Slow Cooker Steak Cheddar Potato Recipe

This Slow Cooker Steak Cheddar Potato Recipe stands out because it’s both hearty and approachable. The beef simmers low and slow until it’s fall-apart tender, while the potatoes soak up all those rich, meaty juices and the subtle heat of paprika and thyme. Once you sprinkle it with cheddar toward the end, you get that irresistible melty top that pulls everything together in perfect harmony. Expect rich colors from the golden potatoes, deep brown meat, and bright green herbs that make this dish as pretty as it is tasty.

Don’t worry if you’re new to slow cooking. I’ll walk you through every step so your Slow Cooker Steak Cheddar Potato Recipe works out beautifully—and effortlessly. This is the kind of recipe that makes you look like you spent hours in the kitchen, even though you’ll mostly just be waiting. Let’s dive in and get you set up for a dinner your family, friends, or even just you will love!

Ingredients You’ll Be Working With

When measuring your ingredients, I like to use a kitchen scale for the beef and cheese to get it just right. But don’t stress; the exact amounts are all down in the printable recipe card at the bottom for easy copy-and-paste.

• Beef stew meat or sirloin steak: Provides tender, savory protein; sirloin will be leaner.
• Potatoes: Use starchy varieties like Russets or Yukon Gold for creamy texture.
• Onion: Adds sweetness and depth; yellow onion works best.
• Garlic: Gives aromatic punch; fresh minced is ideal.
• Olive oil: For searing the beef, helps develop rich flavor crust.
• Beef broth: Adds moisture and intensifies meaty flavors; low sodium preferred.
• Worcestershire sauce: Boosts umami and adds subtle tang.
• Salt & black pepper: Essential for seasoning; adjust to your taste.
• Dried thyme: Earthy herbal note that complements beef wonderfully.
• Paprika: Adds gentle smokiness and color.
• Cheddar cheese: Sharp or mild, shredded to melt perfectly on top.
• Fresh herbs (parsley or thyme): For a fresh, bright garnish that cuts richness.

If you don’t have beef broth on hand, you can substitute with vegetable broth or even water with a bouillon cube. For dairy-free options, try a plant-based cheese alternative, but keep in mind it might melt differently.

Tools You’ll Need

• Slow cooker (4-liter capacity): The star here—makes everything tender with minimal fuss.
• Large skillet or frying pan: For searing the beef to lock in flavor.
• Sharp knife: For clean, even cuts on steak and veggies.
• Measuring cups and spoons: Helps keep seasoning balanced.
• Wooden spoon or spatula: To mix ingredients gently without smashing potatoes.
• Grater: For shredding cheddar cheese fresh—melts better than pre-shredded.

How to Make Slow Cooker Steak Cheddar Potato Recipe

Let’s walk through this together. I’ll guide you from searing that beef just right to layering all your ingredients perfectly in the slow cooker. By the time it’s ready, your kitchen will smell incredible.

1. Sear the beef to lock in juices: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season 680 g beef stew meat or sirloin steak with salt and black pepper. Sear the beef for 3–4 minutes, turning to brown all sides evenly. This step creates a rich, caramelized crust and seals flavor inside.
2. Transfer and assemble: Move the seared beef to the slow cooker. Add 4 large peeled and diced potatoes, 1 diced onion, and 2 cloves minced garlic on top. Pour in 240 ml beef broth and 1 tablespoon Worcestershire sauce. Sprinkle 1 teaspoon dried thyme and 1 teaspoon paprika over everything. Stir gently so the seasonings distribute but you don’t mash the potatoes.
3. Slow cook low and slow: Cover with lid. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. You’re looking for tender beef that’s easy to shred with a fork and potatoes that are cooked through but not mushy.
4. Cheese it up: About 15 minutes before serving, scatter 150 g shredded cheddar cheese evenly on top. Cover and let the cheese melt thoroughly. You want it gooey and steaming—nothing too dry or congealed.
5. Finish with fresh herbs: Just before serving, sprinkle chopped fresh parsley or thyme on top for a bright pop and fresh aroma.

How to Serve

Flavor Boosters

If you want to dial this up, try topping your Slow Cooker Steak Cheddar Potato Recipe with a dollop of sour cream or a drizzle of BBQ sauce for a smoky twist. A sprinkle of crushed red pepper flakes adds nice heat, or a splash of hot sauce for a little kick. Fresh lemon juice squeezed on just before serving brightens the whole dish.

