This easy slow cooker casserole is a warm hug in a dish! With tender steak pieces, creamy cheddar cheese, and hearty potatoes, it’s a comforting meal that cooks while you relax.
You just toss everything in the slow cooker and let it do its magic—no fuss, just great taste! Perfect for those busy days when you want something delicious waiting for you at home!
Key Ingredients & Substitutions
Beef Steak: I recommend using sirloin or flank steak for a great balance of flavor and tenderness. You can swap it for ground beef or even chicken if you’re looking for something lighter.
Potatoes: Yukon gold or red potatoes give a creamy texture. If you have russets, they work too, but you might want to adjust the cooking time, as they cook differently.
Cream of Mushroom Soup: If you prefer, you can use cream of celery soup or make your own sauce using heavy cream and a bit of broth. For a dairy-free option, try a plant-based cream soup.
Cheddar Cheese: Sharp cheddar adds a strong flavor, but you could substitute it with medium cheddar, Monterey Jack, or even a dairy-free cheese alternative if needed.
What’s the Best Way to Cook in a Slow Cooker?
Slow cooking is all about layering flavors and allowing the ingredients to meld together. Here’s how to get it right:
- Brown the steak first in a skillet to enhance its flavor. It’s a key step that creates a delicious base.
- Layer your ingredients starting with the hard ones like potatoes, followed by onions, and lastly the steak on top. This helps them cook evenly.
- Add the creamy sauce mixture last to keep it from getting too watery. It should coat everything nicely.
- Remember, cooking times can vary by slow cooker. Check for tenderness at the end of the cooking period and adjust as needed.
- Always wait until the end to add the cheese. This keeps it melty and fresh rather than overcooked.
With these tips, you’re sure to make a flavorful casserole that everyone will love!
Easy Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 1.5 lbs (680 g) beef steak, cut into bite-sized strips (such as sirloin or flank steak)
- 4 cups potatoes, peeled and diced (Yukon gold or red potatoes work well)
- 1 medium onion, chopped
- 2 cloves garlic, minced
For the Creamy Mixture:
- 1 cup shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup (or cream of celery soup)
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
For Cooking:
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting casserole takes about 15 minutes to prep, and then it cooks in the slow cooker for 6-7 hours on low or 3-4 hours on high. Just set it and forget it, and you’ll have a hearty meal ready at dinnertime!
Step-by-Step Instructions:
1. Searing the Steak:
Start by heating the olive oil or butter in a skillet over medium-high heat. Once hot, add the beef steak strips, seasoning them with salt and pepper. Sear the steak for about 3-4 minutes, turning occasionally until it’s browned on all sides. After that, remove the pan from heat and set the steak aside.
2. Preparing the Creamy Mixture:
In a large bowl, combine the cream of mushroom soup, sour cream, milk, Worcestershire sauce, minced garlic, dried thyme, paprika, and additional salt and pepper. Stir everything together until it’s well-blended and creamy.
3. Layering in the Slow Cooker:
Now it’s time to assemble the casserole in your slow cooker. Start by layering the diced potatoes evenly on the bottom. Next, sprinkle the chopped onions over the potatoes. Then, place the browned steak strips right on top of the onions and potatoes.
4. Add the Creamy Mixture:
Pour the creamy mixture all over the layers in the slow cooker, making sure to cover the steak and potatoes thoroughly. This will keep everything moist and flavorful as it cooks.
5. Cooking Time:
Cover the slow cooker with its lid and set it to cook for 6-7 hours on low or 3-4 hours on high. You’ll know it’s done when the potatoes are tender and the steak is cooked through. Don’t open the lid too often—it lets the heat escape!
6. Adding the Cheese:
About 20 minutes before you’re ready to eat, sprinkle the shredded cheddar cheese evenly on top of the casserole. Cover once more and let it melt into gooey perfection.
7. Serve and Enjoy:
Once the cheese is melted and everything is bubbly, carefully remove the lid. Garnish with freshly chopped parsley for a nice pop of color. Serve hot, and enjoy your comforting slow cooker steak and cheddar potato casserole!
Frequently Asked Questions (FAQ)
Can I Use Frozen Steak for This Recipe?
It’s best to use thawed steak for this casserole. If you only have frozen steak, make sure to thaw it in the fridge overnight before cooking. This ensures even cooking and better flavor!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the layers and assemble the casserole in the slow cooker a day in advance. Just cover it and refrigerate. When you’re ready to cook, just pop it in the slow cooker and adjust cooking time slightly if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if the casserole seems dry.
Can I Substitute the Cream of Mushroom Soup?
Yes! You can substitute with cream of celery soup or make your own creamy sauce using heavy cream combined with a little beef broth. This will still give you the rich, creamy texture you need!
