Slow Cooker Steak Cheddar Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds sirloin or ribeye steak, cut into 2.5 cm cubes
02 -
4 large Russet or Yukon Gold potatoes, thinly sliced
03 -
2 cups sharp cheddar cheese, freshly grated
04 -
1 cup heavy cream
05 -
1 cup beef broth
06 -
1 medium onion, finely diced
07 -
2 cloves garlic, minced
08 -
2 tablespoons butter
09 -
Smoked paprika, to taste
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
Melt butter in a skillet over medium-high heat. Season cubed steak with salt, black pepper, and smoked paprika, then sear until browned on all sides. Remove from heat.
02 -
Arrange half of the sliced potatoes in the bottom of the slow cooker. Add half of the diced onion and half of the minced garlic. Layer the seared steak on top, followed by the remaining potatoes, onion, and garlic.
03 -
Pour beef broth and heavy cream evenly over the layers. Season with additional salt and black pepper as desired. Sprinkle freshly grated cheddar cheese on top.
04 -
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fully tender and the casserole is heated through.
# Notes:
01 -
For best texture, slice potatoes evenly and use freshly grated cheese for optimal melting.