Description

Slow Cooker Steak and Cheddar Potato Casserole is the ultimate set-it-and-forget-it comfort food. Tender steak cubes, creamy potatoes, and sharp cheddar cook slowly to meld into a hearty, cheesy casserole that’s perfect for busy nights or cozy weekends. With minimal prep and hands-off cooking, this dish delivers rich flavor and satisfying comfort with ease.

Ingredients

Scale

2 lbs (900 g) beef sirloin or stew meat, cut into 1-inch cubes
2 lbs (900 g) russet potatoes, peeled and sliced into 1/4-inch rounds
1 medium onion, thinly sliced (150 g)
1 red bell pepper, diced (120 g)
3 cloves garlic, minced
1½ cups (170 g) shredded sharp cheddar cheese, divided
1 cup (240 ml) beef broth
1 cup (240 ml) heavy cream or half-and-half
2 tbsp (30 g) unsalted butter, melted
2 tbsp (16 g) all-purpose flour
1 tsp smoked paprika (2.3 g)
1 tsp dried thyme or 1 tbsp fresh thyme
½ tsp black pepper (1 g)
1 tsp salt, or to taste (6 g)
2 tbsp fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Season & Sear (Optional): Pat beef dry and season with salt, pepper, and smoked paprika. Melt butter in a skillet over medium-high heat and sear beef cubes 2–3 minutes per side until browned. (Skip if short on time.)
Make Cheese Sauce Base: In the same skillet, sprinkle flour over drippings. Whisk 1 minute, then gradually add broth and cream, whisking until smooth. Simmer until slightly thickened. Stir in ½ cup cheddar until melted.
Layer the Casserole: Grease the slow cooker. Add half the potatoes, onions, and red pepper. Top with half the steak. Pour some cheese sauce over. Repeat layers, finishing with sauce.
Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are tender and beef is cooked through.
Finish with Cheese: Sprinkle remaining cheddar on top. Cover and let melt for 10 minutes. Garnish with parsley and serve.

Notes

Searing the steak adds depth of flavor but isn’t required.

Sharp cheddar gives a bold flavor—try mozzarella for stretch or pepper jack for a spicy kick.

To thicken a watery sauce, add 1 extra tbsp of flour when making the sauce.

Prep the night before: layer ingredients in the slow cooker insert, refrigerate, then start cooking the next day.

Store leftovers in the fridge up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth or milk to restore creaminess.

Prep Time: 20 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Category: Main Dish / Casserole
Method: Slow Cooker
Cuisine: American