Perfect Pairings

This recipe pairs beautifully with a crisp green salad to cut through its richness, or some roasted Brussels sprouts for extra veggies. For drinks, a robust red wine like Cabernet Sauvignon complements the beef, while a hearty ale or a sparkling water with lemon works well too.

Presentation Touches

Serve this in deep bowls to hold all the melty goodness and juices, garnished with fresh herbs for color and aroma. For gatherings, portion it out in small ramekins so everyone can enjoy their own cozy serving. Leftovers also make fantastic packed lunches—just reheat gently to keep the cheese melty.

Variations & Easy Swaps

• Swap beef stew meat for cubed chuck roast if you prefer a fattier cut that shreds beautifully.
• Use smoked paprika instead of regular for added depth and a subtle smoky flavor.
• Replace cheddar with mozzarella or Monterey Jack for a milder, creamier melt.
• For a lower-carb option, sub potatoes with cauliflower florets or turnips.
• Make it dairy-free by using a vegan cheese alternative and olive oil-based broth.
• Add sliced mushrooms or bell peppers for extra veggies and texture.

Make-Ahead, Storage & Reheating

• Make this recipe up to 2 days ahead; store covered in the fridge to let flavors deepen.
• Reheat gently in a covered skillet or microwave in short bursts to keep cheese from toughening.
• Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
• If reheating from frozen, allow extra time and loosen mixture with a splash of broth or water.

FAQs

• Can I use frozen beef for this recipe? It’s best to use thawed beef so you can brown it properly; frozen beef won’t sear well and may release extra water.
• What type of potatoes work best? Starchy potatoes like Russets or Yukon Golds hold their shape well and become creamy without falling apart.
• Can I cook this on high the whole time? Yes, but cooking on low for 6–7 hours yields more tender beef and better flavor development.
• How do I know when it’s done? Beef should be fork-tender and potatoes soft all the way through with no crunch.
• Can I double this recipe? If your slow cooker is large enough (6-quart or bigger), you can double ingredients but watch cooking times and don’t overfill.

Slow Cooker Steak Cheddar Potato Recipe

Print Recipe

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4.8 from 80 reviews

A comforting slow cooker recipe combining hearty beef stew meat, tender potatoes, aromatic onions and garlic, and rich cheddar cheese. This Gluten-Free American dish is perfect for an easy, satisfying dinner that requires minimal hands-on time.

• Author: Brenda
• Prep Time: 20 Minutes
• Cook Time: 240 Minutes
• Total Time: 260 Minutes
• Yield: 6 Servings (One 4-litre slow cooker casserole)
• Category: Slow Cooker Meals
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Meat

• 680 g beef stew meat or sirloin steak, cut into bite-sized pieces

Vegetables

• 4 large potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced

Liquids & Oils

• 1 tablespoon olive oil
• 240 ml beef broth
• 1 tablespoon Worcestershire sauce

Seasonings

• Salt, to taste
• Black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Dairy

• 150 g shredded cheddar cheese

Garnish

• Fresh parsley or thyme, chopped

Instructions

1. Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef pieces with salt and black pepper, then sear them on all sides for 3 to 4 minutes until nicely browned. Transfer the seared beef to your slow cooker.
2. Add Vegetables and Liquids: Place the diced potatoes, onion, and minced garlic into the slow cooker with the beef. Pour in the beef broth and Worcestershire sauce. Sprinkle dried thyme and paprika over the mixture and stir gently to combine all ingredients.
3. Cook Slowly: Cover with the slow cooker lid. Cook on the low setting for 6 to 7 hours, or alternatively on high for 3 to 4 hours, until the beef is tender and the potatoes are soft.
4. Add Cheese: About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the dish. Cover again and allow the cheese to melt completely.
5. Garnish and Serve: Garnish with freshly chopped parsley or thyme. Serve the hearty steak cheddar potato hot for a delicious, comforting meal.

Notes

• For best results, use a lean cut of beef to avoid excessive fat during cooking.
• If you prefer a thicker sauce, you can stir in a slurry of cornstarch and water about 30 minutes before the end of cooking.
• This recipe is naturally gluten-free, but always ensure your Worcestershire sauce is gluten-free if needed.
• Feel free to substitute cheddar with your favorite melting cheese.
• Leftovers can be refrigerated for up to 3 days and reheated gently.