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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole layers tender Yukon Gold rounds with thinly sliced sirloin and a thick, savory cream-of-mushroom sauce. Cook on low until the potatoes are fork-tender and the steak is cooked through, then finish with melty sharp cheddar.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Steak and seasonings
  • 1.5 lb sirloin steak
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Potatoes and aromatics
  • 2 lb Yukon Gold potatoes
  • 1 onion
  • 3 clove garlic
Sauce and cheese
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.75 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cup shredded sharp cheddar cheese
Garnish
  • 1 Fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Season the steak and mix the sauce
  1. Season the sirloin steak slices with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until the strips are evenly coated with a speckled seasoning look.
  2. Whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and minced garlic in a mixing bowl until smooth. The mixture should look creamy and pourable with no large lumps.
Layer the casserole
  1. Layer half the Yukon Gold potato rounds in the bottom of the slow cooker. Spread them into an even base so the surface is mostly covered.
  2. Top the potatoes with half the onion slices. Arrange in a thin, even layer so some onion is visible across the surface.
  3. Add half the seasoned steak strips over the onions. Distribute so the strips cover the layer without large gaps.
  4. Pour half of the soup mixture over the steak and onions. Let it seep down between layers for a glossy, sauced look.
  5. Sprinkle 1 cup of shredded sharp cheddar cheese over the soup layer. Cover with an even scatter so the cheese begins to pool slightly.
  6. Repeat the layers with the remaining potato rounds, onion slices, steak strips, and soup mixture. Keep the same order so the second layer mirrors the first.
  7. Finish by adding the remaining shredded sharp cheddar cheese on top. Create a visible cheesy cap across the casserole surface.
Slow cook and serve
  1. Cook on low for 6–7 hours until potatoes are fork-tender and the steak is cooked through. Look for soft potato edges and steak that no longer appears pink.
  2. Alternatively, cook on high for 3–4 hours until potatoes are fork-tender and the steak is cooked through. The casserole should be bubbling around the edges with tender rounds.
  3. Serve the casserole garnished with fresh chives. Add the chives right before serving for a bright green finish.

Notes

For the cleanest slices and best layering, keep the potato rounds uniformly thin and try to pack them gently rather than compressing. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on low in a slow cooker with a splash of broth if needed. Freezing is not recommended because potatoes can soften further after thawing. For a lower-fat option, use reduced-fat cheddar and keep the steak slices lean.