This slow cooker steak and cheddar potato casserole is rich, creamy, and deeply comforting. Tender cubes of seared sirloin or ribeye nestle between thin rounds of russet or Yukon gold potatoes, softening in a silky mix of beef broth and heavy cream. Sharp cheddar melts into every layer for that classic, indulgent cheesiness, while a touch of smoked paprika and seared edges on the steak add smoky depth. It’s an easy set-and-forget meal that fills the house with warm, cozy aromas and cleans up with almost no fuss. Serve it with a crisp green salad or steamed veggies for a balanced weeknight dinner, or spoon it onto warm plates for a lazy weekend brunch. For another hearty slow-cooker beef-and-potato idea, see this easy slow cooker garlic butter beef and potatoes recipe for inspiration.
Why You’ll Love This Slow Cooker Steak and Cheddar Potato Casserole – Hearty, Cheesy, and Comforting
- Hands-off slow cooker method: sear quickly, then let the cooker do the rest.
- Deep, savory steak flavor with melty sharp cheddar in every bite.
- Creamy, tender potatoes soak up rich broth and cream — no dry edges.
- Simple, pantry-friendly ingredients you probably already have.
- Flexible timing: Low for 6–7 hours or High for 3–4 hours to fit your day.
- Great for feeding a family or for easy leftovers that reheat well.
- Single-pot comfort: minimal dishes and a big payoff for little effort.
What Is Slow Cooker Steak and Cheddar Potato Casserole – Hearty, Cheesy, and Comforting?
This is a layered casserole cooked in a slow cooker that combines seared cubes of sirloin or ribeye with thinly sliced potatoes, onions, garlic, beef broth, heavy cream, and sharp cheddar cheese. The taste is rich and savory with a creamy texture from the cream and melted cheddar, while the smoked paprika and searing build a warm, smoky note. The method is simple: quick sear, layer, pour the sauce, and let slow heat finish the dish. The vibe is classic comfort food — perfect for weeknights, cozy family dinners, or a relaxed weekend meal.
Ingredients for Slow Cooker Steak and Cheddar Potato Casserole – Hearty, Cheesy, and Comforting
For the Base
- 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
- 4 large russet or Yukon gold potatoes, peeled and sliced into thin rounds
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
For the Sauce & Seasoning
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp butter
For the Cheese
- 2 cups sharp cheddar cheese, shredded
To Serve (optional)
- Fresh parsley for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Steak: Use sirloin for leaner meat or ribeye for richer flavor. For budget-friendly swaps, use a cheaper steak cut but sear well to lock in juices.
- Potatoes: Yukon gold hold shape better and are slightly creamier; russets give a fluffier texture. You can also use medium red potatoes sliced thin if you prefer firmer rounds.
- Heavy cream: For a lighter option, substitute half-and-half, but expect a thinner sauce and slightly less richness. Add a tablespoon of flour to thicken if using half-and-half.
- Cheddar: Sharp cheddar gives the best bite. For milder taste, use mild cheddar. For extra gooeyness, mix in a little mozzarella (optional).
- Salt: Start with the listed 1 tsp and taste at the end before adding more — slow-cooked dishes concentrate salt.
- Butter: If dairy-free is needed, use a neutral oil and swap heavy cream for a coconut cream variant (note: flavor will change).
Step-by-Step Instructions
Step 1 – Season and prep the steak
Cut steak into bite-sized cubes. Toss with 1 tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika so each piece is evenly coated.
Visual cue: The steak should look evenly speckled with seasoning, not clumped.
Step 2 – Sear the steak
In a skillet, melt 2 tbsp butter over medium-high heat. Add steak cubes and sear 2–3 minutes, just until browned on the outside. Do not cook all the way through. Remove steak and set aside.
Pro cue: Browning builds flavor — don’t crowd the pan. Work in batches if needed.
Step 3 – Prepare the slow cooker
Grease the inside of the slow cooker with a little butter or nonstick spray to prevent sticking and make cleanup easier.
Step 4 – Layer the potatoes, onion, garlic, and steak
Place half of the sliced potatoes in an even layer on the bottom of the slow cooker. Top with half of the sliced onion and half the minced garlic. Add half of the seared steak pieces, then sprinkle with 1 cup of shredded cheddar. Repeat with the remaining potatoes, onion, garlic, steak, and the last 1 cup of cheddar.
Visual cue: Layers should look even so potatoes cook uniformly.
Step 5 – Add the sauce and cook
Whisk 1 cup beef broth and 1 cup heavy cream together in a bowl. Pour evenly over the layered casserole in the slow cooker. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender and steak is fully cooked.
Pro cue: If potatoes seem thickly layered near the rim, nudge them to allow the liquid to reach all slices.
Step 6 – Rest and serve
When done, remove the lid and let the casserole rest for 10 minutes to set and thicken slightly. Garnish with fresh parsley if desired and serve hot.
Pro Tips for Success
- Slice potatoes uniformly: thin, even rounds cook faster and more evenly.
- Don’t over-sear: brown for flavor but keep steak slightly undercooked; slow cooking finishes it.
- Use warm broth and cream: this helps start the cooking process faster in the slow cooker.
- Avoid overfilling: leave some space at the top of the slow cooker for heat circulation.
