Slow Cooker Steak and Cheddar Potato Casserole Recipe

by Isabella Reed Published: September 20, 2025

There’s something so comforting about coming home to a warm, hearty meal that’s been simmering all day in the slow cooker. This Slow Cooker Steak and Cheddar Potato Casserole is one of those dishes that feels like a hug in a bowl—tender steak, creamy potatoes, and gooey cheddar cheese all melding together perfectly. It’s a family favorite in our house, especially during chilly evenings when you crave something filling but effortless. With just a few simple ingredients and minimal prep, this dish is a lifesaver for busy weeknights or lazy weekends when you’d rather let the slow cooker do the work.

Slow Cooker Steak and Cheddar Potato Casserole - detail 1

Why You’ll Love Slow Cooker Steak and Cheddar Potato Casserole

Easy Prep, Hands-Off Cooking – Toss everything in the slow cooker, press a button, and forget about it until dinner. Even better? No messy cleanup!
Family-Friendly Comfort Food – Creamy potatoes, melty cheddar, and juicy steak? My picky eater actually asks for seconds!
Meal Prep Friendly – The leftovers taste even better the next day—perfect for stuffing into burritos or topping baked potatoes.
Customizable – Out of corn? Toss in peas. Want more kick? Add smoked paprika. Make it yours!
Perfect for Busy Days – Some days, I literally throw this together bleary-eyed with my coffee—it’s that forgiving.

Trust me, this recipe’s been tested on hangry teenagers and exhausted weeknight cooks (hi, it’s me). It never disappoints.

Ingredients You’ll Need for Slow Cooker Steak and Cheddar Potato Casserole

Alright, let’s gather our goodies! Here’s everything you’ll need to make this cozy masterpiece. I’ve tossed in a few pro tips—because a little extra know-how never hurt anyone, right?

2 pounds beef steak (sirloin or chuck) – Cut into bite-sized pieces so they cook up tender. Psst… if you’ve got 5 extra minutes, sear the steak first for a flavor boost!
1 teaspoon salt – I use kosher salt, but table salt works too. Just taste as you go if using low-sodium broth.
½ teaspoon black pepper – Freshly cracked is my go-to—it makes all the difference.
½ teaspoon garlic powder – Or swap for 2 minced garlic cloves if you’re a garlic fiend like me.
1 teaspoon onion powder – Sneaky flavor hack for when you don’t want onion chunks (looking at you, picky eaters).
4 large potatoes – Russets hold up best, but Yukon Golds work too. Just dice ’em into 1-inch cubes—no one likes undercooked spuds!
1 cup beef broth – Homemade? Fancy. Store-bought? Totally fine. Just keep an eye on salt levels.
1 cup heavy cream – Makes it lush and creamy. Out of cream? Half-and-half or even whole milk will do in a pinch.
2 cups shredded cheddar cheese – Save ½ cup for sprinkling on top at the end. Pro tip: Grate it yourself—it melts WAY better.
1 cup diced onion – Yellow onions are my MVP here. Dice ’em small so they melt into the sauce.
1 cup corn – Fresh, frozen, or canned (just drain it first). Sweet corn adds a pop I love.
1 tablespoon Worcestershire sauce – That secret umami punch! If yours is gluten-free, check the label.
Fresh parsley (optional) – Mostly for pretty, but a little green never hurt anyone.

See? Nothing crazy—just simple, hearty ingredients that turn into magic. Now let’s get cooking!

Step-by-Step Instructions for Slow Cooker Steak and Cheddar Potato Casserole

Alright, let’s dive into the good stuff—how to turn that pile of ingredients into a creamy, cheesy masterpiece. Don’t worry, it’s easier than remembering your neighbor’s kid’s birthday. Here’s exactly what to do:

