Slow Cooker Steak and Cheddar Potato Casserole Recipe

Introduction

Slow Cooker Steak and Cheddar Potato Casserole is a comforting and hearty meal perfect for busy days. Tender steak, creamy potatoes, and melted cheddar come together in one easy dish that will please the whole family.

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

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or red potatoes if you prefer them firmer.
• For extra flavor, sear the steak pieces in a hot pan before adding to the slow cooker.
• Swap corn for peas or green beans to change up the vegetable component.
• If you like a spicy kick, add a pinch of cayenne pepper or smoked paprika to the seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of beef broth or cream if the casserole seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh or fully thawed steak pieces to ensure even cooking and tender results in the slow cooker.

Can I prepare this casserole in advance?

Yes, you can assemble the ingredients in the slow cooker insert and refrigerate overnight. Start cooking the next day as directed, adding extra time if the ingredients are cold.

Slow Cooker Steak and Cheddar Potato Casserole Recipe

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★★★★★

4.9 from 55 reviews

• Author: Lily
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6–8 servings 1x

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Description

This Slow Cooker Steak and Cheddar Potato Casserole is a comforting, hearty dish perfect for a family meal. Tender chunks of seasoned beef steak meld with creamy potatoes, sweet corn, and melted cheddar cheese, all cooked low and slow to develop rich flavors and a satisfying texture.

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Ingredients

Scale 1x2x3x

Meat and Seasoning

• 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: 1½ cups added during cooking, additional for garnish)
• Fresh parsley for garnish (optional)

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Instructions

1. Prepare the Steak: Season the beef steak pieces evenly with salt, black pepper, garlic powder, and onion powder to infuse flavor into the meat.
2. Layer Ingredients: Place the diced potatoes and onions at the bottom of the slow cooker to create a base layer. Then add the seasoned steak pieces on top.
3. Add Corn: Sprinkle the cup of corn evenly over the steak layer to add sweetness and texture.
4. Combine Liquids: In a separate bowl, mix together the beef broth, heavy cream, and Worcestershire sauce. Pour this mixture evenly over the layered ingredients in the slow cooker.
5. Cook the Casserole: Cover with the slow cooker lid and cook on low for 6–8 hours or on high for 4–5 hours. Cooking on low is preferred for the most tender results.
6. Melt the Cheese: About 30 minutes before serving, add 1½ cups of shredded cheddar cheese on top of the casserole, cover again, and let the cheese melt thoroughly.
7. Serve: Once cooked, gently stir the casserole to combine all ingredients and adjust seasoning to taste if needed.
8. Garnish: Top with the remaining shredded cheddar cheese and fresh parsley for a vibrant presentation before serving.

Notes

• Using fresh or frozen corn works equally well; no need to thaw if frozen.
• For a thicker casserole, reduce the liquid quantities slightly or cook uncovered during the last 30 minutes.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
• For extra flavor, consider adding a pinch of smoked paprika or fresh thyme with the seasonings.
• Make sure to cut the potatoes into uniform pieces to ensure even cooking throughout.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours on low or 4–5 hours on high
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

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