Slow Cooker Steak Casserole

This slow cooker steak and cheddar potato casserole transforms simple ingredients into a decadent comfort food masterpiece with minimal effort. The slow cooking process allows the flavors to meld beautifully while tenderizing the steak to perfection as it mingles with creamy potatoes and sharp cheddar.

I first made this casserole during a particularly hectic week when I needed something that would cook while I was away from home. The aroma that greeted me when I returned was absolutely heavenly and my family devoured every last bite.

Ingredients

• Steak cubes: choose sirloin or ribeye for the perfect balance of flavor and tenderness without breaking the bank
• Russet potatoes: their high starch content creates the perfect creamy texture while still holding their shape during slow cooking
• Sharp cheddar cheese: splurge on a good quality aged cheddar for the most robust flavor profile
• Heavy cream: creates a velvety sauce that coats every bite
• Beef broth: adds depth and richness while preventing the dish from becoming too heavy
• Onion and garlic: the aromatic foundation that builds complexity in the background
• Butter: provides richness and helps with browning the meat if you choose to sear
• Smoked paprika: adds a subtle smokiness that elevates the entire dish
• Salt and pepper: the essential seasonings that bring everything together

Step-by-Step Instructions

Prepare the Ingredients:

Wash and peel the potatoes before slicing them thinly and evenly about 1/8 inch thick. Uniformity ensures they cook at the same rate. For the steak, use a sharp knife to cut into 3/4 inch cubes, then toss with the smoked paprika, salt, and pepper, ensuring each piece is well coated.

Optional Searing:

Though optional, this step adds tremendous depth of flavor. Heat a large skillet over medium high heat and add the butter. Once foaming, add the steak cubes in a single layer, working in batches if necessary. Allow them to develop a rich brown crust on each side, about 1 minute per side. Do not fully cook the steak as it will continue cooking in the slow cooker.

Layer Building:

Start with a thin layer of potatoes covering the bottom of your slow cooker. The overlapping slices create a foundation for the casserole. Sprinkle a portion of the diced onions, garlic, and about 1/3 cup of the cheddar cheese over the potatoes. Add a layer of the seasoned steak cubes evenly distributed. Repeat these layers until all ingredients are used, reserving about 1/2 cup of cheese for the final topping.

Liquid Addition:

Combine the heavy cream and beef broth in a measuring cup and whisk together until blended. This mixture creates the perfect consistency as it slowly cooks down into a velvety sauce. Pour this liquid mixture evenly over the layers, allowing it to seep down through the ingredients.

Slow Cooking Magic:

Cover the slow cooker and set to low temperature. The low and slow approach allows the potatoes to become tender while the steak remains juicy. Cook for 4 to 6 hours, checking occasionally. You will know it is ready when the potatoes yield easily to a fork.

Cheese Finish:

When the casserole is nearly finished, approximately 30 minutes before serving, sprinkle the remaining cheese over the top and replace the lid. This final addition creates an irresistible cheesy crust that adds texture contrast to the dish.

Final Resting:

Once cooking is complete, allow the casserole to rest for about 10 minutes with the lid off. This crucial step allows the sauce to thicken slightly and the flavors to settle together. Garnish with fresh herbs just before serving for a pop of color and freshness.

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My absolute favorite part of this dish is how the cheese forms little pockets of gooey goodness throughout the casserole. I discovered this recipe during a particularly cold winter when comfort food was exactly what my family needed and it has become our go-to special dinner ever since.

Frequently Asked Questions

→ Can I use a different type of steak?

Yes, you can substitute sirloin or ribeye with other tender cuts like flank steak or tenderloin. Avoid tough cuts that require longer cooking times.

→ Can I use a different type of cheese?

Absolutely! While sharp cheddar is ideal for its strong flavor, you can experiment with gouda, mozzarella, or Monterey Jack to suit your taste.

→ How do I prevent the potatoes from getting mushy?

Ensure your potatoes are sliced uniformly and avoid overcooking. Check for tenderness around the 4-hour mark if cooking on low.

→ Can I make this dish ahead of time?

Yes, you can prepare the ingredients, layer them in the slow cooker, and store it in the fridge for up to 24 hours. Start cooking when ready.

→ What can I serve with this casserole?

This casserole pairs well with a crisp green salad or steamed vegetables for a balanced meal.

→ Can I freeze leftovers?

Yes, let the casserole cool completely, portion it into airtight containers, and freeze for up to 3 months. Reheat in the oven or microwave.