This hearty slow cooker dish combines tender steak with creamy cheddar and soft potatoes. It’s like a warm hug in a bowl, perfect for chilly nights!
It’s super easy to throw together—just toss everything in the slow cooker and let it do its magic. I love having leftovers for lunch; they make my day feel special! 😊
Key Ingredients & Substitutions
Beef Steak: Chuck steak is a great choice, as it becomes tender when cooked low and slow. If you’re looking for a beefy flavor, sirloin works too. You can easily substitute with ground beef or even chicken for a lighter option.
Potatoes: I used russet potatoes for their fluffiness, but you can swap these for Yukon Gold or red potatoes. Just adjust the cooking time slightly if you’re using waxy potatoes, as they may not break down as much.
Cream of Mushroom Soup: I prefer cream of mushroom for its rich flavor, but if mushrooms aren’t your thing, you can use cream of celery or even a homemade cream sauce. It’ll give a different twist while keeping the creaminess!
Cheddar Cheese: Sharp cheddar gives a fantastic bite. If you want a different flavor, try pepper jack for some heat or Swiss cheese for a milder taste. Vegan cheese also works if you’re going dairy-free!
How Do You Ensure Tender Beef in a Slow Cooker?
Cooking beef in a slow cooker is all about time and temperature. For tender steak, choose lower cuts like chuck, as they have more connective tissue that breaks down, enhancing the flavor and texture over long cooking times.
- Start by searing the beef in a hot pan for added flavor before adding it to the slow cooker. It makes a big difference!
- Layer your ingredients properly; place the potatoes and onions at the bottom, and the beef on top. This ensures even cooking.
- Stay patient! Cooking on low for 6-8 hours is key for tenderness. If you’re short on time, cooking on high works too, but keep a close eye on it.
Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 lbs beef steak (such as chuck or sirloin), cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 1 onion, diced
- 2 cups cheddar cheese, shredded
- 1 cup beef broth
- 1 can cream of mushroom soup (or cream of celery)
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and then cooks in your slow cooker. You can let it simmer on low for 6-8 hours or on high for 3-4 hours. The wait will be worth it, trust me!
Step-by-Step Instructions:
1. Layer the Base:
Start by layering the bottom of your slow cooker with the diced potatoes and the diced onion. This will form a nice base for your casserole.
2. Prepare the Beef:
In a mixing bowl, combine the beef cubes with paprika, garlic powder, salt, and pepper. Be sure to mix well so that the beef is nicely coated with all those flavorful seasonings!
3. Assemble the Casserole:
Take the seasoned beef and place it on top of the potatoes and onions in the slow cooker. Aim for an even layer over all the veggies.
4. Add the Liquid:
In a separate bowl, whisk together the beef broth and the cream of mushroom soup until smooth. Pour this mixture evenly over the beef and potatoes. This will keep everything moist and flavorful as it cooks.
5. Cooking Time:
Pop the lid on your slow cooker and set it to cook. If you’re using low heat, let it simmer for 6-8 hours. If you want it done quicker, you can set it to high for 3-4 hours. Either way, you’ll want the beef to be nice and tender!
6. Melt the Cheese:
About 30 minutes before you’re ready to eat, sprinkle the shredded cheddar cheese on top of the casserole. Cover it again and let the cheese melt into a gooey layer of goodness.
7. Serve and Enjoy:
Once it’s all done, serve your hearty casserole hot, garnished with some fresh parsley. It’s a comforting dish that’s sure to be a hit!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While chuck and sirloin work best for their tenderness and flavor, you can use other cuts like flank or round steak. Just make sure to cut them into 1-inch cubes and adjust the cooking time if necessary, as tougher cuts may require a longer cooking period.
What Can I Substitute for Cream of Mushroom Soup?
If you prefer a different flavor or have dietary restrictions, you can use cream of celery soup as a substitute. Alternatively, you can make a homemade version using a roux with butter, flour, and some broth combined with heavy cream, along with diced mushrooms if desired!
How Should I Store Leftovers?
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can stay in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months—just defrost them in the fridge overnight before reheating!
Can I Add Vegetables to This Casserole?
Definitely! Feel free to add vegetables like carrots, peas, or corn for extra flavor and nutrition. Just chop them into similar-sized pieces and layer them in with the potatoes and onions for even cooking.
