Equipment Needed
- 6-quart or larger slow cooker
- Sharp knife and cutting board
- Mandoline slicer (highly recommended for even potatoes)
- Large mixing bowl
- Measuring cups and spoons
- Non-stick cooking spray
Step-by-Step Instructions
The magic of this dish is in the layering, and it all starts with the potatoes. I cannot overstate how important it is to slice them thinly and evenly. I use a mandoline slicer set to about 1/8-inch thick. Trust me, doing this by hand is possible, but uneven slices lead to some potatoes being crunchy while others turn to mush. I learned that lesson with a disappointing, texturally inconsistent batch. Lightly spray your slow cooker insert with non-stick spray. Place half of your potato slices in an even layer on the bottom. This is our foundation.
Next, we prepare the star and the sauce. In a large bowl, combine the cubed steak with the cream of mushroom soup, sour cream, milk, dry onion soup mix, minced garlic, Worcestershire sauce, and black pepper. Stir this until every piece of steak is coated in that creamy, flavor-packed mixture. This is where the magic happens—the dry onion soup mix is the secret weapon. It adds a deep, savory, oniony flavor that permeates the entire dish. Don’t be tempted to skip it; it makes a monumental difference. Now, spoon half of this steak and sauce mixture over your first layer of potatoes.
Here comes the cheese! Sprinkle one cup of the shredded sharp cheddar cheese evenly over the steak layer. Then, repeat your layers: the remaining potatoes, followed by the remaining steak and sauce mixture. When you place the final layer of potatoes, press them down gently into the sauce to help them absorb the liquid. Now, the hardest part: patience. Place the lid on your slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. I vastly prefer the LOW setting. The longer, slower cook time makes the steak incredibly tender and allows the potatoes to soften perfectly without falling apart. (See the next page below to continue…)