This Slow Cooker Steak and Cheddar Potato Casserole is a warm and hearty dish that’s perfect for dinner. With tender steak, creamy potatoes, and lots of cheddar cheese, it’s a crowd-pleaser!
Cooking it in a slow cooker means it’s super easy—just toss everything in and let it do its magic while you relax. I love how the cheese gets all gooey and delicious. Yum!
Key Ingredients & Substitutions
Beef Steak: Chuck roast is ideal due to its flavor and tenderness when slow-cooked. If you’re looking to substitute, consider sirloin or round steak. These cuts are leaner but work well too.
Potatoes: Yukon Gold or Russet potatoes are perfect for this dish because they hold their shape. You can use red potatoes or even sweet potatoes for a twist, but be mindful that sweet potatoes may change the flavor profile.
Cheddar Cheese: I love sharp cheddar for its rich flavor, but feel free to use mild or even a cheese blend. If you want a healthier option, low-fat cheese works in a pinch, though meltability and flavor might vary.
Beef Broth: Homemade broth is always a great choice for taste. If you have dietary restrictions, vegetable broth can replace it, but keep in mind this will alter the flavor slightly.
Seasonings: Fresh herbs are great, but if you don’t have thyme, consider rosemary or oregano. Garlic powder can be swapped with minced garlic for a stronger flavor.
How Do I Get the Best Flavor from My Steak?
Browning the steak is a technique worth mastering for extra flavor. Though optional, it creates a lovely crust that adds depth. You’ll want to heat olive oil in a skillet until sizzling, then sear each piece of steak for 2-3 minutes. This locks in juices and develops a rich flavor.
- Season the beef with salt and pepper before browning.
- Don’t overcrowd the pan; work in batches if needed to avoid steaming.
- Once browned, transfer to the slow cooker to keep all that flavor intact.
How to Make Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 ½ pounds beef steak (such as chuck roast), cut into 1-inch cubes
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil (for browning the steak, optional)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and will cook in the slow cooker for 6-8 hours on low or 4-5 hours on high. So, grab your slow cooker and let the flavors meld together while you go about your day!
Step-by-Step Instructions:
1. Prepare the Steak:
If you like a deeper flavor, heat the olive oil in a skillet over medium-high heat. Season the beef cubes with salt and black pepper, then brown them in the skillet for about 2-3 minutes on all sides. Once nicely browned, transfer the steak to your slow cooker. This step gives the casserole an amazing flavor boost but is not strictly necessary if you’re short on time.
2. Layer the Vegetables:
In the slow cooker, add the diced potatoes and onion on top of the steak. Then sprinkle in the garlic powder, onion powder, paprika, and thyme for added flavor. Layering everything evenly helps the ingredients cook together perfectly.
3. Add Liquids:
Pour the beef broth and Worcestershire sauce gently over the steak and vegetables, making sure everything is well-coated with the liquids. This will help keep everything moist while it cooks!
4. Cook:
Cover your slow cooker and set it to cook. You can choose to cook on low for 6-8 hours or on high for 4-5 hours. It’s done when the potatoes are tender and the steak is flavorful and cooked through.
5. Add Cheese:
About 30 minutes before you’re ready to serve, sprinkle the shredded cheddar cheese on top of the casserole. Make sure to cover it again so the cheese can melt and get all bubbly and delicious!
6. Serve:
Once the cooking time is up, stir the casserole gently to combine all the melted cheese with the steak and potatoes. If you’d like, garnish with some fresh parsley for a pop of color. Serve warm, and enjoy this comforting dish together with your loved ones!
### FAQ for Slow Cooker Steak and Cheddar Potato Casserole
Can I Use a Different Cut of Meat?
Absolutely! While chuck roast is ideal for its tenderness after slow cooking, you can also use cuts like sirloin or flank steak. Just keep in mind that leaner cuts may not be as tender, so you might need to adjust cooking times to avoid drying them out.
What if I Don’t Have Beef Broth?
No worries! If you don’t have beef broth, you can substitute it with chicken broth or vegetable broth. For extra flavor, add a dash of soy sauce or beef bouillon to enhance the taste, but keep an eye on the salt level since these can be salty.
Can I Prepare This Casserole in Advance?
Yes, you can! Chop the vegetables and meat the night before and store them in the fridge separately. Just layer everything in the slow cooker in the morning and set it to cook. You may need to slightly adjust cooking times if the ingredients are cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm in a pot on the stove. If it seems a bit dry, adding a splash of broth or milk can bring back some moisture.
