Description
A hearty and comforting casserole featuring tender steak and creamy cheddar potatoes, perfect for cozy evenings.
Ingredients
- 1 ½ lbs sirloin or ribeye steak (cut into bite-sized cubes)
- 4 large russet or Yukon gold potatoes (peeled and sliced into thin rounds)
- 1 medium onion (thinly sliced)
- 2 garlic cloves (minced)
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp butter
- 2 cups sharp cheddar cheese (shredded)
Instructions
- Season the bite-sized steak pieces with salt, black pepper, and smoked paprika.
- In a skillet, melt the butter over medium-high heat. Sear the steak for about 2–3 minutes until nicely browned.
- Grease the inside of your slow cooker with butter or nonstick spray.
- Layer half of the sliced potatoes at the bottom of the slow cooker, then top with half the onion and garlic.
- Add half of the seared steak, followed by 1 cup of shredded cheddar cheese. Repeat the layering process with the remaining ingredients.
- Whisk together the beef broth and heavy cream, then pour it evenly over all layers in the slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until everything is tender and the steak is fully cooked.
- Let the casserole sit for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
For extra creaminess, consider adding more heavy cream or a splash of sour cream before serving.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American