Description
This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting meal perfect for busy days. Tender sirloin steak and diced russet potatoes are slow-cooked with onions, garlic, and a savory blend of beef broth and Worcestershire sauce. Finished with creamy sour cream and sharp cheddar cheese, this casserole melts together flavors that are both rich and satisfying. Ideal as a warming main course, it offers a convenient, hands-off cooking method that yields delicious, tender results.
Ingredients
Scale
Meat
- 1 1/2 pounds sirloin steak, cut into bite-sized pieces
Vegetables
- 2 pounds russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Liquids and Sauces
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Dairy
- 1 1/2 cups shredded sharp cheddar cheese (divided)
Other
- Olive oil for searing
Instructions
- Sear the Steak: Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear the bite-sized sirloin steak pieces until browned on all sides, about 2–3 minutes. The steak does not need to be fully cooked at this stage. Transfer the seared steak to the slow cooker.
- Add Vegetables and Seasonings: To the slow cooker, add the peeled and diced russet potatoes, chopped yellow onion, minced garlic, beef broth, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir everything gently to combine evenly.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until the potatoes are fork-tender and the flavors meld together.
- Incorporate Cheese and Sour Cream: Once cooking is complete, stir in the sour cream along with 1 cup of the shredded sharp cheddar cheese. Mix until the cheese is melted and the sauce is creamy and well combined.
- Melt Remaining Cheese: Sprinkle the remaining 1/2 cup of cheddar cheese evenly on top of the casserole. Cover and let it sit for 5–10 minutes to allow the cheese to melt fully.
- Garnish and Serve: Garnish the casserole with the chopped fresh parsley. Serve warm as a satisfying main course.
Notes
- For extra flavor, add cooked crumbled bacon or a handful of chopped green onions at the end.
- You can substitute Greek yogurt for sour cream if preferred.
