Slow Cooker Steak and Cheddar Potato Casserole

There’s something comforting about coming home to the aroma of a hearty, slow-cooked meal. This Slow Cooker Steak and Cheddar Potato Casserole offers that sense of warmth and ease, delivering tender steak and creamy potatoes with a burst of cheesy goodness. Perfect for busy women who want to unwind at the end of the day with minimal effort, this casserole promises not just a meal but an experience.

Ingredients Overview

Each ingredient plays a crucial role in making this casserole rich and flavorful. Let’s break down what makes each component special:

Steak (1.5 lbs, cubed): Choose a cut that becomes tender with slow cooking, such as sirloin or chuck roast. This cut ensures that after a long, slow cook, the steak becomes melt-in-your-mouth delicious.
Potatoes (4 cups, diced): Russet potatoes work best because they hold their shape while absorbing all the savory flavors. Their starchy texture also adds to the creaminess of the dish.
Cheddar Cheese (1 cup, shredded): Sharp cheddar adds a tangy flavor that balances the richness of the dish, melting perfectly over the steak and potatoes.
Cream of Mushroom Soup (1 can): Acts as a creamy base that coats the potatoes and steak, ensuring a thick, luscious consistency. It also adds a subtle earthy flavor to the dish.
Beef Broth (1 cup): Enhances the overall depth of flavor, ensuring that the casserole isn’t too heavy. The broth works together with the soup to create a perfect blend.
Garlic Powder (1 teaspoon): Infuses the casserole with a mild garlic flavor, complementing the steak without overpowering it.
Salt and Pepper: Essential for seasoning the dish. Adjust according to taste for that perfect balance.