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
- 1 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- In a skillet over medium-high heat, melt butter and sear cubed steak seasoned with salt, pepper, and smoked paprika until browned. Remove from heat.
- In slow cooker, layer half the potatoes, half the onion, and garlic. Add steak, then remaining potatoes, onion, and garlic.
- Pour beef broth and heavy cream evenly over layers. Sprinkle additional salt and pepper if desired.
- Top with cheddar cheese.
- Cover and cook on low 6–8 hours or high 3–4 hours until potatoes are tender. Serve warm.
Notes
- Layer ingredients evenly to ensure even cooking.
- Use freshly grated cheddar for best melting.
- Can be prepared ahead and stored in slow cooker insert in fridge for quick assembly.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 470
- Sugar: 3
- Sodium: 800
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 22
- Cholesterol: 80