There’s something incredibly comforting about a hearty casserole that simmers away all day, filling the house with delicious aromas. That’s exactly what drew me to this Slow Cooker Steak and Cheddar Potato Casserole. It’s a recipe that delivers rich flavors with minimal effort—perfect for busy days when you still want a homemade meal that satisfies.

I love how the tender steak pairs with creamy, cheesy potatoes in this dish. It’s a wonderful combination of textures and flavors, with the slow cooking process allowing the ingredients to meld beautifully. Every bite feels like a warm hug, and I find myself coming back to this recipe time and time again.

Why You’ll Love This Slow Cooker Steak and Cheddar Potato Casserole

This casserole is the definition of comfort food. The steak turns wonderfully tender in the slow cooker, and the cheddar cheese melts into the potatoes, creating a creamy, savory sauce. It’s also incredibly easy to prepare—just layer everything in the slow cooker, set it, and forget it. Plus, it’s a versatile recipe that works well for weeknight dinners, meal prep, or even as a crowd-pleasing dish for gatherings.

What Cut of Steak Should I Use?

One of the things I love about this casserole is its flexibility when it comes to the cut of steak. I usually reach for a well-marbled cut like chuck steak or sirloin tips because they become incredibly tender with slow cooking. Chuck steak, in particular, is budget-friendly and perfect for soaking up the cheesy, savory flavors of this dish. If you prefer leaner meat, top round steak works well too, though it may be a touch less juicy.

Options for Substitutions

It’s easy to customize this casserole to suit your tastes or what you have on hand. Here are a few ideas:

Cheese: Swap cheddar for Monterey Jack, Colby, or even a smoked gouda for a different flavor profile.
Potatoes: Russet potatoes are my go-to, but Yukon gold or red potatoes will also work nicely and add a slightly different texture.
Steak: If you don’t have steak, stew beef or even leftover roast beef can be used.
Add-ins: Try adding sautéed onions, mushrooms, or even some cooked bacon for extra depth.
Dairy: If you want a creamier texture, a splash of heavy cream or a dollop of sour cream can be stirred in near the end of cooking.

Ingredients for This Slow Cooker Steak and Cheddar Potato Casserole

Steak: This is the star of the dish. Choosing a cut with good marbling ensures the meat stays tender and flavorful throughout the long cooking process.
Potatoes: They act as the hearty base, soaking up all the savory juices and cheesy goodness. I prefer russet potatoes for their fluffy texture.
Cheddar Cheese: Sharp cheddar melts beautifully and infuses the entire casserole with a rich, tangy flavor that perfectly complements the beef.
Beef Broth: A small amount helps keep everything moist and intensifies the beefy flavor profile.
Garlic Powder: It gives a lovely, subtle warmth without overpowering the dish.
Onion Powder: For that extra layer of savory flavor that ties the steak and potatoes together.
Salt and Pepper: Simple seasonings that enhance all the natural flavors in the casserole.
Fresh Parsley: Sprinkled on top before serving, it adds a pop of color and a hint of freshness that brightens up the rich dish.

Step 1: Prepare the Ingredients

Start by peeling and dicing the potatoes into bite-sized chunks. Then, cut your steak into evenly sized cubes—this ensures everything cooks uniformly. Shred the cheddar cheese if you’re using a block (I always recommend freshly grated cheese for the best melt).

Step 2: Layer the Ingredients

Lightly grease the inside of your slow cooker to prevent sticking. Begin with a layer of diced potatoes on the bottom. Next, scatter the steak cubes evenly over the potatoes. Sprinkle garlic powder, onion powder, salt, and pepper over the layers. Pour a small amount of beef broth over the top to keep everything moist.

Step 3: Slow Cook

Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for about 3 to 4 hours. The potatoes should be tender and the steak wonderfully soft when it’s done.

Step 4: Add the Cheese

In the last 15 to 20 minutes of cooking, sprinkle the shredded cheddar cheese over the casserole. Cover again and let it melt into the dish. Once the cheese is fully melted and gooey, it’s ready to serve.

Step 5: Garnish and Serve

Just before serving, sprinkle fresh chopped parsley over the casserole for a touch of color and freshness. Dish it out hot and enjoy!

How Long to Cook the Slow Cooker Steak and Cheddar Potato Casserole

The beauty of this dish is how hands-off it is once everything is layered in the slow cooker. For the best texture and flavor, I recommend:

Low Setting: Cook for 6 to 7 hours. This allows the steak to become perfectly tender and the potatoes to absorb all those rich flavors.
High Setting: If you’re short on time, cook for 3 to 4 hours. The results are still delicious, though I find the low setting yields a slightly silkier texture.

Be sure to check the potatoes for doneness before adding the cheese at the end.

Tips for Perfect Slow Cooker Steak and Cheddar Potato Casserole

Choose the Right Cut of Steak: Cuts with a bit of marbling like chuck steak or sirloin tips will yield the juiciest, most flavorful result.
Even Cutting: Dice both the potatoes and steak into uniform pieces so everything cooks evenly.
Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Grate your own cheddar for the best creamy texture.
Don’t Overdo the Broth: You want just enough liquid to keep things moist without making it soupy.
Add Cheese at the End: Waiting until the final stage to add the cheese ensures it melts beautifully without becoming gritty or overcooked.

