How I Fell in Love with Making This Silly Good Casserole

You ever have one of those days where you just cannot, for the life of you, be bothered to wash a bunch of pots and pans? Me, constantly. That’s sort of how this Slow Cooker Steak and Cheddar Potato Casserole became a regular in my house. One damp afternoon, I stared at a handful of random groceries… and wham, inspiration! Ok, maybe not actual lightning-bolt stuff, but it did feel like I was hacking the system a bit. Plus, the first time I made it, my neighbor popped in, took one sniff, and suddenly she’s asking for a plate and ‘just a bite’ (as if anyone stops at just one). Just a heads up: your kitchen’s gonna smell like a cheesy steakhouse, in a very, very good way.

Why You’ll Probably Love This (My Family Sure Does)

Honestly, I pull this one out whenever the weather dips below, let’s say, hoodie temperature. I make it when I want everyone to actually come running to the dinner table instead of acting like they’re glued to their phones. My family loves it because (aside form it being loaded with cheese, obvs) it’s hearty and you basically just toss everything in and walk away. Plus, if you’ve ever struggled with the steaky bits being too tough—no worries, the slow cooker really takes care of that problem. Oh, and I’ve definitely found myself scraping the edges for the crispy cheesy bits (the cook’s tax, right?).

You’ll Need These Ingredients (But Feel Free to Swap Things Up)

500g (about 1 lb) steak – I usually go for sirloin, but hey, stew meat or even that mystery pack labeled “beef for stir fry” totally works. My grandma swore by ribeye, but who has the budget?
1kg potatoes – peeled and sliced pretty thin. Yukon Golds, reds, or frankly whatever’s on sale (I’ve snuck in sweet potatoes for half and no one revolted…yet)
2 cups sharp cheddar cheese – Sometimes I do half cheddar, half mozzarella if I’ve got bits to use up. Pre-shredded’s fine (yeah, I said it)
1 small onion, diced
3 cloves garlic, minced (I just lazy-chop mine, you do you)
1 cup beef broth – Stock cubes dissolved in hot water in a pinch
1 cup sour cream – Greek yogurt is a swap I’ve tried, a bit tangier but solid
2 tbsp butter
1 tsp smoked paprika (regular sweet paprika’s fine, as is a dash of chili powder for a kick)
Salt and pepper, to taste
Optional: Chopped chives or scallions for garnish

Slow Cooker Steak and Cheddar Potato Casserole

Let’s Make It! (Don’t Stress If It Looks Odd Halfway Through)

First, take your steak and season it pretty generously with salt, pepper, and paprika. I cut mine into bite-sized cubes – easier to serve, less messy later.
Heat up a frying pan over medium-high and sear the steak chunks just until they’ve got a bit of color. This part adds flavor, but honestly, if you’re running late I’ve just tossed it in raw and it was still grand. Searing makes it fancier though.
Layer half your potato slices at the bottom of your (greased!) slow cooker. Sprinkle over half your onions, garlic, and then half the shredded cheddar. Then dump in the steak.
Do the rest of your potatoes, onion, garlic, another smattering of cheese. Pour over the broth and dot it with chunks of butter.
Put that lid on. Set your slow cooker to low and let it do its thing for 6-7 hours. Or, high for 3-4 if you’re the impatient type. It’ll look a bit like a cheesy swamp at about the halfway point—don’t panic, it comes together, promise!
Twenty minutes from finish, sneak in and dollop the sour cream all over the top. Spread gently, sprinkle remaining cheese if you held some back (I always do), pop the lid back on til it’s all bubbly and melty.
Serve up. I usually let mine cool a few minutes because it’s hotter than the sun coming out.

Some Notes I Figured Out (The Hard Way)

Potato thickness matters! Too thick and they’re crunchy. Tried using my cheese slicer once—ended up with shrapnel. Regular knife is fine.
Don’t skip the butter. Tried once and it was weirdly dry, even with all that cheese.
It’s somehow even better the next day—if there’s any left, which is rare.
Oh, if you like it crispier, you can pop individual servings under the broiler for a minute. Just don’t wander off (I set off my smoke alarm more than once, not proud!)

Variations I’ve Toyed With (Some Worked, Some…Not So Much)

Chicken instead of steak: Not bad, just a bit less rich. Thighs > breast in my experience.
Added bacon: It was amazing but, honestly, a bit MUCH for a Tuesday.
Vegetarian try: Used mushrooms and loads of broccoli—it tasted fine but the texture was a little odd. Wouldn’t serve to company, but not bad for a solo lunch.

What If I Don’t Have All the Equipment?

You technically need a slow cooker but—confession—I did try this once in a heavy Dutch oven, super low oven (like 150C/300F, covered tight) and it mostly worked. A bit more washing up, though. If you’re stuck, Serious Eats has a handy guide I found helpful for slow cooker substitutions.

How to Store (If You’re Lucky Enough to Have Leftovers)

Fridge in an airtight tub; good for a solid 2 days. Microwaves fine, maybe even tastes cheesier (in a good way) on day two. Freezer-wise—eh, potatoes can get a weird texture, but if you’re desperate, go for it. Honestly, ours never seems to survive past breakfast the next day (one time I caught my teenager eating it cold…to each their own).

How I Like to Serve It (And You Might Too)

I do a quick chopped salad (lettuce, tomatoes, cucumbers, little splosh of vinegar and olive oil) just for crunch. At BBQs, we plop this down alongside grilled things and pretend it’s the main event. The kids insist on a drizzle of sriracha or ketchup sometimes—no accounting for taste.

Things I Learned the Hard Way (A Few Pro Tips)

I once tried rushing by slicing potatoes mega thick—they didn’t cook through and tasted, I dunno, woody? Stick to thin-ish.
Don’t skip pre-greasing the cooker, or you’ll be chiseling out cheese for days (learned that one on a busy Monday, not my finest hour)
Let it cool a few minutes before serving. If you scoop hot, it kinda falls apart; wait, and you get proper chunks.

FAQs from Real Life (Maybe Yours Too?)

Can I prep this the night before? Absolutely! Just layer everything in the cooker insert, pop it in the fridge, and pull it out (let it warm up a touch on the counter before cooking so it’s not fridge-cold when you turn it on).
Do the potatoes need to be peeled? I usually peel them because my lot are fussy, but skin-on works, too, especially with Yukon Golds. More fiber—so, win?
Best steak cut for this? Whatever’s on sale, honestly. Sirloin works a treat but didn’t hate it with cheaper stewing bits, just needed a bit of extra time (actually, I find longer on low helps anyway).
Can you double it? You can—just make sure your slow cooker’s big enough and maybe give it an extra hour. Or visit Crock Pot’s official site for size guides, I reference it more than I should admit.
What about making it spicier? Been there. Added diced jalapeños and a hint of cayenne. Turned out with just the right zing for me, but had the kids running for milk. Up to you!

Okay, so slightly off-topic, but if you’ve ever wondered whether it’s worth investing in a fancier cheese grater, I say yes—makes the world of difference. I’ve used this dual-sided OXO one for years. If not, your old box grater’s fine, but on rainy Sundays you deserve nice things, yeah?

Slow Cooker Steak and Cheddar Potato Casserole