Description

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting dish featuring tender beef steak, thinly sliced russet potatoes, and sharp cheddar cheese all slow-cooked to perfection. The casserole combines savory flavors from sautéed onions, garlic, Worcestershire sauce, and a creamy beef broth mixture, making it an ideal warm meal for cozy gatherings or family dinners.

Ingredients

Scale

Meat and Vegetables

2 lbs beef steak, cut into bite-sized pieces
4 large russet potatoes, peeled and thinly sliced
1 medium onion, finely chopped
3 cloves garlic, minced

Dairy and Liquids

2 cups sharp cheddar cheese, shredded
1 cup beef broth
1 cup heavy cream

Seasonings and Sauces

2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Other Ingredients

2 tablespoons olive oil
2 tablespoons cornstarch
2 tablespoons water
1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Brown the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the steak pieces and cook until browned on all sides, about 5-7 minutes. Transfer the steak to the slow cooker.
Sauté Onions and Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent, then add the Worcestershire sauce, paprika, salt, and pepper. Stir well to combine.
Combine Ingredients in Slow Cooker: Transfer the onion and garlic mixture into the slow cooker with the steak.
Add Liquid Mixture: In a medium bowl, mix the beef broth and heavy cream together until well combined. Pour this mixture over the steak and onions in the slow cooker.
Layer Potatoes: Layer the sliced potatoes on top of the steak mixture in the slow cooker.
Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and steak are tender.
Thicken Sauce: About 30 minutes before the casserole is finished cooking, mix the cornstarch and water together in a small bowl to create a slurry. Stir this into the slow cooker to thicken the sauce.
Add Cheese: Sprinkle the shredded cheddar cheese on top of the potatoes, cover, and continue cooking until the cheese is melted, about 10-15 minutes.
Rest: Once the cheese has melted, turn off the slow cooker. Let it sit for 5 minutes before serving.
Garnish and Serve: Garnish with chopped fresh parsley before serving.

Notes

Use sharp cheddar for a more pronounced cheese flavor.
To save time, brown the steak in batches if your skillet is small.
For a thicker sauce, let the casserole sit covered for an additional 10 minutes before serving.
This casserole can be made ahead and reheated gently in the slow cooker or oven.
Use a slow cooker liner for easier cleanup.