- Check seasoning at the end: flavors concentrate during slow cooking; add a pinch of salt if needed.
- Let it rest: the 10-minute rest helps the sauce thicken so slices hold shape.
- Clean edges: if cheese melts onto the rim, a quick wipe while warm makes cleanup easier.
Flavor Variations
- Optional: Add 1 teaspoon dried thyme or rosemary to the cream mixture for herb notes.
- Optional: Stir in 1 cup sliced mushrooms with the onions for an earthy boost.
- Optional: Swap half the cheddar for pepper jack for a spicy kick.
- Optional: Mix 1 tablespoon Dijon mustard into the cream and broth for tang and depth.
- Optional: Add ½ cup cooked bacon bits (pork) only if you want pork; otherwise omit to keep the recipe as given.
Serving Suggestions
- Pair with a crisp green salad and a simple vinaigrette to cut richness.
- Serve with steamed green beans or roasted broccoli for color and texture.
- Spoon over a warm plate with a side of crusty bread to mop up the sauce.
- For a brunch twist, top scoops with a fried egg per serving.
- Offer a light pickled slaw on the side to provide bright acidity.
Make-Ahead, Storage & Reheating
- Make-ahead: You can sear the steak and slice the potatoes a day ahead. Store components separately in the fridge, and assemble just before cooking.
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Reheating best practices: Reheat individual portions in a microwave (2–3 minutes, stirring halfway) or in a 350°F oven covered with foil for 15–20 minutes until warmed through. Add a splash of cream or broth if the casserole seems dry while reheating.
- Texture changes: Potatoes will soften further after refrigeration; reheating gently helps maintain a pleasant texture.
Storage and Freezing Instructions
- Freezing cooked casserole: Not ideal because potatoes can become mealy. If you must freeze, cool fully, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge and reheat gently in the oven with a splash of broth to revive creaminess.
- Freezing pre-cooked parts: Better option — freeze seared steak separately and par-cooked sliced potatoes (blanched briefly) separately. Store components for up to 1 month and assemble fresh before slow cooking.
- If not freezing: Keep in the refrigerator and use within 3–4 days for best texture and flavor.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
680 kcal | 43 g | 26 g | 45 g | 3 g | 810 mg
Estimates vary by brands and portions.
FAQ About Slow Cooker Steak and Cheddar Potato Casserole – Hearty, Cheesy, and Comforting
Q: Why are my potatoes still firm after the cook time?
A: Slices may be too thick or stacked too tightly. Use thin, even slices and ensure liquid reaches layers. Extend cook time by 30–60 minutes on Low if needed.Q: Can I use frozen potatoes?
A: Not recommended — frozen potatoes release extra water and can become mushy. Use fresh sliced potatoes.Q: The casserole is too watery. How do I fix it?
A: Let it rest uncovered for 10–15 minutes to let liquid reduce. For next time, reduce broth slightly or use a bit less cream.Q: Can I make this without searing the steak?
A: You can skip searing, but you’ll lose some brown, smoky flavor. If short on time, it still cooks through in the slow cooker.Q: How do I keep the cheese from clumping?
A: Use shredded cheese that is not pre-coated with anti-caking agents, and layer it between ingredients so it melts evenly.Q: Can this be made in a casserole dish in the oven?
A: Yes. Bake at 350°F covered for about 1–1.5 hours until potatoes are tender, then uncover for 10 minutes to brown the top.
TastyInspo Notes
- Finish with a tiny sprinkle of smoked paprika for visual color and a flavor nudge.
- Use a mix of sharp cheddar and a little Monterey Jack for stretch and melt.
- Spoon into warm bowls and top with chopped parsley for a fresh contrast.
- Serve with lemon wedges on the side if you want a bright pop against the rich flavors.
- For a crisp top, transfer to a broiler-safe dish and broil 2–3 minutes after slow cooking (watch closely).
Troubleshooting
- Issue: Bland casserole. Fix: Taste at the end and add a little salt, pepper, or a splash of Worcestershire sauce for umami.
- Issue: Overcooked, mushy potatoes. Fix: Next time slice potatoes thinner and check at the 5-hour mark on Low. Consider firmer potato varieties (Yukon gold).
- Issue: Dry casserole or tough steak. Fix: Make sure you have enough liquid and don’t overcook — check earlier on the High setting. Use fattier steak cuts if you want more richness.
- Issue: Sauce separated or grainy. Fix: Gently whisk in a little warm cream or broth off-heat to bring it back together; avoid high heat for long after adding dairy.
- Issue: Cheese sinks to the bottom. Fix: Layer cheese between ingredients rather than only on top so it melts throughout.
Final Thoughts
This slow cooker steak and cheddar potato casserole is a simple, satisfying dish that rewards a little prep with big comfort. The combination of seared steak, tender potatoes, and melted sharp cheddar makes it a family favorite that’s easy to schedule into busy days. Try the small variations to make it yours and enjoy warm, cheesy comfort without fuss.
Conclusion
If you like this set-and-forget casserole, you might also enjoy a related take on crock pot cheesesteak potato casseroles; see this version at Crock Pot Cheesesteak Potato Casserole – The Country Cook for more ideas and twists.