Season the SteakToss those beef cubes with salt, pepper, garlic powder, and onion powder like you’re coating them in edible confetti. Want bonus flavor? Grab a skillet, crank it to medium-high, and sear the steak for 2–3 minutes until it’s got a little golden crust. Trust me, those browned bits = FLAVOR TOWN.
Layer the IngredientsDump the steak (seared or not—no judgment!), potatoes, onions, and corn straight into the slow cooker. Pour the beef broth and heavy cream over everything like you’re blessing it with liquid gold. Then, give it a good glug of Worcestershire sauce—that’s your secret umami weapon.
Cook Low and SlowPop the lid on and let that baby work its magic. Low for 6–7 hours or high for 3–4 hours—your call based on how patient you’re feeling. You’ll know it’s done when the potatoes are tender enough to stab with a fork (no Hulk strength required).
Add the CheeseAbout 15 minutes before serving, shower the top with 1 ½ cups of cheddar like it’s a cheesy snowfall. Cover it back up and let it melt into ooey-gooey perfection. Resist sneaking a bite—I dare you.
Garnish and ServeSprinkle the rest of the cheese and some fresh parsley (if you’re fancy) on top. Let it sit for 5 minutes—this helps the sauce thicken up just enough so it coats every bite. Then, scoop into bowls and watch it disappear!

Slow Cooker Steak and Cheddar Potato Casserole - detail 2

Pro tip: If you’re impatient like me, serve it with crusty bread to soak up every last drop of that creamy sauce. Happy faces guaranteed!

Variations for Slow Cooker Steak and Cheddar Potato Casserole

Listen, I’m all about making a recipe your own—so let’s talk swaps and twists! This casserole is like a cozy blank canvas. Here are my favorite ways to mix it up:

Vegetable Swaps – Got a veggie drawer full of misfits? Toss ’em in! Diced bell peppers add sweetness, mushrooms bring earthiness, and green beans give a nice crunch. Just keep the total veggie volume about the same (around 2 cups).
Lighter Version – If you’re watching calories, swap heavy cream for half-and-half (or even whole milk in a pinch). Reduced-fat cheddar works too—though I’ll admit, I miss the gooeyness of full-fat sometimes!
Spicy Kick – My husband’s always sneaking in a diced jalapeño (seeds and all—he’s brave). For milder heat, try ½ teaspoon crushed red pepper flakes or a dash of hot sauce stirred in at the end.
Gluten-Free – Most Worcestershire sauce contains gluten, but look for a GF label or sub coconut aminos. Bonus: it adds a slightly sweeter, umami punch!
Herb It Up – Stir in a teaspoon of dried thyme or rosemary with the broth for a cozy, rustic vibe. Fresh herbs? Even better—toss them in during the last 30 minutes.

Honestly? The best part of cooking is playing around. Once you’ve mastered the base recipe, make it yours—I promise I won’t tell the recipe police!

Serving and Storage Tips

Alright, let’s talk about the best ways to enjoy this casserole—and what to do with the leftovers (if you’re lucky enough to have any!). Here’s the scoop:

Serving SuggestionsThis dish is rich and hearty, so I love balancing it with something fresh. A simple green salad with a tangy vinaigrette cuts through the creaminess perfectly. Or, if you’re extra hungry, grab a chunk of crusty bread to mop up every last bit of that cheesy sauce. My kids? They just shovel it straight into their mouths—no frills needed!
StorageLet the casserole cool to room temp (about 30 minutes) before tucking it into an airtight container. It’ll keep in the fridge for up to 3 days—though in my house, it’s usually gone by day two. Pro tip: Store it with a piece of parchment paper pressed right onto the surface to keep the cheese from drying out.
ReheatingMicrowave works in a pinch—just cover with a damp paper towel and heat in 1-minute bursts, stirring in between. For the best texture, reheat in the oven at 350°F for 15–20 minutes until bubbly. If the sauce thickens up too much, stir in a splash of beef broth or cream to loosen it.
FreezingYes, you can freeze this! Portion it into freezer-safe containers (leave about an inch of space for expansion) and stash for up to 2 months. Thaw overnight in the fridge before reheating. Fair warning: The potatoes might get a tad softer, but the flavor? Still delish.

There you go—now you’re armed with all the tricks to enjoy this casserole fresh, leftover, or even months later when you need a cozy meal in a hurry!

