Slow Cooker Steak Cheddar Potatoes

This slow cooker steak and cheddar potato casserole brings together juicy cubes of steak, creamy layers of potatoes, and plenty of gooey cheddar cheese for a dinner that is both cozy and satisfying. The hands-off cooking method means you can prep it in the morning and return hours later to a warm, hearty meal that fills the whole kitchen with the best kind of comfort food aromas.

I first made this casserole when my kids came home from a rainy soccer practice one chilly night and everyone needed something extra warm and satisfying. Now it is our favorite Sunday dinner when we want to relax and unwind.

Ingredients

• Sirloin or ribeye steak: gives the casserole a rich and tender texture cube for best results buy it fresh and look for good marbling
• Russet or Yukon Gold potatoes: slice thinly for even cooking choose potatoes that feel firm and are free from blemishes
• Sharp cheddar cheese: adds creaminess and punch always grate fresh from the block if you can
• Heavy cream: helps make the casserole extra luscious and smooth use regular not light cream for best texture
• Beef broth: deepens the meat flavor try to use low sodium if you want more control over seasoning
• Onion: boosts savory notes finely dice for even distribution
• Garlic: provides a gentle aromatic background mince fresh cloves for vibrancy
• Butter: gives extra richness use real unsalted butter for the best taste
• Smoked paprika: brings a subtle smokiness look for bright red powder
• Black pepper: wakes up all the flavors use freshly cracked if possible
• Salt: ties everything together always season steak right before browning

Step-by-Step Instructions

Sear the Steak:

Heat butter in a skillet over medium high until melted and foamy. Season steak cubes with salt black pepper and smoked paprika. Add to skillet and let them brown on all sides. Do not overcrowd the pan. Searing creates a base of deep meaty flavor so take your time for the best results

Layer the Ingredients:

Arrange half of your sliced potatoes in the base of the slow cooker so they overlap slightly. Sprinkle half the onion and half the garlic over them. Add the seared steak evenly then top with the rest of the potatoes onion and garlic. Laying the ingredients in this order ensures the flavors meld perfectly and the potatoes cook through

Add Cream and Broth:

Pour beef broth and heavy cream evenly over the whole layered mixture. Use the back of a spoon or spatula to gently press down, helping the liquid absorb to the bottom. Sprinkle a little extra salt and pepper if you like things more seasoned

Top with Cheddar:

Scatter the freshly grated cheddar cheese over everything. This blanket of cheese will melt into the potatoes and steak creating that comforting golden top layer

Cook Until Tender:

Cover the slow cooker and set on low for 6 to 8 hours or high for 3 to 4 hours. Check that the potatoes are fork tender and the edges bubbly before serving. The long slow cook melds all the flavors and ensures everything comes out soft and rich

Save

My personal favorite part of this dish is watching the cheese bubble up and form a golden crust over the potatoes. It reminds me of sharing big family casseroles at my grandmothers table where there was always enough to go around and seconds were basically required.

Storage Tips

If you have leftovers store the casserole in an airtight container in the refrigerator for up to three days. Warm individual portions in the microwave or heat the whole dish in the oven covered with foil until hot all the way through. You can also freeze portions for up to a month though the texture of the potatoes may soften a bit when thawed.

Ingredient Substitutions

You can use chicken broth instead of beef broth in a pinch though the flavor will be a bit lighter. If you want to skip the steak try ground beef or even rotisserie chicken for a twist. For a different flavor cheese like Monterey Jack or Gouda will work well.

Serving Suggestions

For a full meal add a simple green salad with a vinaigrette to cut the richness of the casserole. Steamed broccoli or green beans on the side make a satisfying plate. A spoonful of sour cream or a sprinkle of chives on top is always welcome for extra freshness.

Cultural Note

Casseroles like this have long been a staple at American family tables especially in colder months or at gatherings. The combination of meat potatoes and cheese evokes Midwest comfort food at its best. These dishes were often made to stretch simple ingredients and keep everyone satisfied at the end of a long day.

Recipe FAQs

→ Do I need to sear the steak before adding it to the slow cooker?

Searing the steak first enhances its flavor and helps lock in juices, though you can skip this step if short on time.

→ Can I use a different cut of beef?

Sirloin or ribeye provide tenderness and flavor, but chuck steak or stew meat works as a substitute with slightly longer cooking.

→ Is it possible to prepare this dish in advance?

You can layer the ingredients in your slow cooker insert the night before, refrigerate, and start cooking in the morning.

→ What type of potatoes work best?

Russet or Yukon Gold potatoes hold their shape and develop a creamy texture, making them ideal for this preparation.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator; reheat gently to preserve moisture and flavor.