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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender chuck steak and creamy, cheesy potato slices. Layered in the crockpot until the potatoes are tender, then topped with melted sharp cheddar for a golden, hearty finish.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chuck steak
  • 2 lb chuck steak Cut into 1-inch cubes.
Potatoes
  • 4 russet potatoes Peel and slice thin.
Onion
  • 1 onion Slice into thin strips.
Garlic
  • 4 garlic cloves Minced.
Creamy soup base
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 lb beef broth Used as listed: 1/2 cup (include exactly as amount below).
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt and black pepper To taste.
Cheese topping
  • 2 cup sharp cheddar cheese Shredded.
Garnish
  • 1 fresh chives For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season the steak
  1. Season the steak cubes generously with garlic powder, smoked paprika, salt, and pepper. Set aside while you mix the sauce.
Make the soup mixture
  1. Whisk cream of mushroom soup, beef broth, sour cream, garlic, salt, and pepper together until smooth. Keep whisking until there are no visible streaks of sour cream.
Layer in the crockpot
  1. Layer half the potato slices in the bottom of the crockpot, then top with half the onions and half the steak. Spread into an even layer so the potatoes cook uniformly.
  2. Pour half the soup mixture over the first layer, then repeat with remaining potatoes, onion, steak, and soup mixture. Make sure the top layer is well coated with sauce.
Cook until tender
  1. Cook on low for 7–8 hours until potatoes are tender and the steak is fall-apart, or cook on high for about 4 hours. Check visually that potatoes are soft when pierced with a fork.
Melt the cheddar and serve
  1. Top with shredded cheddar, cover for 10 minutes to melt, and let the cheese turn glossy. You should see melted cheddar pooling slightly over the potatoes.
  2. Garnish with fresh chives and serve hot. The casserole should be thick and saucy after resting briefly under the lid.

Notes

Pro tip: slice potatoes thin and consistent so everything finishes at the same time; if your crockpot runs hot, start checking around the low-hour 6–7 mark. Refrigerate leftovers in a covered container for up to 4 days; reheat in the microwave or on low until warmed through. Freezing is not recommended because potatoes can get softer after thawing. For a lighter option, swap sour cream for plain Greek yogurt and use reduced-fat cheddar (texture will be slightly less creamy).