Cheesy Steak Recipe
This Slow Cooker Steak casserole combines tender bite-sized sirloin or ribeye steak cubes with layers of thinly sliced potatoes, onions, and garlic, all baked to perfection in a rich blend of beef broth, heavy cream, and sharp cheddar cheese. This comforting dish is easy to prepare, slow-cooked to melt the flavors together, resulting in a hearty, creamy meal perfect for a cozy dinner.
- Prep Time: 20 minutes
- Cook Time: 6 hours (Low) or 3.5 hours (High)
- Total Time: 6 hours 20 minutes (Low) or 3 hours 50 minutes (High)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat
- 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
Vegetables
- 4 large russet or Yukon gold potatoes, peeled and sliced into thin rounds
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
Liquids & Dairy
- 1 cup beef broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 cups sharp cheddar cheese, shredded
Spices & Seasonings
- 1 tsp smoked paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Season the Steak: Cut the steak into bite-sized cubes and season evenly with salt, black pepper, and smoked paprika to enhance the flavor.
- Sear the Steak: Heat the butter in a skillet over medium-high heat. Add the steak pieces and sear for 2–3 minutes, browning the outside without cooking them through. Remove from heat to preserve juiciness.
- Prepare the Slow Cooker: Grease the inside of the slow cooker with butter or a nonstick spray to prevent sticking and make cleanup easier.
- Layer Ingredients – First Half: Place half of the sliced potatoes evenly at the bottom of the slow cooker. Then add half of the sliced onions and minced garlic over the potatoes.
- Add Steak and Cheese: Spread half of the seared steak cubes on top of the vegetables, then sprinkle evenly with 1 cup of shredded sharp cheddar cheese for a cheesy layer.
- Layer Ingredients – Second Half: Repeat the layering process using the remaining potatoes, onions, garlic, and steak. Finish this layer with the remaining 1 cup of cheddar cheese.
- Add Liquids: In a separate bowl, whisk together the beef broth and heavy cream until smooth. Pour this mixture evenly over the layered ingredients in the slow cooker, ensuring coverage for cooking.
- Slow Cook: Cover the slow cooker with its lid and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the potatoes are tender and the steak is fully cooked.
- Rest the Casserole: Once cooking is complete, carefully remove the lid and allow the casserole to rest for 10 minutes. This helps the dish set and improves the texture.
- Serve: Optionally garnish with fresh parsley for a pop of color and fresh flavor. Serve the casserole hot and enjoy this comforting slow-cooked steak dish.
Notes
- Use russet potatoes for a fluffier texture or Yukon gold for a waxier bite.
- Searing the steak briefly before slow cooking locks in juices and enhances flavor.
- Adjust salt according to taste and dietary needs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Adding fresh parsley as garnish adds a bright herbal note but is optional.
Keywords: slow cooker steak recipe, slow cooker casserole, steak and potatoes, beef casserole, easy slow cooker recipes
Find it online: https://cookwithlea.com/cheesy-steak-recipe/
