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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender steak chunks and thin-sliced russet potatoes in a creamy, savory soup sauce. Layers cook low and set for an easy crockpot dinner, then melty shredded cheddar is melted on top.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

chunk of chuck steak
  • 2 lb chuck steak Cut into 1-inch cubes.
russet potatoes
  • 4 russet potatoes Peeled and sliced thin.
onion
  • 1 onion Sliced.
garlic
  • 4 garlic cloves Minced.
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
beef broth
  • 0.5 cup beef broth
sour cream
  • 0.5 cup sour cream
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
salt
  • 1 Salt and black pepper to taste Use to taste.
sharp cheddar cheese
  • 2 cup sharp cheddar cheese, shredded
fresh chives
  • 1 fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Season and mix
  1. Season the chuck steak cubes generously with garlic powder, smoked paprika, salt, and pepper.
  2. Whisk cream of mushroom soup, beef broth, sour cream, garlic, salt, and pepper together until smooth.
Layer the casserole
  1. Layer half the potato slices in the bottom of the crockpot, then top with half the onions and half the steak.
  2. Pour half the soup mixture over the first layer, then repeat with remaining potatoes, onion, steak, and soup mixture.
Cook, melt, and serve
  1. Cook on low for 7–8 hours or high for 4 hours until the potatoes are tender and the steak is fall-apart.
  2. Top with shredded cheddar, cover for 10 minutes, and melt until the cheese is fully melted and slightly bubbling.
  3. Garnish with fresh chives and serve.

Notes

Pro tip: slice the potatoes thin and evenly so they soften at the same rate as the steak. Store leftovers in a sealed container in the refrigerator up to 3–4 days; reheat in the microwave or on low in the slow cooker until warmed through. Freezing is not recommended because sour cream-based casseroles can shift in texture after thawing. If you want a lighter option, use reduced-fat cheddar and a light sour cream while keeping the layer method the same.