Slow Cooker Steak Cheddar Potatoes

This Slow Cooker Steak and Cheddar Potato Casserole is my answer when I want dinner to feel extra cozy and satisfying without babysitting the stove. Thick slices of buttery potatoes are layered with juicy steak and a generous handful of cheddar then slowly simmered together until melt-in-your-mouth tender. After a long day, coming home to this aroma makes everything feel just a little bit easier.

I made this for a Sunday football game once and now it is an instant favorite for any chilly day or family potluck. The bubbling cheesy top guarantees everyone asks for seconds.

Ingredients

• Sirloin or ribeye steak cubed: delivers rich flavor and stays tender if you use fresh well marbled steak look for beef with pronounced white marbling flecks
• Russet or Yukon gold potatoes thinly sliced: for creaminess Yukon golds hold their shape while russets break down for extra softness choose firm potatoes with smooth skin
• Sharp cheddar cheese freshly grated: amps up the tang and meltability pre shredded will save time but does not melt as smoothly
• Heavy cream: makes the dish lush avoid using milk for best results use cream with at least thirty six percent fat
• Beef broth: creates savory depth use low sodium broth so you control the seasoning
• Medium onion finely diced: adds sweetness look for onions with even color and no soft spots
• Garlic minced: infuses aromatic punch always use fresh garlic for boldness and avoid jarred if possible
• Butter: imparts richness use real unsalted butter not margarine
• Smoked paprika: brings warmth and a touch of smokiness try Spanish paprika for stronger flavor
• Black pepper: offers gentle heat use freshly cracked for best aroma
• Salt: ties the dish together taste as you go to avoid oversalting

Step by Step Instructions

Sear the Steak:

In a skillet melt butter over medium high heat Add steak cubes seasoned with salt pepper and smoked paprika Brown the steak on all sides for two to four minutes without crowding the pan This step locks in juices and flavor

Layer in the Slow Cooker:

Arrange half the potato slices in the bottom of the slow cooker Add half of the diced onion and garlic Spread the seared steak cubes over this base Layer on the remaining potatoes onion and garlic for even distribution

Pour in the Cream and Broth:

Slowly pour beef broth and heavy cream evenly over the potatoes and steak Sprinkle extra salt and black pepper now for seasoning throughout

Add the Cheese:

Scatter the freshly grated cheddar cheese over everything pressing down gently so it nestles into the layers This creates a gooey cheesy top crust as it cooks

Cook Low and Slow:

Cover with the lid Cook on low for six to eight hours or on high for three to four hours The casserole is ready when the potatoes are fork tender and the cheese is bubbling golden

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Cheddar cheese is my absolute favorite for casseroles because it stays gooey but does not get greasy When the casserole comes out piping hot my kids always ask for the extra bubbly bits on top and that makes it feel like a real treat

Storage Tips

Let leftovers cool completely before transferring to airtight containers Refrigerate for up to three days Reheat portions gently in the microwave with a splash of cream to keep everything moist If you want to freeze this casserole be aware the potatoes can change texture slightly thaw overnight and reheat covered in the oven

Ingredient Substitutions

If you cannot find sirloin or ribeye try stew beef or even chicken thighs for a twist Swap cheddar for Monterey jack or a smoked gouda for extra depth For a lighter version replace half the cream with whole milk but expect a less creamy result

Serving Suggestions

Spoon generous portions into deep bowls and serve with a crisp green salad or roasted vegetables Fresh chopped herbs like chives and parsley add color and liveliness For gatherings keep the slow cooker on warm so everyone can serve themselves

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Cultural or Historical Context

This dish takes inspiration from classic American meat and potato casseroles passed through Midwest kitchens for generations The slow cooker transforms simple steak and potatoes into a weeknight luxury Drawing on old fashioned hospitality and hearty flavors it is perfect for sharing at family tables

FAQs About the Recipe

→ What cut of steak works best?

Sirloin or ribeye offers the best tenderness and flavor, but chuck steak can also be used for a more economical option.

→ Can I prepare this ahead of time?

Yes, layer all the ingredients in the insert and refrigerate overnight. Start cooking the next day as directed.

→ Can other cheeses be used?

Try mild or smoked cheeses like Monterey Jack or Gouda for a unique twist, but sharp cheddar gives classic richness.

→ How do I ensure the potatoes are fully cooked?

Slice potatoes evenly and cook on low for at least 6 hours or high for 3–4 hours until fork-tender throughout.

→ Is it possible to add vegetables?

Absolutely! Sliced mushrooms, bell peppers, or frozen peas make tasty, colorful additions layered with potatoes and steak.