Steak Cheddar Potatoes (Printable Version)
Layers of cheddar, steak, and potatoes cooked slowly for creamy, melt-in-your-mouth comfort.
# What You'll Need:
→ Main Items
01 -
Cut 1 1/2 pounds of ribeye or sirloin into chunks about an inch wide
02 -
Slice 4 big Yukon Gold or Russet potatoes thinly
03 -
Grate 2 cups of sharp cheddar cheese fresh
04 -
Measure 1 cup of beef broth
05 -
Use 1 cup of heavy cream
06 -
Chop 1 medium onion into small pieces
07 -
Mince 2 garlic cloves
08 -
Put aside 2 tablespoons of butter
09 -
Add smoked paprika to your liking
10 -
Salt as needed
11 -
Black pepper to taste
# Step-by-Step Guide:
01 -
Put the lid on and let it cook on low for 6 to 8 hours. If you're short on time, use high for 3 to 4 hours. Wait until the potatoes get nice and soft and everything’s heated up.
02 -
Pour the heavy cream and beef broth over the layers evenly. Add a pinch more salt and pepper if you want. Then sprinkle the freshly grated cheddar cheese across the top.
03 -
Start by putting half of your potato slices on the bottom of the slow cooker. Next, add half the onion and half the garlic. Place the browned steak chunks on that. Finish by adding the rest of the potatoes, onion, and garlic.
04 -
Heat the butter in a large pan over medium-high heat. Season the steak cubes with salt, pepper, and smoked paprika. Then brown them on all sides before taking them off the heat.
# Additional Notes:
01 -
For the best final texture, try to slice your potatoes uniformly. Freshly grated cheese melts better than pre-shredded stuff.