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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 layers. Thin-sliced steak cooks right in the crock so every forkful is savory, creamy, and sliceable.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Season and mix
  1. Season the steak slices with garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated in color. Set aside while you prepare the sauce and layers.
  2. Whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic until smooth and pourable. This becomes the creamy base for the casserole.
Layer in the slow cooker
  1. Layer half the potato slices in the bottom of the slow cooker in an even sheet. Press them lightly to help them cook through.
  2. Add half of the onion slices over the potatoes, spreading them out for even flavor. Keep the onions mostly in a single layer.
  3. Top with half the seasoned steak strips and spread them to avoid large clumps. Leave some space so the sauce can circulate.
  4. Spoon over half of the soup mixture, letting it seep between layers. Aim for coverage without fully burying the top steak and onion.
  5. Sprinkle 1 cup of cheddar cheese over the soup layer to form a cheesy layer. Use it as the center layer for that pull-apart texture.
  6. Repeat the layers with the remaining potato slices, then the remaining onion, then the remaining steak strips. Keep each layer even so the casserole cooks uniformly.
  7. Pour over the remaining soup mixture and finish with the rest of the shredded cheddar cheese. Cover and prepare to cook until fork-tender.
Cook and serve
  1. Cook on low for 6–7 hours, until potatoes are fork-tender and the steak is cooked through. During cooking, keep the lid on to maintain temperature.
  2. If using high, cook for 3–4 hours, until potatoes are fork-tender and the steak is cooked through. Check earlier if your slow cooker runs hot.
  3. Serve the casserole garnished with fresh chives for a bright, fresh finish. Let it rest in the warm crock for 5 minutes if you want cleaner serving portions.

Notes

For best texture, slice the potatoes thin and uniform so they reach fork-tender at the same time as the steak. Refrigerate leftovers in a covered container for up to 4 days; reheat gently in the microwave or oven. Freezing is not recommended because the potatoes and cheese sauce can soften after thawing. For a lower-fat option, use reduced-fat sharp cheddar and light cream of mushroom soup while keeping the cook times the same.