Slow Cooker Steak and Cheddar Potato Casserole

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There’s something deeply comforting about the combination of tender beef, melt-in-your-mouth potatoes, and a bubbling cheddar cheese topping. This Slow Cooker Steak and Cheddar Potato Casserole brings those elements together into a satisfying, slow-cooked masterpiece. Whether you’re prepping for a cozy family dinner or seeking out a hearty make-ahead meal, this dish delivers big on flavor with minimal effort.

What makes this recipe especially appealing is its layered complexity. The slow cooker works its magic on the steak, turning it juicy and fork-tender, while the potatoes absorb all the rich, savory goodness from the beef and spices. Topped with a generous layer of cheddar that melts beautifully into every crevice, this casserole is the very definition of comfort food.

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Ingredients for this Slow Cooker Steak and Cheddar Potato Casserole

• 1.5 pounds of steak (chuck or sirloin), cut into bite-sized pieces
• 5 medium Yukon Gold potatoes, peeled and chopped
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 cup beef broth
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

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Step 1: Prep Your Ingredients

Start by cutting your steak into bite-sized chunks and chopping your potatoes into evenly sized pieces for even cooking. Dice the onion and mince the garlic. Have all your spices and cheese ready to go.

Step 2: Layer in the Slow Cooker

In the base of your slow cooker, add the chopped potatoes and onion first. Layer the steak on top and sprinkle over the garlic, paprika, thyme, salt, and pepper. Drizzle in the Worcestershire sauce and pour the beef broth over everything to ensure moisture and flavor throughout.

Step 3: Slow Cook to Tender Perfection

Cover and cook on low for 6 to 7 hours, or until the steak is tender and the potatoes are fully cooked. For a quicker version, cook on high for 3 to 4 hours. If you’d like a thicker consistency, stir in a tablespoon of cornstarch dissolved in cold water during the last 30 minutes of cooking.

Step 4: Add the Cheddar and Finish

Once everything is cooked through, sprinkle the shredded cheddar cheese evenly over the top. Cover and let it cook for an additional 10-15 minutes, or until the cheese is melted and gooey.

Step 5: Garnish and Serve

Garnish with freshly chopped parsley just before serving. Spoon into bowls and enjoy the rich, comforting layers of steak, potato, and melted cheese.

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Frequently Asked Questions

How can I make this dish spicier?

You can add a pinch of cayenne pepper or diced jalapeños along with the spices to kick up the heat.

Can I use a different type of cheese?

Absolutely! While sharp cheddar is classic, you could also try Monterey Jack, Colby, or even a pepper jack for added zing.

What cuts of beef work best?

Chuck roast or sirloin are excellent choices because they become tender and flavorful with slow cooking.

Can I prep this casserole the night before?

Yes, simply layer everything in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day as directed.

Is it necessary to peel the potatoes?

Not at all. If you prefer rustic-style casseroles, keep the skins on—just give the potatoes a good scrub.

How do I thicken the sauce if it’s too watery?

Mix a tablespoon of cornstarch with cold water and stir it into the casserole about 30 minutes before it’s done cooking.

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