Watch Out for These Mistakes While Cooking

Using Too Much Liquid: Adding too much broth can make the casserole watery. Stick to the recommended amount so the dish stays rich and creamy.
Cutting Ingredients Too Large or Too Small: Uneven sizes can result in some pieces overcooking while others remain underdone. Aim for uniform, bite-sized chunks.
Skipping the Grease Step: Forgetting to grease the slow cooker can lead to sticking and make cleanup more difficult.
Adding Cheese Too Early: Adding the cheese at the beginning can cause it to separate or become gritty. Always add it in the last 15–20 minutes.
Not Checking for Doneness: Cooking times can vary based on your slow cooker. Always test the potatoes for tenderness before finishing.

What to Serve With Slow Cooker Steak and Cheddar Potato Casserole?

1. Green Beans Almondine

The crisp texture of green beans sautéed with almonds provides a lovely contrast to the creamy casserole.

2. Garlic Bread

A crusty slice of garlic bread is perfect for soaking up every bit of cheesy goodness.

3. Simple Garden Salad

A fresh salad with crisp lettuce, cucumber, and cherry tomatoes offers a refreshing, light counterbalance.

4. Roasted Brussels Sprouts

Their caramelized flavor pairs beautifully with the richness of the casserole.

5. Steamed Broccoli

A simple, healthy side that complements the dish without overpowering it.

6. Coleslaw

The crunch and tanginess of coleslaw can cut through the creamy texture of the casserole.

7. Pickled Beets

Their sweet-tart flavor adds an unexpected, delightful contrast.

8. Crusty Dinner Rolls

Soft, warm rolls are another great option for enjoying every last bite.

Storage Instructions

If you find yourself with leftovers (which is rare in my house!), they store beautifully. Here’s how to do it:

Refrigerator: Transfer the cooled casserole into an airtight container. It will keep well in the fridge for up to 3 to 4 days.
Freezer: For longer storage, portion the casserole into freezer-safe containers. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat thoroughly.
Reheating: Warm individual portions in the microwave or reheat larger portions in the oven at 350°F (175°C) until heated through. If the casserole seems a bit dry upon reheating, adding a splash of broth can help refresh it.

Estimated Nutrition

Please note that these values are approximate and can vary depending on the specific ingredients and portion sizes you use:

Calories: ~450 per serving
Protein: ~30g
Carbohydrates: ~25g
Fat: ~25g
Saturated Fat: ~12g
Cholesterol: ~90mg
Sodium: ~500mg
Fiber: ~3g
Sugar: ~2g

This dish is hearty and filling, making it a great option for a complete meal when paired with a lighter side.

Frequently Asked Questions

1. Can I use frozen steak?

Yes, but it’s best to thaw it first. Using frozen steak directly in the slow cooker can lead to uneven cooking and potential food safety concerns.

2. What kind of potatoes work best?

Russet potatoes are my favorite for their fluffy texture, but Yukon gold or red potatoes will also hold up well and add a creamy bite.

3. Can I add vegetables to the casserole?

Absolutely! Onions, bell peppers, mushrooms, and peas all make great additions. Just keep in mind that softer veggies should be added in the last hour of cooking.

4. Can I make this ahead of time?

Yes! You can prep all the ingredients the night before and store them in the refrigerator. In the morning, simply layer them in the slow cooker and start cooking.

5. Is it possible to make this casserole without cheese?

You can, but the cheese adds a lot of richness and flavor. If avoiding dairy, consider using a dairy-free cheese alternative or skip the cheese and add extra seasoning.

6. How do I know when it’s done?

The potatoes should be fork-tender, and the steak should be very soft and easy to cut with a fork. Taste a piece to be sure!

7. Can I double the recipe?

Yes, if your slow cooker is large enough. Be aware that doubling may add about an extra hour to the cooking time.

8. What size slow cooker should I use?

A 5- to 6-quart slow cooker works perfectly for this recipe, giving enough room for everything to cook evenly.

Conclusion

Slow Cooker Steak and Cheddar Potato Casserole is one of those magical dishes that feels both effortless and indulgent. The combination of tender steak, creamy potatoes, and melty cheese makes it a family favorite in my house—and I think it will become one in yours too. It’s simple enough for a weeknight and comforting enough to serve at a casual gathering. I hope you give it a try and enjoy every bite as much as I do!

Slow Cooker Steak and Cheddar Potato Casserole

Author: Sally Thompson
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x

Print Recipe

Description

Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting dish filled with tender steak, creamy potatoes, and rich, melted cheddar cheese. It’s the perfect hands-off meal for busy days—just layer everything in your slow cooker, let it cook low and slow, and enjoy a cozy dinner that’s bursting with flavor.

Ingredients

Scale

1 ½ pounds steak (chuck steak, sirloin tips, or similar), cut into bite-sized cubes
5–6 medium russet potatoes, peeled and diced
2 cups shredded sharp cheddar cheese
½ cup beef broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Peel and dice the potatoes into bite-sized chunks. Cut the steak into uniform cubes.
Lightly grease the inside of a 5- to 6-quart slow cooker.
Layer the diced potatoes on the bottom of the slow cooker.
Scatter the steak cubes evenly over the potatoes.
Sprinkle garlic powder, onion powder, salt, and pepper over the layers.
Pour the beef broth evenly over the mixture.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and the steak is soft.
In the last 15 to 20 minutes of cooking, sprinkle the shredded cheddar cheese over the casserole. Cover and let the cheese melt.
Garnish with fresh parsley, if desired. Serve hot and enjoy!