Helpful Notes for the Best Slow Cooker Steak and Cheddar Potato Casserole

Alright, my friend, here are my little secrets and “aha!” moments I’ve learned from making this casserole more times than I can count. These aren’t just tips—they’re what take it from good to “can I have the recipe?” great.

First up, browning. I know, I know, it’s an extra step and sometimes you just wanna dump and run. But if you’ve got five extra minutes, sear that steak and those onions in a hot skillet until they get a little color. It adds a rich, deep flavor that slow cooking just can’t replicate on its own. It’s the difference between “yum” and “WOW.”

Now, about the sauce. Slow cookers can be sneaky—sometimes they let off more liquid than you expect. If yours looks a little too soupy when it’s done, don’t panic! Just mix a tablespoon of cornstarch with two tablespoons of cold water (cold is key—no lumps!), stir it in, and let it cook on high for another 20-30 minutes. It’ll thicken up beautifully.

And the cheese… oh, the cheese. I’m gonna let you in on a game-changer: skip the bagged pre-shredded stuff. I know it’s convenient, but it’s coated with stuff to keep it from clumping, which also means it doesn’t melt as smoothly. Take two minutes to grate a block of cheddar yourself. I promise, the creamy, velvety melt is worth every second.

One last thing from my kitchen to yours: don’t lift the lid to peek! I know it’s tempting, but every time you do, you let out heat and steam, and it can add on 15-20 minutes to your cook time. Set it and (mostly) forget it!

Frequently Asked Questions

I’ve gotten so many questions about this casserole over the years—here are the ones that pop up most often (along with my tried-and-true answers)!

Can I use a different cut of meat?Absolutely! Chuck roast or stew meat works great—just cut it into similar-sized pieces so everything cooks evenly. If the pieces are bigger, add an extra 30-60 minutes to the cook time. And if you’re feeling fancy, short ribs would be *divine* (though you might want to skim a little fat off the top before adding the cheese).
Can I make this dairy-free?You bet! Swap the heavy cream for full-fat coconut milk (the canned kind) and use your favorite dairy-free cheddar. Just know the sauce might be a tad thinner, and the cheese won’t melt *quite* as smoothly. Still tasty though—my lactose-intolerant niece gives it two thumbs up!
How do I prevent the potatoes from turning mushy?Ah, the potato predicament! First, stick with high-starch potatoes like Russets—they hold their shape better than waxy varieties. Cut them into sturdy 1-inch cubes (no smaller!), and resist the urge to overcook. If your slow cooker runs hot, check them an hour early. Mushy potatoes = sad casserole.
Can I prep this the night before?Yes! Layer everything (except the cheese) in the slow cooker insert, cover, and refrigerate overnight. In the morning, just pop it into the base and start cooking. Add 30 extra minutes to the cook time since it’ll start cold. Easy-peasy!
Help—my sauce is too thin!No worries! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook uncovered on high for 20-30 minutes. For extra insurance, mash a few potato cubes against the side of the pot—their starch will help thicken things up, too.

Still got questions? Drop ’em in the comments—I’m happy to troubleshoot!

Final Thoughts

This Slow Cooker Steak and Cheddar Potato Casserole is the kind of meal that makes you feel like a kitchen hero with barely any effort. After years of tweaking—a little more cheese here, a longer sear there—I’ve landed on what I think is the perfect balance of creamy, hearty, and downright delicious. It’s become my go-to for everything from hectic weeknights to lazy Sundays when I’d rather be curled up with a book than babysitting a stove.

What I love most (besides the melty cheese, obviously) is how forgiving it is. Forgot to buy corn? Toss in peas. Want to impress guests? Add crispy bacon on top. The slow cooker does all the heavy lifting while you get to take credit for serving up pure comfort in a bowl.

I’d love to hear how it turns out for you! Did your kids go back for thirds? Try it with a secret ingredient? Leave a comment below—I read every one and might just steal your brilliant twist for next time. Now go forth and let that slow cooker work its magic!

Slow Cooker Steak and Cheddar Potato Casserole Recipe