Description

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty, comforting dish perfect for cozy dinners. Tender pieces of seasoned beef steak are layered with diced potatoes, onions, and corn, then slow-cooked in a rich mixture of beef broth, heavy cream, and Worcestershire sauce. Topped with melted sharp cheddar cheese and garnished with fresh parsley, this casserole offers a delightful blend of flavors and textures with minimal effort.

Ingredients

Scale

Beef and Seasoning

2 pounds beef steak (such as sirloin or chuck, cut into bite-sized pieces)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon onion powder

Vegetables

4 large potatoes (peeled and diced)
1 cup diced onion
1 cup corn (fresh or frozen)

Liquids and Sauce

1 cup beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce

Cheese and Garnish

2 cups shredded cheddar cheese (divided)
Fresh parsley for garnish (optional)

Instructions

Prepare the Steak: Season the beef steak pieces with salt, black pepper, garlic powder, and onion powder. Toss them thoroughly to ensure even coating and enhanced flavor.
Layer Ingredients: Place the diced potatoes and onions evenly at the bottom of the slow cooker. Layer the seasoned steak pieces on top of the vegetables.
Add Corn: Sprinkle the cup of corn over the steak layer to add sweetness and texture to the casserole.
Combine Liquids: In a medium bowl, whisk together the beef broth, heavy cream, and Worcestershire sauce until fully combined. Pour this mixture evenly over the layered ingredients in the slow cooker.
Cook the Casserole: Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Cooking on low heat will result in the most tender steak and fully cooked potatoes.
Melt the Cheese: Approximately 30 minutes before serving, sprinkle 1½ cups of shredded cheddar cheese over the top of the casserole. Cover the slow cooker again and allow the cheese to melt thoroughly.
Serve: Once fully cooked, gently stir the casserole to combine all ingredients evenly. Taste and adjust seasoning if necessary.
Garnish: Serve warm, topped with remaining shredded cheddar cheese and a sprinkle of fresh parsley for an appealing presentation and added freshness.

Notes

Using a tougher cut of steak such as chuck is ideal for slow cooking to achieve tenderness.
You can substitute fresh corn with frozen if fresh is unavailable; just ensure it is thawed.
For a creamier texture, you can add a splash more heavy cream before serving.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
For a lower fat version, substitute heavy cream with half-and-half or evaporated milk.

Prep Time: 15 minutes
Cook Time: 6–8 hours on low or 4–5 hours on high
Category: Casserole
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6 to 1/8 of casserole)
Calories: 550 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 110 mg

Keywords: slow cooker casserole, steak and potatoes, cheddar cheese casserole, comfort food, easy slow cooker dinner