This Easy Slow Cooker Steak and Cheddar Potato Casserole combines tender steak, creamy cheese, and fluffy potatoes for a hearty meal. It’s all made in one pot, making clean-up a breeze!
Key Ingredients & Substitutions
Beef Steak: Sirloin or flank steak are great choices due to their flavor and tenderness. If you’re looking for something leaner, consider using beef tenderloin or even ground beef. You could also swap for turkey or chicken for a lighter version!
Hash Brown Potatoes: Frozen diced hash browns are super convenient, but you can use shredded potatoes or even fresh potatoes if you’re up for the peeling and dicing. For a twist, try sweet potatoes for a touch of sweetness and color.
Sharp Cheddar Cheese: I love sharp cheddar for its bold flavor, but feel free to use mild or medium cheddar if you prefer a milder taste. Alternatively, Monterey Jack or Pepper Jack can add an interesting spin.
Cream of Mushroom Soup: If you need a dairy-free option, use a non-dairy cream soup or make a homemade version. You could use cream of chicken or even a homemade white sauce. This changes the flavor a bit, but it can work nicely!
How Do I Achieve the Perfectly Browned Steak?
Browning the steak before adding it to the slow cooker is key to enhancing the flavor of the dish. It locks in the juices and creates a rich, deep flavor. Here’s how you can get it just right:
- Heat your olive oil or butter in a skillet until it’s hot but not smoking.
- Add the steak pieces in a single layer – don’t overcrowd the pan to allow even browning.
- Cook for about 3-4 minutes, turning occasionally until you see a nice brown color on each side. Remember, it doesn’t need to be cooked through since it will finish cooking in the slow cooker!
- Once browned, remove the steak and add to your slow cooker to finish cooking.
Easy Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 1.5 to 2 pounds beef steak (such as sirloin or flank), cut into bite-sized pieces
- 4 cups frozen diced hash brown potatoes (or shredded potatoes)
- 1 medium onion, diced
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons olive oil or butter (for browning steak)
- Fresh parsley or green onions, chopped, for garnish (optional)
How Much Time Will You Need?
This delicious casserole requires about 15 minutes of prep time. You’ll need 6 to 7 hours of cooking on low or 3 to 4 hours on high in the slow cooker. So, set it up in the morning, and you’ll have a warm, savory meal waiting for you in the evening!
Step-by-Step Instructions:
1. Browning the Steak:
In a skillet over medium-high heat, heat the olive oil or butter until hot. Add the bite-sized steak pieces in a single layer (don’t overcrowd the pan) and brown them for about 3-4 minutes. You want a nice sear, but they shouldn’t be cooked all the way through. Once browned, take them off the heat and set them aside.
2. Mixing the Creamy Sauce:
In a large bowl, combine the sour cream, cream of mushroom soup, milk, minced garlic, Worcestershire sauce, salt, black pepper, and smoked paprika (if using). Stir everything together until smooth. This will be the creamy sauce for your casserole!
3. Layering the Ingredients:
In your slow cooker, start by evenly layering the frozen hash brown potatoes at the bottom. Next, sprinkle the diced onions over the potatoes. Then, place the partially cooked steak pieces on top of the potatoes and onions.
4. Adding the Creamy Sauce and Cheese:
Pour the creamy sauce mixture evenly over everything in the slow cooker. Finally, sprinkle 1 ½ cups of shredded cheddar cheese on top to create that cheesy goodness we all love!
5. Cooking:
Cover the slow cooker with its lid and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You’re looking for tender potatoes and fully cooked steak.
6. Melting More Cheese:
About 15 minutes before serving, sprinkle the remaining ½ cup of cheddar cheese over the top. Cover it again and let that cheese melt nicely.
7. Serving:
Once done, give your casserole a gentle stir, garnish with fresh parsley or green onions if you’d like, and serve warm. Enjoy this hearty, cheesy casserole that’s perfect for dinner!
Now sit back and enjoy a delicious meal that your family will love!
FAQ for Easy Slow Cooker Steak and Cheddar Potato Casserole
Can I Use Different Types of Meat?
Absolutely! While sirloin and flank steak work great, you can also use beef tenderloin or ground beef for a different texture. For a lighter option, consider using chicken or turkey as well!
Can I Make This Casserole Vegetarian?
Yes! To make a vegetarian version, simply omit the meat and replace it with hearty vegetables like mushrooms, bell peppers, or zucchini. You can also add beans for added protein!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove over low heat, stirring occasionally for even warming. You can also add a splash of milk to bring back the creaminess!
Can I Prepare This Casserole Ahead of Time?
Yes! You can assemble the casserole the night before and keep it in the fridge. Just remember to add a few extra minutes to the cooking time if you’re starting it cold from the fridge!
