Description
This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting dish featuring tender cubed sirloin or ribeye steak, thinly sliced potatoes, and sharp cheddar cheese all slow-cooked to perfection. Infused with garlic, onion, and smoky paprika, this casserole creates a creamy and flavorful meal perfect for a cozy family dinner.
Ingredients
Scale
Steak and Seasonings
- 1 ½ lbs sirloin or ribeye steak, cubed
- 2 tbsp butter
- Smoked paprika, to taste
- Black pepper, to taste
- Salt, to taste
Vegetables
- 4 large Russet or Yukon Gold potatoes, thinly sliced
- 1 medium onion, finely diced
- 2 cloves garlic, minced
Liquids and Cheese
- 1 cup heavy cream
- 1 cup beef broth
- 2 cups sharp cheddar cheese, freshly grated
Instructions
- Sear the Steak: Heat a skillet over medium-high heat and melt the butter. Add the cubed steak seasoned with smoked paprika, salt, and black pepper. Sear the steak cubes until browned on all sides, about 3-4 minutes per batch to avoid overcrowding. Remove steak from the skillet.
- Layer the Vegetables: Place half of the thinly sliced potatoes evenly on the bottom of the slow cooker. Follow with half of the diced onions and minced garlic, spreading them over the potatoes for even flavor distribution.
- Add the Steak and Remaining Vegetables: Spread the seared steak chunks evenly over the layered potatoes and onions. Then add the remaining potatoes, onions, and garlic on top of the steak.
- Add Liquids and Cheese: Pour the beef broth and heavy cream over all the layers in the slow cooker, ensuring liquids are evenly distributed. Finally, sprinkle the freshly grated sharp cheddar cheese evenly on top.
- Slow Cook: Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender and the cheese has melted into a bubbly golden topping.
Notes
- Use Russet potatoes for a fluffier texture or Yukon Gold for a creamier finish.
- For extra flavor, add fresh thyme or rosemary to the slow cooker layers.
- Adjust seasoning of salt and paprika to your taste before cooking.
- For a thicker sauce, you can reduce the beef broth slightly before adding it.
- This casserole can be refrigerated and reheated the next day, flavors improve over time.
