Slow Cooker Steak Cheddar Potato

Slow Cooker Steak and Cheddar Potato Casserole is one of those set it and forget it meals that fills your home with the kind of savory aroma that draws everyone to the kitchen before dinner is even served. The combination of meltingly tender steak, buttery potatoes, and sharp cheddar cheese creates a one pot comfort dish that is both satisfying and easy to pull together for busy nights or casual gatherings with friends. It is the kind of recipe that tastes like something you spent hours fussing over but actually comes together with simple steps and a handful of fresh ingredients.

I first threw this together on a chilly weekend with steak left over from the butcher and it has since become my answer anytime someone asks for real comfort food. Even my picky eaters come running when they know this is on the menu.

Ingredients

• Sirloin or ribeye steak: cubed for tender bites look for marbling for best results
• Russet or Yukon Gold potatoes: thinly sliced for even cooking choose firm potatoes with smooth skins
• Sharp cheddar cheese: freshly grated brings rich tang and melty goodness grate your own for best melt
• Heavy cream: adds silky texture and richness use good quality cream
• Beef broth: deepens the savory flavor homemade or low sodium is best
• Onion: finely diced for subtle sweetness choose a firm onion with no soft spots
• Garlic: minced to boost depth and aroma use fresh if possible
• Butter: helps brown the steak and adds flavor opt for unsalted so you control seasoning
• Smoked paprika: gives a hint of warmth and smokiness buy fresh for vibrant color
• Black pepper and salt: enhance every layer of flavor use fresh cracked pepper for best taste

Step-by-Step Instructions

Sear the Steak:

Start by melting the butter in a skillet over medium high heat Once the butter foams add the cubed steak and season it liberally with salt black pepper and smoked paprika Allow the steak to sear on all sides do not crowd the pan and resist the urge to move it constantly Searing should take about six minutes Remove the steak from heat it will finish cooking in the slow cooker

Layer the Ingredients:

Lay half of the thinly sliced potatoes on the bottom of your slow cooker trying to overlap them just slightly Scatter half of the diced onion and half of the minced garlic on top Arrange the seared steak cubes in an even layer over the potatoes and onions Top with the remaining potatoes onions and garlic spreading everything out for even cooking

Add the Liquid:

Slowly pour the beef broth over the layers followed by the heavy cream Let the liquids soak down through the potatoes to avoid dry edges If you like your casseroles saucy drizzle a bit more cream or broth at this stage

Season and Top with Cheese:

Sprinkle additional salt and black pepper to taste over the assembled layers Evenly scatter the grated cheddar cheese over the entire casserole pressing it gently into the top layer to help it melt into the potatoes as it cooks

Cook Until Tender:

Secure the slow cooker lid and set to low for six to eight hours or high for three to four hours The casserole is ready when the potatoes yield easily to a fork and the cheese is bubbling at the edges Let it rest for a few minutes before scooping to allow the creamy sauce to settle

Save

The sharp cheddar is my favorite ingredient It cuts through the richness of steak and cream so every bite is deeply flavorful I still remember the first time I brought this to a family potluck—we had nothing left but crumbs and everyone begging for the recipe

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days The flavors actually improve overnight making it a fantastic lunch the next day For longer storage individual portions can be frozen though the texture of the potatoes may soften a bit upon reheating

Ingredient Substitutions

If you do not have ribeye or sirloin use chuck roast or even stew meat Just be sure to trim excess fat For a lighter version swap some of the heavy cream for milk or use part skim mozzarella for some of the cheddar Vegetarian adaptations can use mushrooms and vegetable broth in place of steak and beef broth

Serving Suggestions

Pair this casserole with a crisp green salad or simple steamed green beans for balance A loaf of crusty bread is always welcome for soaking up the creamy sauce It also makes a hearty brunch option with eggs served on the side

Cultural Context

Casseroles have long been at the heart of American home cooking treasured for their ability to stretch simple ingredients into satisfying meals This slow cooker interpretation nods to the tradition of creamy potato bakes and steakhouse comfort food blending them into an easy modern recipe that celebrates slow food even on a busy day

Recipe FAQs

→ Can I use a different cut of steak?

Yes, while sirloin or ribeye work best for tenderness, you can substitute with other well-marbled beef cuts. Trim excess fat for best results.

→ Are Yukon Gold potatoes necessary?

No, you can use Russet potatoes or any variety with a firm texture. Cut them thinly to ensure even cooking and tenderness.

→ How can I lighten this meal?

For a lighter flavor, use half-and-half or milk instead of heavy cream and reduce the cheese amount to your preference.

→ Does searing the steak make a difference?

Searing adds depth and seals in juices, enhancing the overall flavor of the beef. While optional, it’s highly recommended.

→ Can leftovers be reheated?

Yes, reheat gently in the microwave or oven until heated through. Add a splash of broth or cream to keep it moist.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the casserole in your slow cooker insert, refrigerate overnight, and start cooking the next day.