Savory Slow Cooker Steak and Potato Bake
This Savory Slow Cooker Steak and Potato Bake is a hearty and comforting dish, perfect for a cozy meal. Tender sirloin steak and Yukon Gold potatoes are slow-cooked in a rich, savory sauce, then topped with melted cheddar cheese and fresh chives.
Equipment
- Large bowl
- 6-quart (or larger) slow cooker
Ingredients
Main Ingredients
- 1.5 lbs sirloin steak cut into 1-inch cubes
- 2 lbs Yukon Gold potatoes scrubbed and cut into 1-inch pieces (no need to peel!)
- 1 large onion chopped
- 3 garlic minced
Sauce
- 1 can condensed cream of mushroom soup 10.75 oz
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- Salt and freshly ground black pepper to taste
Topping & Garnish
- 1 cup shredded cheddar cheese for topping
- 0.25 cup fresh chives or green onions for garnish
Instructions
Preparation
- In a large bowl, combine the cubed sirloin steak, potato pieces, chopped onion, and minced garlic.
- In a separate medium bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper until well combined.
Cooking
- Pour the sauce mixture over the steak and potato mixture in the large bowl and gently toss until all ingredients are evenly coated.
- Transfer the entire mixture into a 6-quart (or larger) slow cooker.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the steak is fork-tender and the potatoes are soft.
- About 15-20 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the bake.
- Re-cover the slow cooker and allow the cheese to melt until bubbly and golden.
Serving
- Once the cheese is melted, turn off the slow cooker and ladle the bake into bowls.
- Garnish with fresh chives or green onions and serve hot.
Notes
For an extra kick, add a pinch of red pepper flakes to the sauce. This dish is also great with a dollop of sour cream on top when serving.