Tender steak and potatoes slowly cooked to perfection in a creamy mushroom sauce and topped with melted cheddar cheese. This comforting and hearty dish is perfect for a family dinner or a cozy night in.
Why You’ll Love This Recipe
- Effortless Cooking: The slow cooker does all the work, making it ideal for busy days.
- Rich and Creamy: The combination of cream of mushroom soup and cheddar cheese creates a luscious, flavorful sauce.
- Family Favorite: Hearty steak and potatoes appeal to everyone at the table.
- Customizable: Easily adjust ingredients to fit your taste or what’s in your pantry.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1.5 lbs steak, cubed
- 4 cups potatoes, diced
- 1 cup cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Prepare the Slow Cooker: Lightly grease the bottom of your slow cooker to prevent sticking.
- Layer the Potatoes: Place the diced potatoes at the bottom of the slow cooker to form the base layer.
- Add the Cubed Steak: Evenly distribute the steak cubes over the potatoes.
- Mix the Soup and Seasoning: In a bowl, combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Stir well.
- Pour the Mixture Over the Steak and Potatoes: Ensure the potatoes and steak are thoroughly covered.
- Cook on Low Heat: Cover and set the slow cooker to low. Cook for 6-8 hours until the steak is tender and the potatoes are soft.
- Finish with Cheddar Cheese: Sprinkle the shredded cheddar cheese on top 15 minutes before serving. Let it melt into the dish.
- Serve and Enjoy: Dish up this comforting meal and enjoy with your family or friends.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 8 hours
- Total Time: 8 hours 15 minutes
Variations
- Vegetable Additions: Add carrots, onions, or green beans for extra nutrients and flavor.
- Cheese Options: Swap cheddar for mozzarella, Gruyère, or Monterey Jack for a different cheesy twist.
- Protein Alternatives: Use chicken or pork instead of steak for a lighter option.
- Herb Infusion: Add fresh rosemary or thyme to the sauce for an aromatic touch.
- Thicker Sauce: Stir in a slurry of cornstarch and water during the last 30 minutes of cooking to thicken the sauce.
Storage/Reheating
- Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop over low heat or in the microwave until heated through. Add a splash of broth if the sauce has thickened.
FAQs
1. Can I use a different type of potato?
Yes, russet, Yukon gold, or red potatoes all work well in this recipe.
2. Can I substitute the cream of mushroom soup?
You can use cream of chicken or cream of celery soup as a substitute.
3. How can I make this dish gluten-free?
Ensure the cream of mushroom soup and beef broth are certified gluten-free.
4. Can I cook this on high heat?
Yes, but reduce the cooking time to 4-5 hours, checking for tenderness.
5. What cut of steak is best for this recipe?
Chuck roast or stew meat are great options as they become tender during slow cooking.
6. Can I add more cheese?
Absolutely! Adjust the cheese quantity to your preference for an extra cheesy finish.
7. How can I prevent the potatoes from becoming too soft?
Cut the potatoes into larger chunks to help them retain their shape during long cooking.
8. Can I skip the beef broth?
Beef broth adds flavor, but you can substitute water or vegetable broth if needed.
9. Is it okay to use pre-cooked steak?
Pre-cooked steak can be used, but reduce the cooking time to prevent overcooking.
10. What can I serve alongside this dish?
A crisp green salad, dinner rolls, or steamed vegetables make great sides.
Conclusion
Slow Cooker Steak Cheddar Potato is a comforting, flavorful dish that’s easy to prepare and perfect for a cozy family dinner. With tender steak, creamy sauce, and cheesy goodness, it’s a meal that brings everyone back to the table. Give this recipe a try and savor the delicious simplicity of slow cooking!
Print
Slow Cooker Steak Cheddar Potato
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
Indulge in a hearty, comforting dish with tender steak, creamy potatoes, and cheddar cheese. This slow cooker steak cheddar potato recipe is perfect for easy family dinners and guaranteed to satisfy.
Ingredients
- 1.5 lbs steak, cubed
- 4 cups potatoes, diced
- 1 cup cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the slow cooker: Lightly grease the base of the slow cooker to prevent sticking.
- Layer the potatoes: Place diced potatoes evenly on the bottom of the slow cooker.
- Add steak: Spread the cubed steak evenly over the potatoes.
- Mix soup and seasoning: In a mixing bowl, combine cream of mushroom soup, beef broth, garlic powder, salt, and pepper.
- Pour over ingredients: Pour the soup mixture over the steak and potatoes, ensuring everything is well coated.
- Cook on low heat: Cover and set the slow cooker to low. Cook for 6-8 hours until the steak is tender and the potatoes are cooked through.
- Add cheddar cheese: Sprinkle shredded cheddar cheese on top 15 minutes before serving. Cover and let it melt.
- Serve and enjoy: Dish out and enjoy this comforting, cheesy meal!
Notes
- Yukon Gold or red potatoes work best for this dish as they hold their shape during slow cooking.
- For added flavor, consider sautéing the steak cubes before adding them to the slow cooker.
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