Description
Tender bites of steak and golden potatoes smothered in melty cheddar for the ultimate comfort casserole.
Ingredients
Scale
- 1 lb Sirloin steak (cubed)
- 2 lbs Yukon gold potatoes (chunked)
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Heavy cream
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 2 cups Beef broth
- 2 tbsp Olive oil
- 1 tsp Paprika
- Salt & black pepper to taste
- 1 tsp Dried thyme
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Quickly sear steak cubes until browned (they will finish cooking in the slow cooker).
- Layer half of the potatoes in the slow cooker. Top with half the steak, onion, garlic, and a sprinkle of paprika, salt, pepper, and thyme.
- Repeat layers with remaining potatoes and steak.
- Pour heavy cream and beef broth evenly over the layers. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until potatoes are tender.
- Sprinkle shredded cheddar over the top during the last 20–30 minutes. Cover and allow cheese to melt fully.
- Garnish with fresh parsley before serving for a fresh, vibrant finish.
Notes
- For a spicier kick, add some cayenne pepper to the seasoning.
- Ensure the steak is well-seared for added flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg