Step-by-Step Instructions
First, I spray my slow cooker insert generously with cooking spray. Then, I get to work on the potatoes. Using my mandoline, I slice them all up and place them in a large mixing bowl. In a separate bowl, I whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, pepper, and salt. I pour about a third of this saucy mixture over the potatoes and toss them until they’re all nicely coated. This initial coating is my secret—it ensures every single potato layer gets flavor, not just the ones on top.
Now, for the layering. I spread half of the coated potatoes in the bottom of the slow cooker. Next comes a heavenly layer: all of the thinly sliced onions and half of the shaved ribeye. I drizzle a bit more sauce over this meaty layer. Then, I repeat with the remaining potatoes, the rest of the meat, and finally, I pour every last bit of that remaining creamy sauce over the top. I put the lid on and set it to cook on LOW for 7-8 hours. The first time I made this, I was impatient and tried HIGH for 4 hours. The potatoes weren’t as tender, and the flavors didn’t meld as beautifully. Low and slow is absolutely the way to go here.
During the last 30 minutes of cooking, I lift the lid—and the aroma that wafts out is incredible. This is when I layer the provolone cheese slices over the entire top, cover it again, and let the cheese melt into gooey perfection. Once melted, I sprinkle the shredded cheddar on top, put the lid back on just until it melts (about 5 minutes), and then it’s done. I let it sit off the heat for 10 minutes before serving; this lets the casserole set just enough so it scoops out in beautiful, cohesive layers instead of a soupy mess.
Pro Tips for Best Results
I tested the potato prep three different ways: slicing them ahead and soaking in water, not soaking, and parboiling. Here’s what I learned: rinsing your sliced potatoes in a colander to remove excess starch is helpful, but a long soak isn’t necessary for the slow cooker. Just give them a quick rinse and pat them dry with a towel. This prevents the sauce from getting too gummy and helps the texture stay just right—tender but not gluey. It’s a simple 2-minute step that makes a noticeable difference.
The order of the cheese matters more than you’d think! I’ve tried mixing the cheese into the casserole and adding it all at the end. Adding the provolone for just the last 30 minutes is the sweet spot. It melts smoothly into a creamy blanket without breaking or becoming oily. If you add it at the beginning, it essentially disappears and can make the texture greasy. And using both provolone and cheddar gives you that perfect stretchy-melty quality with a sharp finish.
Don’t be tempted to constantly lift the lid to check on progress. I know it’s hard! But every time you do, you release heat and steam, which can add significant cooking time. Trust the process. Set it and forget it. The only time you should open it is during the last 30 minutes to add the cheese. This consistent heat is what transforms these simple ingredients into a deeply unified, comforting dish.
Common Mistakes to Avoid
The biggest mistake I made the first time was using frozen shaved steak without thawing it first. All that extra water pooled in the bottom of my slow cooker, making the casserole watery and diluting the flavor. I learned the hard way—always thaw your meat completely and pat it dry with paper towels before adding it. If you’re in a pinch, you can quickly sear the frozen meat in a skillet to thaw and brown it first, which actually adds amazing flavor.
Another common pitfall is over-seasoning the raw meat layer. Remember, the condensed soup, broth, and Worcestershire are already plenty salty. I only use the pepper and a light touch of salt as written. You can always adjust the seasoning at the end, but you can’t take it out. I also avoid stirring the casserole once it’s layered and cooking. It breaks down the potatoes and makes everything mushy. The layering does all the work for you.
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