Steak Cheddar Potatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons butter
02 -
2 cups sharp cheddar, shredded
03 -
4 large Yukon Gold or Russet potatoes, sliced thin
04 -
1 cup heavy cream
05 -
1 cup beef broth
06 -
2 cloves garlic, chopped
07 -
680 g ribeye or sirloin steak, cut into cubes
08 -
1 medium onion, diced
→ Seasonings
09 -
Salt, add as you like
10 -
Cracked black pepper, as you like
11 -
Smoked paprika, as you like
# Steps to Follow:
01 -
Pop the lid on your slow cooker and leave it alone on low for 6 to 8 hours, or turn it up to high for 3 to 4 hours. You'll know it's ready when the cheese has melted and the potatoes are soft enough to poke with a fork.
02 -
Layer lots of that sharp cheddar over everything so it's got a cheesy blanket on top.
03 -
Evenly pour the heavy cream and beef broth right on top of those layers. If you think it needs more seasoning, toss some extra salt and pepper now.
04 -
In your slow cooker, put down half the sliced potatoes. Throw on half the diced onion and garlic. Add the steak on top, then put in the rest of the potatoes, onion, and garlic.
05 -
Set a big pan on medium-high and melt the butter. Season the steak cubes with plenty of salt, pepper, and smoked paprika, then toss them in the pan. Sear until they've browned everywhere—should take about 3 to 5 minutes. Take them off the heat when done.
# Additional Tips:
01 -
Make sure your potato slices are all about the same thickness so they cook evenly. Freshly shredded cheese melts much better than the pre-bagged stuff.