Steak Cheddar Potatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Black pepper, as much as you like
02 -
Salt, shake on what’s needed
03 -
Smoked paprika, sprinkle some if you want
04 -
2 tablespoons butter
05 -
2 cloves garlic, chopped up small
06 -
1 medium onion, chopped fine
07 -
1 cup beef broth
08 -
1 cup heavy cream
09 -
2 cups sharp cheddar, shredded fresh
10 -
4 large Yukon Gold or Russet potatoes, sliced thin
11 -
1 and a half pounds ribeye or sirloin steak, cut into chunks (about 2.5 cm pieces)
# How to Make It:
01 -
Toss the lid on and let it cook. Pick low for 6–8 hours or crank it to high for 3–4 hours. Once the potatoes are soft all the way through and the meal is bubbling, you're good.
02 -
Next, drizzle over the broth and heavy cream. Sprinkle lots of shredded cheddar right on top. Season again with more salt and pepper if you’re feeling it.
03 -
Start by laying half your potato slices in the slow cooker. Dust in half the onion and garlic. Drop the browned steak on next. Pile on the rest of the onion, garlic, and potato slices to finish up the layers.
04 -
Pop some butter in a skillet on medium-high. Throw in your steak cubes and hit them with salt, pepper, and paprika. Sear each side so it’s got color, then move the steak out of the pan.
# Additional Tips:
01 -
For easier melting, shred your own cheese. Cutting the potatoes the same thickness really helps them cook right.