Description
A rich, creamy, and cheesy casserole featuring tender steak, hearty potatoes, and sharp cheddar cheese cooked to perfection in a slow cooker.
Ingredients
Scale
Main Ingredients:
- 1 ½ lbs steak (sirloin or ribeye), cubed
- 4 large russet potatoes, thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 1 cup beef broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
Seasonings and Garnishes:
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- Optional: Fresh parsley or green onions for garnish
Instructions
- Prepare Ingredients: Wash, peel, and thinly slice potatoes. Cube the steak into bite-sized pieces and season with paprika, salt, and pepper.
- Sear the Steak (Optional): Heat butter in a skillet and sear the steak on all sides.
- Layer Ingredients: In the slow cooker, layer potatoes, cheese, steak, onions, and garlic. Repeat layers if needed.
- Mix and Pour Liquids: Combine heavy cream and beef broth, then pour over the layers.
- Cook: Cover and cook on low for 4-6 hours or until potatoes are fork-tender.
- Add Final Cheese Layer: Sprinkle remaining cheddar on top during the last 30 minutes of cooking.
- Serve and Garnish: Let cool for 10 minutes, then garnish with parsley or green onions.
Notes
- Use Yukon Gold potatoes for a creamier texture.
- Freshly grated cheese melts better than pre-shredded cheese.
- Optional searing of the steak adds extra depth to the flavor.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: ~480
- Sugar: 2g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg