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A close-up shows the delicious, cheesy result of a Steak Cheddar Potato Slow Cooker recipe, ready to serve.

Best Steak Cheddar Potato Slow Cooker

This slow cooker recipe combines tender steak, creamy potatoes, and melted cheddar cheese for a comforting and easy meal. It's a perfect dish for busy weeknights or cozy weekends, delivering a flavorful and satisfying experience with minimal effort.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • Chopped fresh parsley optional garnish
  • Green onions, sliced optional garnish
  • Bacon bits optional garnish

Equipment

  • large skillet
  • 6-quart Slow Cooker
  • paper towels
  • Large bowl
  • Medium bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Spatula or spoon

Method
 

  1. Pat the cubed steak dry with paper towels.
  2. In a large bowl, toss the steak cubes with olive oil, salt, pepper, garlic powder, and onion powder.
  3. Heat the large skillet over medium-high heat.
  4. Add the seasoned steak in batches, being careful not to overcrowd the pan.
  5. Sear each side for about 2-3 minutes, until browned.
  6. Transfer the seared steak to the slow cooker.
  7. Place the cubed potatoes and chopped onion on top of the steak in the slow cooker.
  8. Sprinkle the minced garlic over the potatoes and onion.
  9. In a medium bowl, whisk together the condensed cream of mushroom soup and beef broth until smooth.
  10. Pour the soup mixture over the potatoes and steak in the slow cooker.
  11. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The steak should be fork-tender, and the potatoes should be soft.
  12. Once the cooking time is complete, carefully stir in the sour cream until well combined.
  13. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the mixture.
  14. Cover the slow cooker again and let it sit for 5-10 minutes, or until the cheese is melted and gooey.
  15. Serve the Steak Cheddar Potato Slow Cooker hot, garnished with the remaining cheddar cheese, chopped fresh parsley, green onions, and bacon bits, if desired.

Notes

Searing the steak adds a rich, browned flavor. Yukon Gold potatoes are recommended for their creaminess. Adjust seasoning to taste. Cooking on low for a longer period results in the most tender steak. Experiment with different cheeses such as Monterey Jack or pepper jack. Add vegetables like carrots, celery, or bell peppers. Add red pepper flakes for heat. Stir in 4 ounces of cream cheese for extra creaminess. Add cooked and crumbled bacon for a smoky flavor. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or a saucepan.