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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with tender sliced potatoes and steak layered in a creamy mushroom broth, then finished with a melted cheddar blanket. Set it on Low for 6–7 hours for an easy hands-off dinner with rich, spoonable textures.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Beef layer
  • 2 lb beef sirloin or chuck steak Slice thin for even tender cooking.
  • 1 onion Thinly sliced; provides savory sweetness in the layers.
  • 4 clove garlic Minced; aromatics for the broth.
  • 1 cup beef broth Helps create the rich cooking liquid.
  • 1 can (10.5 oz) cream of mushroom soup Makes the casserole creamy and cohesive.
  • 1 tbsp Worcestershire sauce Adds depth to the broth.
  • 1 tsp garlic powder Seasoning for the steak.
  • 1 tsp onion powder Seasoning for the steak.
  • 2 lb Yukon gold potatoes Thin slices for best tenderness in the slow cooker.
  • 2 cup shredded sharp cheddar Added at the end for a melted top.
  • 0.5 green onions For serving; optional but recommended for freshness.
  • 0.5 sour cream For serving; helps mellow the richness.
  • 0.25 salt and pepper To taste; season the steak before layering.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the steak slices with salt, pepper, garlic powder, and onion powder until evenly coated.
  2. Layer the potatoes, onion, and steak in the slow cooker in alternating layers for even cooking.
Make the broth and cook low
  1. Whisk the beef broth, cream of mushroom soup, Worcestershire sauce, garlic, and any remaining seasoning until smooth.
  2. Pour the broth mixture over the layered potatoes and steak so the top is moistened and helps steam tender.
  3. Cook on LOW for 6-7 hours, until the potatoes and steak are tender, then let bubbles fade to a gentle simmer.
Melt the cheddar
  1. Scatter the shredded cheddar over the top in an even layer so it can melt and cling to the casserole.
  2. Cook on HIGH for 15 minutes until the cheddar is fully melted and looks glossy at the edges.
Serve
  1. Serve hot with green onions and sour cream on top for contrast and creamy richness.

Notes

Pro tip: slice potatoes thin and evenly so they become tender without turning mushy. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat covered in the microwave or oven until hot. Freezing is not recommended because the potatoes and soup can break down in texture after thawing. For a dairy-reduced option, use a lower-fat or dairy-free cheddar substitute and a reduced-fat cream of mushroom soup (texture may be slightly thinner).