Let’s walk through each step to ensure you get the best results for this comforting casserole.

1. Prepare the Slow Cooker: Lightly grease the bottom of the slow cooker with a bit of oil or cooking spray to prevent sticking and make cleaning easier.
2. Layer the Potatoes: Place the diced potatoes at the bottom of the slow cooker. This layer ensures the potatoes cook evenly and soak up the flavors from the ingredients above.
3. Add the Cubed Steak: Evenly distribute the cubed steak on top of the potatoes. It’s important to spread the pieces out so they cook evenly and absorb the flavors from the broth and soup.
4. Mix the Soup and Seasoning: In a bowl, combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Stir well until it’s smooth and well-mixed.
5. Pour the Mixture Over the Steak and Potatoes: Make sure to cover the steak and potatoes thoroughly, allowing the mixture to seep through for consistent flavor throughout the casserole.
6. Cook on Low Heat: Cover the slow cooker and set it to low. Cook for 6-8 hours, depending on the thickness of the steak pieces. The longer cook time ensures the steak becomes tender and the potatoes soak up all the flavors.
7. Finish with Cheddar Cheese: About 15 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover again and let the cheese melt into the casserole.
8. Serve and Enjoy: Ladle the casserole onto plates, ensuring each portion gets a bit of everything.

Valuable Tips for a Seamless Cooking Experience

• Tip #1: Use freshly shredded cheddar cheese for better melting and flavor compared to pre-packaged shredded cheese.
• Tip #2: Try Yukon Gold potatoes for a creamier texture, or red potatoes if you prefer a slightly firmer bite.
• Tip #3: Sear the steak cubes briefly in a hot skillet before adding to the slow cooker for added depth of flavor.
• Tip #4: Add a teaspoon of Worcestershire sauce to the soup mixture for a richer, umami taste.
• Tip #5: Use a liner in your slow cooker for an easier cleanup process.
• Tip #6: Add a handful of chopped onions or sliced mushrooms to the layers for extra texture and flavor.
• Tip #7: Avoid lifting the slow cooker lid while cooking as this releases heat and increases cooking time.
• Tip #8: Sprinkle a bit of paprika or smoked paprika on top of the cheddar cheese for a slight kick and extra color.
• Tip #9: Let the casserole rest for 5-10 minutes after cooking for the flavors to settle before serving.
• Tip #10: Cook on high for 3-4 hours if you’re short on time, but keep in mind the steak may not be as tender.
• Tip #11: For a lighter version, use low-sodium broth and reduced-fat cheddar cheese.
• Tip #12: Add a touch of sour cream or cream cheese to the soup mixture for extra creaminess.
• Tip #13: Experiment with different cheeses such as Gouda or Monterey Jack for a unique twist.
• Tip #14: Serve with a side of steamed green beans or a fresh salad to balance the richness of the dish.
• Tip #15: Garnish with freshly chopped parsley for a touch of color and freshness.
• Tip #16: Replace the cream of mushroom soup with cream of celery or cheddar soup if you prefer a different flavor.
• Tip #17: Cut the steak into uniform pieces for even cooking.
• Tip #18: Ensure the potatoes are diced into 1-inch cubes to cook thoroughly and absorb the broth.
• Tip #19: Test the steak for tenderness at the 6-hour mark; if needed, continue cooking for up to 8 hours.
• Tip #20: Double the recipe for a larger group and freeze any leftovers for an easy meal later.

Storage and Reheating Tips