Ingredients
Scale
- 1 ½ lbs sirloin or ribeye steak, cubed
- 4 large Russet or Yukon Gold potatoes, thinly sliced
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup heavy cream
- 1 cup beef broth
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp butter
- smoked paprika
- black pepper
- salt
Instructions
- Sear the Steak: In a skillet over medium-high heat, melt butter. Add cubed steak seasoned with salt, pepper, and smoked paprika. Sear until browned on all sides. Remove from heat.
- Layer Ingredients: In your slow cooker, layer half of the sliced potatoes followed by half of the diced onion and minced garlic. Add the seared steak on top and finish with the remaining potatoes, onion, and garlic.
- Add Creamy Mixture: Pour beef broth and heavy cream evenly over the layers; sprinkle additional salt and pepper if desired.
- Top with Cheese: Finish by topping with freshly grated cheddar cheese.
- Cook Until Tender: Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low)
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg