Slow Cooker Steakhouse Potato and Steak Casserole

This Slow Cooker Steakhouse Potato and Steak Casserole is the kind of hearty, comforting meal I love to come home to. Tender chunks of seasoned steak, buttery potatoes, melty cheese, and crispy beef all cook together in the crockpot to create a rich, filling dish that tastes like something straight from a steakhouse—without ever turning on the oven.

Why You’ll Love This Recipe

I love this recipe because it delivers bold flavors and comforting textures with minimal effort. Everything goes into the slow cooker, and a few hours later, I have a cheesy, meaty, satisfying casserole that hits all the right notes. It’s a perfect meal for busy nights or when I want something cozy and filling with steakhouse vibes. Plus, the leftovers are just as amazing the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin or chuck, cut into bite-sized pieces)
• Potatoes (Yukon Gold or Russet, peeled and chopped)
• Olive oil
• Garlic powder
• Onion powder
• Paprika
• Salt and pepper
• Shredded cheddar cheese
• Cooked beef (crumbled)
• Green onions or chives (for garnish)
• Sour cream (optional, for serving)

directions

1. I start by tossing the steak pieces in olive oil and seasoning them with garlic powder, onion powder, paprika, salt, and pepper.

2. I layer the chopped potatoes in the bottom of the crockpot and place the seasoned steak on top.

3. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and the steak is cooked through.

4. About 15–20 minutes before serving, I sprinkle shredded cheese and crumbled beef over the top, then cover again to let everything melt together.

5. I scoop it into bowls and top with green onions, sour cream, or extra cheese if I’m feeling indulgent.

Servings and timing

This recipe serves 4–6 people and takes about 15 minutes of prep time. Cook time is 6–7 hours on low or 3–4 hours on high in the slow cooker.

Variations

• I sometimes add chopped bell peppers or mushrooms for extra veggies.

• For a spicier version, I sprinkle in crushed red pepper or use pepper jack cheese.

• I’ve swapped cheddar for mozzarella or Colby Jack depending on what I have on hand.

• Sweet potatoes also work great if I want a slightly sweeter, more nutritious version.

• If I don’t have steak, I use ground beef or leftover roast—still delicious and comforting.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or a covered dish in the oven at 350°F until hot. I add a fresh sprinkle of cheese or bacon on top before serving if I want to revive that freshly baked feel.

FAQs

Can I prep this the night before?

Yes, I prep the potatoes and season the steak the night before, store them separately in the fridge, and assemble everything in the crockpot in the morning.

What’s the best cut of steak to use?

I like sirloin for tenderness, but chuck steak or even flank steak works well. I just make sure it’s cut into bite-sized pieces for even cooking.

Do I need to brown the steak first?

Nope, I usually skip browning to keep things simple—and the meat still turns out tender and flavorful after slow cooking.

Can I cook this on high instead of low?

Yes, when I’m short on time, I cook it on high for about 3–4 hours. The potatoes still get nice and soft, and the steak is tender.

How do I keep the cheese from getting greasy?

I add the cheese at the end and let it melt gently with the heat from the crockpot. That keeps it creamy instead of oily.

Conclusion

This Slow Cooker Steakhouse Potato and Steak Casserole is the kind of meal that brings comfort and flavor without a lot of fuss. I love how everything comes together in the crockpot—tender steak, buttery potatoes, crispy bacon, and melted cheese—to make a dish that feels like a hug in a bowl. It’s perfect for weeknight dinners, family gatherings, or anytime I want that steakhouse flavor without leaving home.