Description

This Slow Cooker Steak and Cheddar Potato Casserole is a comforting, hearty dish featuring tender chunks of seared steak layered with sliced potatoes, sharp cheddar cheese, onions, and garlic. Slow-cooked to perfection in beef broth and seasoned with thyme, this casserole offers a rich, savory flavor that’s perfect for an easy weeknight meal or cozy weekend dinner.

Ingredients

Scale

Steak and Vegetables

1.5 pounds chuck or sirloin steak, cut into bite-sized pieces
4 medium Yukon Gold or Russet potatoes, sliced (about 2 pounds)
1 medium onion, finely chopped
4 garlic cloves, minced

Dairy and Cheese

2 cups sharp cheddar cheese, shredded

Liquids and Seasoning

2 cups low-sodium beef broth
1 tablespoon dried thyme

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Potatoes: Wash, peel, and slice the potatoes into thin rounds to ensure even cooking in the slow cooker.
Sear the Steak: Heat a skillet over medium-high heat and sear the steak pieces until nicely browned on all sides to enhance flavor and texture.
Layer Ingredients: In the slow cooker, layer half of the potato slices first, then half of the seared steak, followed by half of the chopped onions and minced garlic. Sprinkle half of the dried thyme and then half of the shredded cheddar cheese. Repeat these layers with the remaining ingredients.
Add Beef Broth: Pour the low-sodium beef broth over the layered ingredients until the contents are covered, but not swimming, to promote even cooking and moisture.
Slow Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender and the flavors meld together beautifully.
Finish and Serve: Stir the casserole gently before serving to mix the layers slightly. Enjoy your hearty and delicious slow cooker steak and cheddar potato casserole!

Notes

For best results, use Yukon Gold or Russet potatoes as they hold up well during slow cooking.
Searing the steak before layering adds depth of flavor but can be skipped for convenience.
You can add vegetables like carrots or mushrooms for extra nutrition and flavor.
Adjust seasoning to taste, especially if using regular beef broth instead of low-sodium.
Leftovers can be refrigerated and reheated gently on the stovetop or microwave.