the liquid reaches all the corners. I’ve found that tilting the slow cooker slightly helps the liquid settle between the layers.

Step 6. Season with additional salt and pepper if desired, then blanket everything with that freshly grated sharp cheddar cheese for maximum melty goodness.

Step 7. Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The low setting produces the most tender results, which is why Betty prefers it for this recipe.

Step 8. After years of making this, I learned to test the potatoes with a fork before serving. They should slide right through with no resistance when the casserole is perfectly done.

Step 9. Let the casserole rest for 5-10 minutes after cooking. This allows the sauce to thicken slightly and makes serving much neater.

Step 10. Serve hot directly from the slow cooker, scooping down through all the layers so each portion gets steak, potatoes, and that incredible cheesy sauce.

Keeping This Casserole Fresh

I typically store leftovers in an airtight container in the refrigerator, where this Slow Cooker Steak and Cheddar Potato Casserole stays fresh for 3-4 days. The flavors actually deepen overnight, making next-day lunches something to look forward to. Betty’s method is to portion out individual servings before refrigerating, this makes grabbing a quick meal even easier.

For the best texture when reheating, I prefer using the oven at 350°F for about 15-20 minutes covered with foil. This method revives the creamy consistency without drying out the steak or turning the potatoes mushy. The microwave works in a pinch, just use 50% power and stir halfway through to heat evenly. Add a splash of beef broth or cream if the casserole seems dry after storage.

Through trial and error, I’ve found that freezing this particular casserole doesn’t yield the best results. The potatoes can become grainy when frozen and thawed, and the cream sauce sometimes separates. If you need to make it ahead, I recommend preparing everything up to the cooking step, refrigerating overnight, then starting the slow cooker the next morning for dinner.

Perfect Partners for This Hearty Casserole

Fresh green salad with vinaigrette cuts through the richness beautifully. The crisp lettuce and tangy dressing provide a refreshing contrast to the creamy, cheesy casserole.

Crusty French bread or dinner rolls are essential for soaking up every drop of that incredible sauce. I always keep extra bread on the table because it disappears fast.

Lemon Garlic Butter Chicken and Green Beans uses a similar technique and would pair wonderfully if you wanted to add a lighter protein option to your spread.

Roasted Brussels sprouts bring a slight bitterness and caramelized edges that complement the savory beef and sharp cheddar perfectly. Try the method from my Ground Beef and Brussels Sprouts recipe for perfectly caramelized results.

Simple coleslaw offers cool, crunchy relief and adds acidity that makes each bite of the rich casserole taste even better.

If you love slow cooker beef recipes, you’ll want to try my Slow Cooker Garlic Butter Beef Bites and Potatoes, which uses similar ingredients with a different flavor profile.

For another hearty potato-based dinner, my Cheesy Hamburger Potato Casserole offers a ground beef alternative that’s equally satisfying.

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