This warm and cheesy casserole combines tender steak, creamy potatoes, and melted cheddar. It’s like a big hug in a dish, perfect for a cozy dinner!
I love that it cooks all day in the slow cooker, making the meat super tender. It’s the easiest way to enjoy a hearty meal with barely any effort. What’s not to love?
Key Ingredients & Substitutions
Steak: Sirloin or flank steak works well for this dish. If you’re looking for a leaner option, you can use chicken breast or even ground beef. Just adjust the cooking time accordingly.
Potatoes: Frozen diced or hash brown potatoes are super convenient, but if you prefer, you can use fresh potatoes. Just peel and dice them, but cook them a little longer to ensure they’re tender.
Cheddar Cheese: Sharp cheddar adds a nice kick. If you want a different flavor, try using Monterey Jack or pepper jack for a little spice. For a lighter version, you can use reduced-fat cheese.
Cream Soups: If you want to make this dish from scratch, replace the canned soups with a homemade cream of mushroom and cream of chicken soup. Just be mindful of the texture and flavor balance while cooking.
Sour Cream: Plain Greek yogurt is a great substitute if you want a healthier option. It adds creaminess without the extra fat. You can also use cottage cheese for a different texture.
What’s the Best Way to Prepare the Steak for This Casserole?
Choosing the right steak and cutting it properly can make a big difference. Here’s how to do it:
- Trim any excess fat before cutting to keep the dish lean.
- Cut the steak into bite-sized pieces about 1-inch wide, so they cook evenly.
- If you have time, sear the pieces in a hot skillet for 2-3 minutes before adding them to the slow cooker. This enhances the flavor!
With a few simple tips, your steak will be tender and delicious in every bite of this casserole!
Easy Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For The Casserole:
- 1.5 lbs (700 g) sirloin steak or flank steak, cut into bite-sized pieces
- 1 (32 oz) bag frozen diced or hash brown potatoes
- 1 small onion, finely chopped
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried thyme or Italian seasoning
- Optional garnish: chopped fresh parsley or green onions
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and then it needs to cook in the slow cooker. You can set it on LOW for 6-7 hours or HIGH for about 3-4 hours. So in total, you’re looking at roughly 7-8 hours from start to finish, perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Soup Mixture:
In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milk, minced garlic, Worcestershire sauce, black pepper, salt, and dried thyme. Stir until you have a smooth and well-blended mixture. This is the key flavor base for your casserole.
2. Mix in the Potatoes and Cheese:
Add the frozen diced potatoes, chopped onion, and half of the shredded cheddar cheese to the soup mixture. Mix everything well until the potatoes are evenly coated in the creamy sauce. This will ensure every bite is packed with flavor!
3. Set Up Your Slow Cooker:
Lightly spray the inside of your slow cooker insert with non-stick cooking spray to prevent sticking. Place the bite-sized steak pieces evenly at the bottom of the slow cooker—a good base for the casserole!
4. Layer It All Together:
Pour the potato and soup mixture over the steak in the slow cooker. Spread it out evenly with a spatula so that the steak and potatoes are well combined.
5. Cook Slowly:
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the steak is tender and the potatoes are fully cooked.
6. Add the Final Touch:
About 30 minutes before you plan to serve, sprinkle the remaining cheddar cheese on top of the casserole. Cover again and let it finish cooking until the cheese is melted and bubbly.
7. Serve & Enjoy:
Once it’s done, you can optionally garnish with chopped fresh parsley or sliced green onions for a touch of color. Serve hot and enjoy this hearty, comforting casserole with family or friends!
This easy recipe not only comes together with minimal effort, but it’s also an incredibly delicious meal that everyone will love. Perfect for those busy days!
FAQ for Easy Slow Cooker Steak and Cheddar Potato Casserole
Can I Use Different Cuts of Meat?
Absolutely! Besides sirloin or flank steak, you can use other cuts like chuck roast or even chicken. Just keep in mind that cooking times may vary—usually, tougher cuts need a bit longer to become tender.
How Can I Make This Recipe Gluten-Free?
To make this casserole gluten-free, use gluten-free cream of mushroom and cream of chicken soups. There are many options available at grocery stores. Also, ensure that your Worcestershire sauce is gluten-free, as some brands contain wheat.
Can I Make This Recipe Without a Slow Cooker?
Yes! You can easily adapt this recipe to the oven. Preheat your oven to 350°F (175°C), assemble the casserole in a baking dish, and cover with foil. Bake for about 1.5 to 2 hours, or until the steak is tender and the potatoes are cooked through.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If it seems dry, you can add a splash of milk or broth to moisten it up!
