Steak Cheddar Potatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Smoked paprika, for taste
02 -
Salt, as much as you want
03 -
Pepper, for seasoning
04 -
2 tablespoons butter
05 -
2 cloves garlic, chopped small
06 -
1 medium onion, cut up fine
07 -
1 cup beef broth
08 -
1 cup heavy cream
09 -
2 cups sharp cheddar cheese, shredded fresh
10 -
4 big Russet or Yukon Gold potatoes, sliced thin
11 -
1 and 1/2 pounds sirloin or ribeye, diced into about 2.5 cm pieces
# Steps to Follow:
01 -
Just cover and let it cook in the slow cooker for 6-8 hours on low, or bump it to high for 3-4 hours. You'll know it's done when the potatoes are super tender and everything is hot and cheesy.
02 -
Now take the shredded cheddar and toss it on everything. Add the cream and beef broth, making sure they go all over the layers. If you want, add more salt and pepper here.
03 -
Start with half your potato slices at the bottom. Toss on half the onion and garlic. Put all the browned steak cubes on that, then finish it off with the rest of your potatoes, onion, and garlic.
04 -
Heat some butter in a pan over medium-high. Mix the steak pieces with salt, pepper, and smoked paprika, and brown them up on every side. Take them off the heat when they're looking good.
# Additional Tips:
01 -
Getting your potato slices even helps everything cook the same. Fresh cheese melts way smoother, so skip the bagged stuff if you can.