Slow Cooker Steak Cheddar

This slow cooker steak and cheddar potato casserole is the ultimate comfort food that fills your kitchen with warmth and rich aromas all day long. Tender chunks of beef melt into layers of creamy potatoes and sharp cheddar cheese, creating a hearty meal that feels like a warm hug on a plate.

I first made this casserole on a chilly weekend when I wanted a dish that could cook itself while I relaxed. It quickly became a favorite for family dinners and casual gatherings because it hits all the right notes for comfort and flavor.

Ingredients You Need

• 1.5 pounds beef stew meat or steak: cut into 1-inch cubes providing tender, flavorful protein choose fresh and well-marbled cuts for juiciness
• 2 tablespoons olive oil: to brown the meat, adding a depth of flavor
• Salt and black pepper: for essential seasoning
• 1 teaspoon garlic powder: enhances the savory profile
• 1 teaspoon onion powder: adds gentle sweetness
• 1 tablespoon Worcestershire sauce: for umami richness
• 4 large russet potatoes: peeled and thinly sliced russets hold up well and offer a creamy texture
• 1 onion: thinly sliced to bring aroma and subtle sweetness
• 2 cups shredded cheddar cheese: for sharp, melty cheesiness opt for a quality block cheese for best melting
• 1 cup beef broth: to keep the layers moist and infuse extra beef flavor
• 1/2 cup heavy cream: to enrich the sauce and add creaminess
• 2 tablespoons all-purpose flour: to thicken the broth mixture
• 1 tablespoon fresh parsley: chopped for a fresh garnish that brightens the dish

Detailed Cooking Directions

Build The Beef Base:

Warm olive oil in a skillet over medium heat and add the beef cubes seasoned with salt, black pepper, garlic powder, and onion powder. Brown the meat on all sides for about 5 to 7 minutes which locks in juices and develops flavor. Remove from heat and set aside.

Prepare The Broth Mixture:

In a small bowl whisk together Worcestershire sauce, beef broth, and flour until smooth to make a flavorful thickening liquid for the casserole.

Layer The Ingredients:

Inside the slow cooker, arrange half of the sliced potatoes evenly. Top with half of the sliced onions for aromatic sweetness. Add half of the browned beef evenly across the vegetables. Sprinkle 1 cup of shredded cheddar cheese over the meat to start building creamy layers.

Repeat The Layers:

Add the remaining potato slices followed by the remaining onion slices. Place the rest of the browned beef over the top and finish the layers with the remaining cheddar cheese.

Add Liquids And Cook:

Pour the beef broth mixture slowly over the layered ingredients, soaking the potatoes and meat. Carefully drizzle the heavy cream on top to create a rich, creamy finish. Cover the slow cooker and cook on low heat for 6 to 8 hours until the potatoes are tender and the beef is fully cooked and flavorful.

Final Touches And Serving:

Once done, keep the slow cooker on warm if you are not serving immediately. Sprinkle fresh parsley on top for color and a fresh herb note before serving.

One of my favorite details about this recipe is browning the meat ahead of time. It adds so much character to the casserole and makes the beef rich and tender. It reminds me of cozy Sunday afternoons when my kitchen would smell amazing while this dish cooked slowly.

Smart Storage Tips

Cool leftovers to room temperature before transferring to airtight containers. Keep refrigerated and consume within 3 to 4 days for best taste and freshness. This casserole freezes well in portions just thaw in the refrigerator overnight before reheating gently on the stovetop or in the oven. Reheat uncovered in a moderate oven to restore melty cheese texture and warm through evenly.

Ingredient Variations

Try swapping the cheddar cheese with a sharp Gruyere or Monterey Jack for a different cheese character. Use sweet potatoes instead of russet for a slightly sweeter taste and vibrant color with extra nutrients. For a smoky twist add a pinch of smoked paprika or diced cooked bacon in the layering.

Perfect Pairing Ideas

Serve with a crisp green salad dressed in lemon vinaigrette to balance the richness of the casserole. A side of steamed green beans or roasted brussels sprouts adds a fresh vegetable element. Pair with a robust red wine like a Cabernet Sauvignon or a malty amber ale to complement the beefy flavors.

This casserole is a perfect weeknight hero and a crowd-pleaser at gatherings. It brings comforting flavors together effortlessly and invites you to savor every cozy bite.

Frequently Asked Questions

→ What is the best cut of beef for this dish?

Use beef stew meat or a tender steak cut cubed into bite-sized pieces to ensure even browning and tenderness after slow cooking.

→ How thinly should the potatoes be sliced?

Potatoes should be sliced thinly, about 1/8 inch, to allow even cooking and a creamy texture throughout the layers.

→ Can I prepare this dish ahead of time?

You can brown the meat and assemble the layers the day before, then refrigerate overnight. Slow cook as directed when ready to serve.

→ What can I use instead of cheddar cheese?

Sharp cheeses like Gruyère or aged white cheddar work well, adding depth without overpowering the other flavors.

→ How does browning the meat affect the final dish?

Browning creates a caramelized crust that enhances flavor and adds richness to the slow-cooked casserole.

→ Is it necessary to use heavy cream in the dish?

Heavy cream enriches the broth for a velvety texture, but you can substitute with half-and-half or a lighter cream for a less rich version.