Slow Cooker Steak and Cheddar Potato Casserole
This Slow Cooker Steak and Cheddar Potato Casserole is a hearty, cheesy dish that combines tender steak, creamy cheddar cheese, and flavorful potatoes. Perfect for busy weeknights, it offers a comforting meal that the whole family will love.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Total Time: 3 minute
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs chuck roast (cut into bite-sized pieces)
- 4–5 Yukon Gold or Russet potatoes (washed, peeled, and sliced into thin rounds)
- 2 cups sharp cheddar cheese (shredded)
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 2 cups low-sodium beef broth
- 2 carrots (sliced)
- 1 bell pepper (diced)
- Salt (to taste)
- Pepper (to taste)
- Paprika (to taste)
- 1 tsp dried thyme
Instructions
- Start by washing and peeling the potatoes, then slice them into thin rounds.
- Chop the steak into bite-sized pieces, and dice the onions and bell peppers.
- For added flavor, you can sear the steak pieces in a skillet over medium-high heat until browned. This step is optional but enhances the taste.
- In the slow cooker, begin layering the sliced potatoes, followed by the seared steak (if you chose to sear it), onions, bell peppers, and carrots. Season each layer with salt, pepper, and paprika.
- Pour the beef broth evenly over the layered ingredients. This will help cook everything to perfection and keep it moist.
- Cover the slow cooker with its lid and set it on low for 6-8 hours or high for 4-5 hours, until the potatoes are tender and the steak is cooked through.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole, cover, and allow it to melt.
- Once the cheese is melted and bubbly, give it a gentle stir to mix everything together. Scoop it into bowls and enjoy your hearty meal!
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Cut your steak and vegetables into similar sizes for even cooking. You can substitute the steak with hearty vegetables like mushrooms or jackfruit for a vegetarian option.